Preheat oven to 180°C (355ºF). Place the flour, almond meal, butter and sugar in a bowl and mix to combine. Press the mixture into a 20cm x 30cm tin lined with non-stick baking paper and bake for 15 minutes or until golden. Allow to cool.
To make the filling, place the golden syrup, butter and condensed milk in a saucepan over low heat and stir for 6-8 minutes or until thickened slightly. Pour over the base and bake for 20 minutes or until golden. Refrigerate until cooled completely.
To make the topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted. Spread the chocolate mixture over the caramel and refrigerate for 2 hours or until set. Slice to serve. Serves 6-8.