Instructions
- Preheat oven to 180°C. Line a 19 x 29cm rectangular tin with baking paper.
- Melt butter in a bowl, add brown sugar and coconut then mix. Sift in the flour and mix to combine. Pour into the lined tin.
- Use the back of a spoon to spread and flatten the base. Bake for 20-25 mins until golden brown.
- For the caramel filling: Heat butter and golden syrup in a saucepan for about 3 minutes until it is a golden colour. Keep stirring then add the condensed milk and cook for another 5 minutes until thick and golden brown.
- Remove from the heat add vanilla seeds and salt and mix, pour onto the hot base, spread the caramel evenly shaking the tin a little and cool in the fridge.
- Break the chocolate into pieces, add the oil and microwave in 15 second bursts, stirring each time until completely melted. Alternatively melt in a bowl over a simmering pot of water.
- Pour melted chocolate over the chilled base and sprinkle with cacao nibs. Let it set at room temperature then cut into pieces.
