Base
125g butter
75g Chelsea White Sugar
2 egg yolks
225g flour
1 tsp baking powder

Filling
420g caramel condensed milk
1 pkt glace cherries
dark chocolate buttons
1 cup dessicated coconut

Cream butter and Chelsea White Sugar. Beat in egg. Sift flour and baking powder and mix to form a dough. Press into a tin.
Sprinkle cherries and chocolate over uncooked base. Spread caramel over and bake 180°C for 20-30 minutes or until base is cooked.
Sprinkle over the coconut. Wait until cold before cutting into small squares.