200g box shortbread biscuits
¼ cup slivered almonds
¼ cup desiccated coconut
75g unsalted butter, melted
200g block dark cooking chocolate, chopped
1 tablespoon vegetable oil
¼ teaspoon sea salt flakes
2 x 395g cans sweetened condensed milk
100g unsalted butter, chopped
1/3 cup golden syrup
1 teaspoon sea salt flakes
Grease and line an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Process biscuits, almonds and coconut in a food processor until crushed. Add butter. Process until combined. Press over base of prepared pan.
Cook in a moderate oven (180C) for about 10 minutes, or until light golden. Remove. Cool.
To make filling, combine condensed milk, butter and syrup in medium saucepan. Stir over a low heat until butter is melted. Increase to medium to high heat. Stir constantly for about 8 to 10 minutes, or until mixture boils and turns light golden. Stir in salt.
Pour hot filling over biscuit base. Return to a moderate oven (180C). Cook for about 10 minutes, or until golden brown on top. Remove. Cool completely in pan.
Combine chocolate and oil in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted.
Pour chocolate over filling. Tilt pan slightly so chocolate covers filling. Sprinkle with salt. Refrigerate for at least 6 hours, or overnight until firm.
Lift slice from pan onto a board. Cut into squares.