Anzac Caramel Slice

Makes 20

prepPreheat oven to 180°C / 350°F
prepLine a 20 cm × 30 cm tin with non-stick baking paper
1 cup / 150 g self-raising flour, sifted	Mix base, press into tin, bake 180°C / 350°F, 20–25 min	Cool base 10 min	Spread caramel over base, spoon topping over, bake 180°C / 350°F, 20–25 min	Cool completely, cut into squares
½ cup / 40 g desiccated coconut
½ cup / 90 g brown sugar
140 g unsalted butter, melted
1 cup / 75 g shredded coconut	Mix topping ingredients
1 cup / 90 g rolled oats
⅓ cup / 115 g golden syrup
80 g unsalted butter, melted
1 × 380 g can store-bought caramel filling or dulce de leche, softened

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