Unbaked caramel and ginger slice

Decadent. Naked ginger is cooked in syrup and sold dried in a cellophane packet but it has not been crystallised

For the base

250 g	Chocolate chip biscuits
100 g	Butter, melted

For the filling

395 g	Sweetened condensed milk
50 g	Butter, chopped
¼ cup	Brown sugar
½ cup	Naked ginger, diced

For the topping

250 g	Milk chocolate, choppped
¼ cup	Cream

Directions

1. Lightly grease and line a deep, 18cm square cake pan with baking paper.
2. Crush the chocolate chip biscuits finely and combine with the butter. Press into the base of the lined cake pan. Chill, until firm.
3. Place the sweetened condensed milk, butter and brown sugar in a large microwave jug. Microwave for 2-4 minutes, stirring once or twice, until the mixture is golden and thickened. Pour over the base. Top with the ginger then chill.
4. Place the chocolate and cream in a microwave jug. Microwave for 2-3 minutes until the chocolate has started to melt. Stir until smooth. Pour over the caramel layer. Chill. The top can be roughened with a fork, if preferred. Cut into squares or bars.

More about Jan's no-bake delights

Peanut butter bubble bars

No-bake raw brownie

Date and prune truffles