Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper.(Allow an overhang with the baking paper – it makes it easier when removing the slice!)
Melt the butter for the base. Add the melted butter to a medium-sized bowl, along with the flour, light brown sugar, cinnamon and desiccated coconut. Mix until combined.
Press mixture firmly into your pan. Use the back of a cup measurement/or flat spatula to completely flatten.
Bake the base for 14-16 minutes, until a light golden brown. Remove from the oven and set aside to cool slightly for 20 minutes.
For the Caramel:
In a medium-sized saucepan over medium-low heat, melt the butter. Once melted, add in the sugar and stir until it has dissolved.
Add the condensed milk, and stir constantly for 6-8 minutes, or until the caramel has thickened slightly and is a light golden brown. Turn off the heat and stir through the salt.
Pour the caramel onto your biscuit base. Gently tilt the tin to spread the caramel evenly. Return to the oven, and bake for 10-12 minutes.
Remove from the oven, and allow to cool in the tin on your benchtop for 30 minutes before placing the tin in the fridge for a further 30 minutes.
For the Topping:
Melt the chocolate and coconut oil in a bowl over a saucepan of barely simmering water (or in the microwave if you prefer).
Top the slice with the melted chocolate, tilting the tin slightly to ensure it covers evenly.Sprinkle with sea salt flakes.Return to the fridge for 2 hours or until set. Once set, remove from the fridge 10 minutes before slicing into 12 pieces.
Notes
This recipe works fine with regular all-purpose/plain flour if you do not require the recipe to be gluten-free.
Unsalted Butter - I use unsalted butter in baking, so I can control the taste better.
Sweetened Condensed Milk - Full fat only! Do not use low fat or skim.
Sea Salt Flakes – I love the crunch from the flakes of sea salt, and highly recommend them for this recipe.
For the most accurate measurements when baking, we suggest you weigh your ingredients.
When measuring flour, use the spoon and level method. Firmly compacting the flour by scooping the cup into it can cause your measurements to be inaccurate.