Chocolate Caramel Slices

Ingredients Base: 170g digestive biscuits, crushed 60g butter, melted 250g milk or dark chocolate for the topping

Caramel: 400g condensed milk 2 tablespoons golden syrup 60g butter, melted

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Method

1. Pre-heat oven to 180oC and grease and line an 18cm baking tin (square).
2. Combine the digestive biscuits and butter together. Press firmly into the base of the tin.
3. Combine all the ingredients of the caramel in a saucepan over a medium heat. Cook, whisking, for 8 minutes or until golden. Pour over the biscuit base.
4. Bake for 12 minutes or until firm, cool completely, then refrigerate for 3 - 4 hours or until set.
5. Melt the chocolate in a heat proof bowl over a saucepan of boiling water. Pour over the caramel and return to the refrigerator until set. Cut into 16 pieces.

This makes, as you can see from the picture, slices with a large quantity of caramel work the numbers yourself to vary the caramel to chocolate to base ratio!
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