Digestive Biscuit, Caramel and Chocolate Squares

Ingredients

  • DIGESTIVE BISCUIT BASE
  • 300g Doves Farm Organic Wholemeal Digestive Biscuits
  • 175g butter
  • butter, for tray
  • CARAMEL LAYER
  • 75g butter
  • 75g caster sugar
  • 375g condensed milk
  • CHOCOLATE TOPPING
  • 200g plain chocolate
  • 25g butter

Method

Digestive Biscuit Base

  1. Rub some butter around the inside of an 8x10"/20x25cm baking tray or insert a baking liner.
  2. Crush the biscuits into fine crumbs.
  3. Gently melt the butter, add it to the biscuit crumb and mix well.
  4. Tip the mixture into the prepared dish.
  5. Spread the mixture out and smooth the top.

Caramel Layer

  1. Put the butter and sugar into a saucepan over a gentle heat, stirring regularly until the sugar has dissolved.
  2. Add the condensed milk and simmer gently for about 10 minutes until slightly thickened but without changing colour, stirring all the time.
  3. Remove the pan from the heat and pour the caramel onto the cold biscuit base.
  4. Spread out the caramel and leave to set.

Chocolate Topping

  1. Gently melt together the chocolate and butter until just runny.
  2. Stir and spread the chocolate topping over the cold caramel.
  3. Allow to cool and set a little before using the back of a fork create swirls in the chocolate topping.
  4. Leave to set.
  5. Cut into small squares and store in a tin.