This is Allyson Gofton's 'healthier' version of millionaire's shortbread. It has an oaty base but the caramel is still made with evil condensed milk. Scrummy, no less!

1 3/4 c rolled oats

1 3/4 c desiccated coconut

1/2 c sugar (I used coconut)

175 g butter, melted

1 egg

For the caramel:

1 x 395g sweetened, condensed milk 

50 g butter

2 Tbsp golden syrup (I used brown rice syrup)

For the topping:

150 g dark chocolate

4 Tbsp coconut oil or Kremelta

Preheat the oven to 180C (160C fan). Line a 20 x 30 cm brownie tin with baking paper.

In a large bowl mix together the oats, coconut and sugar. Make a well  in the centre and pour in the butter and crack in the egg. Mix to combine then press evenly into your tin.

Bake for around 18-20 minutes until golden.

In a small saucepan over low heat, mix the condensed milk, butter and syrup. If you use golden syrup it will turn a golden caramel colour. Spread over the cooked base and return to the oven for 7-8 minutes until the caramel is bubbling around the edges.

Melt the chocolate and oil in a heatproof bowl over a pot of simmering water or in the microwave, Pour over the slice and spread evenly to the edges. Place in the fridge to chill until chocolate is set.

Let sit at room temperature for 30 minutes before cutting into squares. Use a hot sharp knife to prevent cracking.