Even though January is seen as a month to start cutting back, eat less sweets, etc, I just can’t resist this sweet delicacy that is really easy to make. I made this at the weekend with my 7 & 5 year old daughters, the hardest part is waiting for it to cool and set enough to be ready to eat!
The good bit I like about this is you can change the chocolate to your taste, if you prefer dark then do it with dark!
For the base
- 4oz butter
- 2oz caster sugar
- 6oz self-raising flour
For the filling
- 1 small tin of condensed milk
- 4oz butter
- 4oz caster sugar
- 2 tbsp golden syrup
For the top
To make the base, cream the butter and sugar together until light and fluffy. Sieve the flour and fold into the mixture. Press the mixture evenly over a greased tin (I used a 7″ x 11″ swiss roll tin) and place in the centre of a preheated oven set at 350F/180°C gas mark 4 for 15-20 mins until golden brown.
To make the filling, put the condensed milk, butter, caster sugar and syrup into a pot. Heat gently until the sugar dissolves then boil for 5-10 minutes stirring continuously. Spread over the cooked base and allow to cool.
Once cooled, melt the chocolate in a bowl over a pan of hot water. Once melted, pour over the caramel filling and spread out.
You can make designs on the chocolate using a fork, my girls put their initials on it. Place it in the fridge for an hour to let it set.
Hope you enjoy this as much as we do!