Preheat the oven to 180°C (160°C fan-forced). Butter and line a 30 cm x 20 cm slice or lamington pan with baking paper, extending the paper about 3 cm above the sides to help with removal of the slice.

For the chocolate and oat base, melt the butter and Saunders' Malt Extract together in a small saucepan. Combine the flour, coconut and oats in a large bowl, add the melted butter mixture and mix well. Press into the prepared pan and smooth the surface with the back of a spoon. Bake for 10-12 minutes or until just starting to colour, then place on a wire rack to cool.

For the caramel malt filling, put the condensed milk, Saunders' Malt Extract and the butter in a medium saucepan and heat gently, whisking, until melted and smooth. Pour over the base and bake for 15-18 minutes or until set and just brown. Cool on a wire rack.

For the topping, gently melt the chocolate and butter together in a bowl over simmering water. Spread over the slice, sprinkle with the malt confectionery and chill until set. Store chilled in an airtight container. Cut into pieces and serve at room temperature.