Ok so it might be chocolate, again, and it’s sticky but it must be good for you as there’s Weetabix in it, right?
3 Weetabix (crushed)
1 Cup plain flour
1 Cup coconut
3/4 Cup sugar
1 Teaspoon baking powder
125g Butter (melted)
200g (1/2 tin) Sweetened condensed milk (use a little more if you like)
1 Tablespoon butter
2 Tablespoons golden syrup
Preheat oven to 180C/Gas 4 – 5.
Line a 25cm x 16cm tin with baking parchment.
Place all dry ingredients in a bowl.
Mix in the melted butter, mix well and press into your lined tin.
Bake for 15 minutes.
Stir condensed milk, butter and golden syrup in a saucepan over a low heat until butter is melted.
Pour the caramel onto the base and return to oven for 5 minutes.
Allow to set for awhile when you melt the chocolate in a bowl over a saucepan of hot water.
Pour the melted chocolate over the top smoothing it over with a knife.
Place in the fridge to set slightly, about an hour, then cut into slices and enjoy.