Instructions

1. Preheat the oven to 180°C (350°F) and line an 8x8 inch square baking tin with baking paper, allowing some overhang for easy removal.
2. In a mixing bowl, combine the melted butter, brown sugar, and flour. Mix until well combined and press the mixture firmly into the base of the prepared tin to create an even layer.
3. Bake the base in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
4. While the base cools, prepare the caramel filling. In a saucepan over low heat, combine the sweetened condensed milk and golden syrup. Stir continuously for about 5-7 minutes until the mixture is smooth and slightly thickened.
5. Once thickened, pour the caramel filling over the baked biscuit base and return it to the oven for another 15 minutes. Allow to cool completely at room temperature.
6. In a microwave-safe bowl or a double boiler, melt the dark chocolate along with the coconut oil until smooth and glossy, stirring frequently to avoid burning.
7. Pour the melted chocolate over the cooled caramel layer, spreading it evenly with a spatula.
8. Refrigerate the slice for at least 2 hours, or until the chocolate is fully set. Once set, use the overhanging baking paper to lift the slice out of the tin and cut into squares or bars for serving.