Make the caramel first, and leave to cool.

In a pot melt 200g butter, 400g sweetened condensed milk, 4 tbsp golden syrup, 1 tsp vanilla essence. Stir together until thick.

Pre-heat the oven to 180 C and grease and line a large slice tin, make sure the paper comes over the sides.

In a bowl mix together:

2 cups plain flour, 1 cup SR flour, 1 cup coconut, 2 cups brown sugar, 3 cups rolled oats, 2 eggs, 300g melted butter.

Press two-thirds of the mixture into the tin. Pour over the caramel and scatter the remaining mixture over the top.

Bake for 30 minutes.

Cool and refrigerate overnight before cutting into squares.

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