Rub some butter around the inside of an 8x10"/20x25cm baking tray or insert a baking liner.
Crush the biscuits into fine crumbs.
Gently melt the butter, add it to the biscuit crumb and mix well.
Tip the mixture into the prepared dish.
Spread the mixture out and smooth the top.
Put the butter and sugar into a saucepan over a gentle heat, stirring regularly until the sugar has dissolved.
Add the condensed milk and simmer gently for about 10 minutes until slightly thickened but without changing colour, stirring all the time.
Remove the pan from the heat and pour the caramel onto the cold biscuit base.
Spread out the caramel and leave to set.
Gently melt together the chocolate and butter until just runny.
Stir and spread the chocolate topping over the cold caramel.
Allow to cool and set a little before using the back of a fork create swirls in the chocolate topping.
Leave to set.
Cut into small squares and store in a tin.
8x10"/20x25cm baking tray, saucepan, blender and mixing bowl
Don’t often write reviews but felt this warranted a thumbs up. Delighted with the recipe I followed. The caramel is pale but I liked the consistency. I think the trick is to bring it out of the fridge for 15 mins, so it can be served at room temperature for that extra squidge. Thanks.
21 Jan 2021
I found this really easy to understand. Looking forward to seeing how it turns out