Shortbread Caramel slices

INGREDIENT 

SHORTBREAD

2 cups plain flour , sifted

1 cup brown sugar 

1 cup dessicated coconut 

250g butter , melted 

CARAMEL FILLING

60 g butter

2 tablespoons golden syrup

400g condensed milk

CHOCOLATE TOPPING

250g cooking chocolate , chopped 

60g butter

1- combine sifted flour , sugar and coconut in a bowl , mix in melted butter , press into a greased 28 x 18 cm shallow oblong baking tin . bake at 180'C for 25-30 minutes or until golden

2- To make filling : melt butter over low heat in a small pan . stir in golden syrup and condensed milk . pour over cooked base and bake for 20 minutes set aside until cold .

3- TOPPING : melt chocolate and butter in a bowl over a pan of simmering water ; stir to combine . Spread  over cooled caramel filling .Mark in slices while setting . Refrigerate until set . store in an airtight container