Caramel slice

I made this the other day, and it was choc-caramel mini cups. You made it and put it in cupcake trays to make little cups of chocolate caramel goodness. However, I decided to make it as a slice! And I've slightly simplified it.

Ingredients:
1 packet Arnott's butternut snap biscuits
1 tin condensed milk
2tbsp golden syrup
75g butter
30g butter
30g copha
200g melting chocolate

Alternatively if you are lazy, cut out the condensed milk, the 30g butter and golden syrup and use a can of Caramel Top N Fill instead. (Or use both and mix together mmmmm!!!)

OK. So throw the biscuits in a blender or food processor and crush them into crumbs. Melt the 75g of butter and pour it in and mix well.
Press it into a lamington tin or cake tin of a similar size. You probably don't need to grease it because of the butter, but lining with baking paper wouldn't hurt.
Then put the condensed milk, golden syrup and 30g butter into a saucepan and heat through. Do it nice and slow, and stir it well. It might go a bit lumpy, but it's ok, it still tastes good. Heat it till it simmers for a few minutes and goes a nice golden brown. If you just use the Top N Fill, heat it so it goes runny. Or, as I did tonight, use both and mix together, mmmmm!

Pour the caramel mix over the biscuit base, and then bake for 20 mins in the oven at 175C.

Take out of the oven and cool.

Heat the copha on the stove till melted, then add the chocolate and melt it all, stirring well.

Pour chocolate over the cooled slice and then refrigerate until set. Cut into nice small pieces as it's quite rich.

I will post photos later, as mine is still setting in the fridge!

This recipe needs to keep refrigerated, and will last a few days, if you can manage not to eat it all!