Preheat the oven to 160°C and line a 20cm x 20cm square tin with baking paper..

Melt together the butter and golden syrup in a saucepan over a low heat.

In a large bowl, combine oats, flour, brown sugar and coconut.

Dissolve the baking soda in the boiling water, add to saucepan.

Combine liquid and dry ingredients.

Press the biscuit mixture into the bottom of the tin and bake in the oven for around 15 mins or until lightly golden brown.

Allow to cool whilst you make the caramel filling.

Mix together the condensed milk, butter, sugar and golden syrup in a saucepan over a low heat. Stir for 15 minutes until the mixture becomes a darker golden colour and thick. Do not leave this unattended!

Let the caramel cool slightly before pouring into the tin over your ANZAC biscuit base. Transfer to the fridge to set.

Melt dark chocolate and butter in microwave or in a small saucepan over low heat (watch like a hawk so that the chocolate doesn’t burn!).

Pour over the caramel and allow to set before cutting into squares.