Preheat your oven to 180 degrees. Line a slice tin with baking paper, leaving paper overhanging the sides.

In a bowl, combine the flour, coconut, sugar and butter and mix together. Spread the mixture over the base of the lined slice tin, and using the back of a spoon press down and flatten the surface. Place in the oven and bake for approximately 15 minutes or until it starts to brown.

Meanwhile you can start the caramel filling. In a small saucepan, add the golden syrup, butter and condensed milk and stir over a low heat for 8 minutes or until the caramel has thickened slightly. Add the rice bubbles and gently mix together. Pour over the cooked base and put back in the oven for another 20 minutes or until the caramel is golden. Remove from the oven and allow to cool for approximately 10 minutes.

Melt the milk chocolate and vegetable in the microwave, cooking for 30 second spurts until the chocolate has just melted. Stir, and pour over the slice. You will need to carefully tip the tray up at each end to completely cover with chocolate. Place the slice in the fridge to cool completely.

Cut into small squares and enjoy!  I think the slice is best eaten within 24 hours, as the rice bubbles lose a little of their crunch after a few days - it still tastes delicious though!