Unbaked walnut caramel slice

Store in a covered container in the fridge. Use gluten-free biscuits, if preferred.

Ingredients

Base

300g	chocolate wheaten biscuits
100g	butter, melted
120g	lightly roasted walnuts

Caramel

50g	butter, chopped
1/4 cup	brown sugar
395g can	sweetened condensed milk

Topping

200g	dark chocolate, chopped
1/3 cup	cream

Directions

1. Lightly grease a 20cm square baking pan. Cut a length of baking paper about 20cm x 40cm. Run it from one side of the pan to the other allowing an overhang on two sides. This makes it easier to lift out the slice
2. Base: Place the biscuits in a food processor and pulse until crushed. Stir in the butter. Press onto the base of the ban. Top with the walnuts. Chill.
3. Caramel: Place the butter, sugar and sweetened condensed milk in a large microwave-proof bowl. Microwave for 2 minutes. Stir well then continue cooking until golden and thick, about 1 minute. Pour evenly over the base. Chill for 10 minutes.
4. Topping: Place the chocolate and cream in a microwave-proof bowl. Heat for 1 minute, until melted. Stir well. Cool a little then pour evenly over the caramel. Cover and refrigerate for about 3 hours until well set. Cut into about 3-4cm squares.