Macadamia, Caramel and White Chocolate Slice

This scrumptious and decadent slice is sure to be gobbled up with glee.

2 cups flour
1 cup desiccated coconut
1 cup brown sugar
1 teaspoon ground ginger
250g butter, melted

Topping:
100g butter
1/2 cup maple syrup or golden syrup
1 1/2 cans sweetened condensed milk
70g macadamia nuts

Icing:
150g white chocolate melts
1 teaspoon neutral oil

Heat oven to 180 degC. Line a 23cm x 32cm slice tin or roasting dish with baking paper.
In a large bowl combine flour, coconut, brown sugar and ginger. Pour over melted butter and stir to combine thoroughly.
Spoon into the prepared tin and smooth with the back of the spoon, pressing down to make even at the sides. Bake 10-15 minutes until golden and puffed slightly.
Meanwhile, combine butter and maple syrup in a medium saucepan and bring to the boil slowly, allowing the butter to melt. Boil 2 minutes then carefully add condensed milk. Simmer 7-10 minutes, stirring constantly, until mixture thickens and turns golden brown.
Pour over slice and smooth evenly. Sprinkle over nuts and return to oven for 5 minutes to set the caramel and toast the nuts. Cool.
Combine chocolate melts and oil and melt over a hot water double boiler or microwave at 30-second intervals until smooth and glossy. Drizzle melted chocolate over caramel slice in a swirling pattern. Chill for 1 hour to set.