Whether in small squares or bars, this caramel biscuit is very popular. The different textures are the principal appeal - the crunch of the crushed biscuits, the stickiness of the caramel and the delicious creaminess of the chocolate – yummy!
|For the base / bottom:|
|250 g||Viennese Biscuits|
|For the filling:|
|1 can 397g||condensed milk|
|115 g soft||dark brown sugar|
|For the decoration:|
|150 g||milk chocolate|
|50 g||white chocolate|
- To make the base: Melt 85g of the butter in a pan. Crush the biscuits in a bag with a rolling pin or whizz in a food processor. Add the biscuits to the butter and stir.
- Tip the mixture into a greased tin (20 x 20cm), spreading it level with the back of a spoon. Refrigerate for 15 minutes.
- To make the caramel filling: Place the remaining 115g butter (or hard margarine) and the soft dark brown sugar into a medium non-stick pan and stir over a medium heat until the butter has melted. Add the condensed milk, stirring continuously until it bubbles. Allow to boil for 2 minutes, but stir occasionally to prevent it from burning. Remove from the heat.
- Spread the caramel over the biscuit base and chill for 45 minutes.
- To make the topping: Melt the chocolate in two separate bowls over a pan of boiling water. Pour the milk chocolate over the caramel, then tip the tin slightly until the chocolate is level. Drizzle the white chocolate over the top to form a pattern, swirling into the milk chocolate with a spatula. When the chocolate has hardened a little, cut into four vertically and four horizontally making 16 squares. Carefully remove the squares from the tin and serve.