- 125g butter
- The caramel filling: 125g butter or margarine
- The caramel filling: 50g caster sugar
- ThThe caramel filling: 2 tablespoons of golden syrup
- The caramel filling: 150ml condensed milk
- The topping:15g butter
These did not last long! Enough said.
Preheat the oven.
Cream the butter and the sugar together in a bowl, until light and fluffy. Now add the sieved flour and stir until all the mixture binds together. The fun bit – knead until smooth.
Roll this out to a square and press evenly into a shallow20cm (8 inch) square tin and prick well.
Bake in a preheated oven, 180 Celsius or 350F gas mark 4 for 25-30 mins. Let it cool in the tin.
After it has cooled, make the filling.
Place the filling ingredients in a sauce pan on a low heat and stir until dissolved. Bring slowly to the boil and cook for approx. 5-7 mins. Let this cool a little before spreading over the biscuit base and leave to set.
The last part. For the topping melt the chocolate with the butter
The last part. For the topping melt the chocolate with the butter over low heat and spread over the caramel. Leave this to set, and cut into rectangular shapes or squares.