Preheat oven to 175°C fan bake and prepare a slice pan lined with baking paper.

Beat together brown sugar and 200g butter until creamy. Add egg and mix well.

Sift in flour and baking powder. Combine well into a sticky dough.

Press the mixture into a the slice pan (wet fingers will help) and bake for 15 minutes or until golden. Remove from oven.

While the base cools slightly, in a heat proof bowl, melt the 150g butter and stir in golden syrup until well combined. Add coconut and rolled oats.

Pour Butterscotch Caramel dessert sauce over the base.

Sprinkle crumble on top, then bake for 25 minutes until golden.

Chill slice for a few hours before you cut it into squares.