Gooey caramel Anzac slice

Ingredients

Base
1½ cups flour
1 tsp baking powder
½ cup Chelsea Soft Brown Sugar
140g butter, melted

Caramel
395g can condensed milk
2 Tbsp Chelsea Golden Syrup
50g butter

Topping
½ cup thread coconut
½ cup rolled oats
½ cup Chelsea Soft Brown Sugar
30g butter

Method

Pre-heat oven to 175 degrees. Line the base of a 19cm x 30cm slice tin with baking paper. 

Base
Combine the flour, baking powder and soft brownsugar in a bowl, add the melted butter and stir well until combined then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.

Caramel
Melt together the condensed milk, golden syrup andbutter in the microwave or over a double boiler, stirring until golden and thickened. Set aside to cool for 5 minutes while making the topping. 

Topping
Combine coconut, oats, soft brown sugar and butterand stir well. 
Pour the caramel over the par-baked slice and carefully spread over topping mixture pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.