Gave the old recipe a bit of a makeover.
112g (1/2 cup, firmly packed) brown sugar
56g (2/3 cup) desiccated coconut
100g (2/3 cup) self-raising flour
85g butter, melted
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
Stir brown sugar, coconut, and flour together in a large bowl until well combined. Add butter and mix until well combined. Firmly press mixture into prepared pan using the back of a spoon.
Bake for 10-12 minutes or until lightly browned and slightly risen.
Set base aside to cool for about 10-20 minutes (while making caramel). Leave oven on.
40ml (2 tablespoons) golden syrup
395g (1 can) sweetened condensed milk
Place butter and golden syrup in a medium saucepan over medium heat, stirring occasionally.
When butter has melted, add condensed milk. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens.
Gently spread caramel evenly over base. Return to oven for a further 10-12 minutes (a 1/2cm border of lightly browned caramel should form around the edges of the slice).
Allow slice to cool to room temperature.
150g milk or dark chocolate, melted (I used Kennedy & Wilson Milk chocolate)
Melt the chocolate in a small saucepan over very low heat, stirring occasionally. Alternatively, melt the chocolate in a double boiler or in a microwave-safe bowl in the microwave. Spread melted chocolate over caramel. Sprinkle with praline.
Refrigerate slice until chocolate is just set, about 20-30 minutes. Remove slice from pan and cut into squares. We use a hot, dry knife to cut the slice (fill a tall glass with hot water, dip knife in water for a few seconds, and wipe dry with a clean tea towel). Store slice in an airtight container in the refrigerator