Description
A heavenly confection with a buttery crunch, rich caramel layer, and decadent chocolate topping.
Ingredients
Scale
- 250g Digestive Biscuits
- 100g Unsalted Butter
- 397g Can of Sweetened Condensed Milk
- 200g Golden Syrup
- 100g Dark Chocolate
- 100g Milk Chocolate
Instructions
- Preheat your oven to 180°C (350°F). Grease and line an 8-inch square baking tin, letting the parchment paper hang over the edges.
- Prepare the digestive biscuits by crushing them into fine crumbs. Melt the unsalted butter and mix with the crushed biscuits, then press into the base of the lined tin.
- Mix the sweetened condensed milk and golden syrup in a saucepan over medium heat. Stir continuously until it thickens, about 5 minutes.
- Pour the caramel mixture evenly over the biscuit base and let it cool before baking.
- Bake for 15-20 minutes until the caramel is golden. Allow to cool completely.
- Melt the dark and milk chocolate together, then pour over the cooled caramel.
- Chill in the refrigerator for about 2 hours until the chocolate hardens, then cut into squares.
Notes
For a sweeter option, sprinkle sea salt on top before the chocolate sets. Store in an airtight container for up to a week.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg