Double Chocolate Caramel Bars

Directions

1. 1
   Preheat the oven to 350°F. Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.
2. 2
   Mix flour, sugar, cocoa powder and coconut in a medium bowl. Add melted butter; stir to combine. Press mixture evenly into bottom of prepared pan. Bake 15 mins, or until firm. Cool on wire rack.
3. 3
   Place 4 tbsp butter, condensed milk and syrup into a small saucepan on medium-low heat. Cook, stirring, 10-12 mins, or until mixture thickens and coats the back of a spoon.
4. 4
   Pour caramel over cooled crust. Refrigerate 30 mins, or until firm.
5. 5
   Place chocolate and remaining 1 tbsp butter in a heatproof bowl over a saucepan of simmering water (don't let base of bowl touch the water). Cook, stirring, 2 mins, or until melted and smooth. Pour over caramel in pan. Refrigerate 30 mins, or until chocolate sets. Cut into bars to serve.