Preheat your oven to 180 degrees and line a 18 x 28cm slice tin with baking paper.

Cut 125g og butter into cubes and place into a microwave safe bowl. Cook for 30 second spurts until melted. Set aside to cool slightly.

Place the flour, coconut, sugar and melted butter into a large bowl and mix with a metal spoon to combine.

Pour the mixture into your prepared slice tin and flatten the surface with the back of a spoon. Place the tray into the oven and bake for 16 - 18 minutes or until it's golden brown.

In the meantime you can start making the caramel filling. Place the remaining butter, condensed milk and golden syrup into a small saucepan and stir oven a low heat for approximately 8 minutes or until the mixture is lovely and thick.

Pour the caramel over the base once it has cooked and put it back in the oven to bake for a further 20 minutes or until the caramel is golden.

Remove the slice from the oven and allow it to cool for 10 minutes before placing in the fridge to chill.

Once the slice has chilled, pour the Maltesers over the top and gently push them into the caramel layer.

Break the milk chocolate into pieces and place it along with the coconut oil into a microwave safe bowl and cook for 30 second spurts until it's melted.

Pour over the top of the slice and return to the fridge for 1 hour or until set.

Cut into small squares to serve.