Store in a covered container in the fridge. Use gluten-free biscuits, if preferred.
|300g||chocolate wheaten biscuits|
|120g||lightly roasted walnuts|
|1/4 cup||brown sugar|
|395g can||sweetened condensed milk|
|200g||dark chocolate, chopped|
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- 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
- 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.
- 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.
- 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.