Chocolate caramel slice

This is an old favourite. After making it at home, you'll have trouble eating one bought from a cafe. I made this one for my Mum's birthday ...

Ingredients
Base
1 cup of plain flour, sifted
1/2 cup of brown sugar
1/2 cup desiccated coconut
125g butter, melted

Filling
400g can of sweetened condensed milk
2 tablespoons of golden syrup
60g butter

Topping
60g copha, chopped
125g cooking chocolate, chopped

Method
1. Preheat oven to 180 degrees C.
2. Line a 3 cm deep lamington pan (28 cm x 18 cm).
3. Mix all base ingredients in a bowl, mixing well. Press into lamington tin.
4. Bake for 15 - 20 mins or until golden brown. Remove from oven and cool.
5. For the filling, combine all filling ingredients in a saucepan over medium heat.
6. Cook, whisking for 8 mins or until golden. Pour filling mixture over base.
7. Bake for 12 mins or until firm.
8. Cool completely, before chilling in the fridge for 3 - 4 hours.
9. To make the topping, place chopped copha and chopped chocolate into a bowl over a saucepan of simmering water. Stir until melted. Pour over caramel.
10. Refrigerate to set it. Cut into squares to serve.