Makes 20-25 bars
Pinch of salt
390g sweetened condensed milk
Pinch of salt
For Chocolate Topping:
200g milk chocolate
1. First prepare the crust, cream the butter and sugar together then add flour and salt into the cream mixture. This should be crumbly and mixture should hold together when squeezed.
On a baking tray with high sides lined with parchment paper (easy to have clean bottom) press the crusts into the bottom of the pan using back of a spoon and even the crust. Bake this in a preheated oven for 20 minutes at 180C/350F. Leave it to cool slightly.
2. For the caramel,
(make the caramel while the baked crust cools). In a saucepan add in all the ingredients stir it well and place the saucepan in medium heat. Stir the mixture frequently, bring to a boil and continue cooking for 5-7 minutes. (Stirring the mixture frequently is very important otherwise you will end up with caramel crumbs)
Now you have a thick caramel mixture, pour this evenly over the baked crust and bake this for 10-15 minutes at 180C/350F.
Allow to cool slightly.
3. Double boil or microwave the chocolate and spread the melted chocolate over the baked caramel. And refrigerate for about 30 minutes.
For more garnish you can spread desiccated coconut, sprinkles or m&m’s before chocolate sets.
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