Preheat oven to 180°C bake (160°C fan forced). Grease and line a 28 x 18cm slice tin. Combine flour, coconut, Chelsea Soft Brown Sugar and butter in a bowl, then press mixture into the tin to form the base. Bake for 12 -15 minutes or until golden brown, then set aside.
Heat butter and Chelsea Golden Syrup in a saucepan until butter has melted then simmer over low heat for 3 minutes until golden/tan and thickened. Add condensed milk and stir over a medium heat for 7 - 10 minutes until caramel is golden brown. Spread over the base and gently press in nuts (optional). Refrigerate for 1 hour to set.
Melt chocolate and oil in a heatproof bowl set over a saucepan of simmering water and stir until smooth. Spread over the caramel and refrigerate to set before slicing.
Tip: Score the top before it sets hard to make cutting into squares easier.
Recipe doubles easily for large gatherings.