Source: Cate's World Kitchen
Chocolate Caramel Slice
1 cup whole wheat pastry (or all-purpose) flour
1 tsp baking powder
1/2 tsp salt
2/3 cup dried unsweetened coconut
1 stick butter (1/2 cup), melted
1 14-ounce can sweetened condensed milk
2 tbsp light corn syrup (golden syrup if you have it!)
1 tbsp butter
6 ounces semisweet chocolate, chopped
Preheat the oven to 350 F, and line an 8″ square pan with foil. Grease lightly.
Stir the flour, baking powder and salt together in a medium bowl, then blend in the melted butter and coconut. Pat evenly into the bottom of the pan, then bake for about 14 minutes or until golden brown. Cool completely on a wire rack.
Put the butter, sweetened condensed milk, and corn syrup in a medium saucepan, and heat over medium heat, stirring constantly, for about 10 minutes or until thickened. Spread over the cooled cookie base. Let cool.
Melt the chocolate in the microwave or the top of a double boiler. Pour evenly over the milk layer, and swirl the pan to coat evenly. Let stand until the chocolate is firm, then carefully pull the foil out of the pan. Cut into squares to serve.