1Preheat oven to moderate, 180 C. Lightly grease and line an 18 x 28 cm slice pan with baking paper.
2In a large bowl, combine flour, sugar, coconut and butter. Mix well. Press firmly into pan. Bake 15 to 20 mins until lightly golden. Cool.
3FILLING In a medium saucepan, combine condensed milk, butter and syrup. Cook over medium heat 6 to 8 mins, stirring constantly, until golden (see tip). Stir in salt.
4Sprinkle base with nuts and pour filling over. Bake 10 to 12 mins until firm., Cool completely.
5TOPPING Place chocolate and oil in a heatproof bowl over a saucepan of simmering water. Stir until melted.
6Pour topping over caramel filling. Chill 4 to 4 hours until set. Cut into squares to serve.
Tip: Make sure you don’t leave the stove and keep stirring, or mixture on the base and sides will burn.
Photos: Rob Shaw/bauersyndication.com.au