CARAMEL: 150g butter 125ml (½ cup) Castor Sugar 45ml (3 Tablespoons) Golden Syrup 1 x 225g can condensed milk (small tin)
CHOCOLATE TOPPING: 250g dark chocolate 30g butter
1.Sift dry ingredients into a large bowl and rub in the butter, working the mixture until it forms a stiff dough. 2.Press the dough into a lightly greased 23cm x 30cm baking tray or Swiss roll tin. Prick the dough with a fork and refrigerate for about 20 minutes. 3.Bake at 160ºC for about 45 minutes or until lightly golden. Cool before spreading on the caramel layer. 4.To make the caramel, combine butter, castor sugar and syrup in a small saucepan. Heat gently until the sugar has dissolved, then add the condensed milk and bring to the boil, stirring continuously. Boil gently for about 5 - 6 minutes,stirring continuously, as condensed milk can ‘catch’ quite quickly. Spread caramel onto the biscuit base and allow to set and cool before topping with chocolate. 5.Melt chocolate and butter together over hot water or in the microwave oven, stirring until smooth. Spread an even layer of chocolate over the caramel and allow to set before cutting into squares.