I also made this gluten free, with a direct substitution of Orgran's GF flour for the flour in Johanna's recipe. I didn't even add extra liquid the way I usually would with a GF conversion, and it turned out just fine.
This is a picnic submission for that recipe seems very familiar...
chocolate caramel slice
originally at Green Gourmet Giraffe
1 cup dessicated coconut
1 cup brown sugar
quarter of a container of nuttelex (125ish grams)
1 cup GF flour
330g soy condensed milk (or 1 tin)
2 tablespoons or so of golden syrup (I didn't measure, just squeezed the tube until I got bored of squeezing)
150g dark chocolate
1 tablespoon vegetable oil
Base: mix all the ingredients and press into a lined tin. Bake at 180C for 15-20 minutes.
While the base is in the oven, in a small saucepan over a lowish medium heat, constantly stir all of the caramel ingredients until it has thickened and is a light golden brown. Hopefully the base will be ready just as the caramel is, because then you can pull it out, spread the caramel over it, and shove it back in the oven. At the same 180C temperature, bake for 10 or so minutes until it's a deep golden brown. Mine went very brown, but it wasn't burnt and it was all okay. Set this aside to cool and go about your business.
When it's cool, melt the chocolate and mix in the oil. Spread it over the caramel layer, and leave it in the fridge to set. I left mine over night. I then brought it to room temperature before cutting.
Cut it small because it's quite sweet!