Base:
1 packet wine biscuits
2 tbsp shredded coconut
80g butter melted

Caramel:
1 tin condensed milk
125g butter
1/3 cup Chelsea Caster Sugar
1/3 cup Chelsea Golden Syrup

Topping:
250g chocolate melts
1 tbsp oil

Grease a square tin (medium size) with either butter or non stick oil spray or baking paper.
In a food processor, crush 1 packet of wine biscuits then add coconut and butter & mix well. Press mixture in the tin evenly making a smooth flat surface.
In a sauce pan mix condensed milk, butter, Chelsea Caster Sugar and Chelsea Golden Syrup, stir on low heat until sugar is dissolved and is smooth and thick. Set aside to cool slightly. Pour over biscuit base and smooth out.
In a heat proof bowl melt chocolate & oil over simmering water, stir until melted and smooth. Spread over the caramel evenly.
Refridgerate for at least 3 hours or overnight if you want.