Step One:

Place butter into mixing bowl and melt 2 min/122°F/speed 1, or until butter has melted.

Step Two:

Add flour to the mixing bowl once the butter has fully melted.

Step Three:

Add the brown sugar.

Step Four:

Add the coconut. mix 10 sec/speed 4. 

Step Five:

Scrape down sides of mixing bowl with spatula, then repeat mixing 10 sec/speed 4.

Step Six:

Pour the mixture into the 12x8-inch pan and pat down until flat.

Step Seven:

Bake for 10 minutes (360°F). Set the base aside to cool in the tin (approx. 1 hour. Clean and dry mixing bowl.

Step Eight:
Place condensed milk into the mixing bowl.

Step Nine:

Add butter to the same mixing bowl.

Step Ten:

Place honey in the mixing bowl, and cook 20 min/215°F/speed 3.

Step Eleven:

Scrape down the sides of the mixing bowl and make sure there are no clumps before you add the filling to the base.

Step Twelve:

Pour the caramel filling mixture over the cooled base in the tin.

Step Thirteen:

Bake for a further 10 minutes (360°F) and set aside. Clean and dry mixing bowl.

Step Fourteen:

Place chocolate into mixing bowl and grate 5sec/speed 8. Scrape down sides of mixing bowl with spatula.

Step Fifteen:

Add butter and melt 2min 30 sec/125°C/speed 2, or until butter and chocolate are melted.

Step Sixteen:

Pour the chocolate mixture over the caramel filling. Using a spatula, flatten the chocolate over the whole base and filling.

Step Seventeen:

Sprinkle the sea salt over the chocolate and place it in the fridge.

Step Eighteen:

Place into the refrigerator for approximately 1 hour or until set.

Step Nineteen:

Cut it into 4x4 to make 16 slices.

Step Twenty:

Dish onto a plate and serve your Caramel Slice!