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1
Preheat oven to 180u00b0C (356u00b0F).
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2
Lightly grease a 20-centimeter (8-inch) square baking tin and line all surfaces with baking paper.
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3
Combine the brown sugar, coconut and flour in a bowl. Add the 85 grams of melted butter and stir until well combined. Use either your fingertips, or the back of a spoon to firmly press the mixture into the bottom of the prepared tin. Try and ensure the surface is level.
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4
Place tin in the preheated oven and bake for 12 minutes or until the base has risen slightly and is light brown in color. Remove from oven and set aside to cool while making the caramel. (Leave oven on!)
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5
For the caramel, place the 30 grams of butter, corn syrup and honey in a medium saucepan over low-medium heat and stir until butter has melted. Add the condensed milk and whisk CONSTANTLY over low-medium heat for 10-12 minutes or until the caramel has thickened.
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6
Pour caramel over the base/crust and smooth the surface. Place in the oven for a further 10-12 minutes or until a 1 centimeter border of lightly browned caramel has formed on the surface. Remove the pan from the oven and allow the bars to cool completely.
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7
Once the bars have cooled, melt chocolate in a saucepan over extremely low heat, stirring constantly. Pour melted chocolate over the cooled slice and smooth the surface.
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8
Place the slice in the fridge until the chocolate has set, approximately 30 minutes.
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9
Carefully remove the slice from pan and cut into 12 pieces. Store the slice, covered, in the fridge.
