This recipe is an old favourite, I found it on taste.com.au, but have modified it to use Melts instead of cooking chocolate and copha. It tastes a lot better this way.

Ingredients (for 24 pieces)

Base

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

Filling

• 400g can sweetened condensed milk
• 2 tablespoons golden syrup
• 60g butter, melted

Topping

• 150g of chocolate Melts

Method

1. Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.

1. Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.

1. Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.

1. Make topping: Melt Melts as per pack instructions. Spread over caramel. Refrigerate to set.

1. Cutting: The trick to getting clean cuts and avoiding cracked chocolate is to use a large kitchen knife (so you can do cut the whole width of your lamington pan in one action), and heating up the knife before making cuts. Heat your knife blade on the stove and then make your first cut. Don’t go all the way through, just melt the chocolate on top. Continue making grooves in the chocolate until you have the slice all portioned out. After you’ve cut through all the chocolate, wash your knife, and then cut through the rest with a cold knife. This means you don’t get melted chocolate all through your slice.