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Caramel slice

Preparation time | 10 minutes + 20 minutes freezing + 2 hours chilling
Cooking time | 40 minutes
Makes | 24 bars

Ingredients
125g ginger nut biscuits, crushed
125g shortbread biscuits, roughly crushed
70g unsalted butter, melted
3 x 395g cans sweetened condensed milk
50g unsalted butter
50g golden syrup
200g dark chocolate, melted
50g milk chocolate, melted, to decorate
50g white chocolate, melted, to decorate

Method:
1 | Preheat oven to 160°C. Line a 27 x 18cm slice pan with baking paper. Put biscuits and melted butter in a medium bowl. Stir until well combined. Press into the base of prepared pan, then freeze for 20 minutes or until firm.
2 | Meanwhile, heat condensed milk, butter and golden syrup in a medium saucepan on medium. Cook, stirring regularly, for 15 minutes or until the mixture turns a light brown colour. Pour over the biscuit base, then bake for 45 minutes or until deep brown and set. Refrigerate for 1½ hours or until firm to touch.
3 | Spread melted dark chocolate evenly over the caramel layer. Refrigerate for 10 minutes or until set. Drizzle with melted milk and white chocolate in a decorative pattern. Refrigerate for 10 minutes or until set. Slice with a warm knife, then serve.

Top choc
To melt small amounts of chocolate, roughly chop and put in a coffee cup. Microwave in short bursts on medium/50%, stirring in between.

Photo by John Paul Urizar May 31, 2011