- 125g caster sugar
- 350g plain flour, sifted
- 225g salted butter, chilled, cut into small pieces
- 150g unsalted butter
- 150g soft brown sugar
- 397g can Carnation Condensed Milk
- 150g Asda Dark Chocolate (50 percent cocoa solids), in squares
- 200g Asda Milk Chocolate, in squares
Pre-heat the oven to 160C/140C Fan/Gas 3.
Line the base and sides of a 20cm x 30cm shallow cake tin or roasting tin with baking paper. Mix the caster sugar with the flour and rub in the salted butter until the mixture looks like breadcrumbs.
Tip into the tin and press down very firmly with a large spoon.
Bake for 35 minutes until pale golden brown. Leave to cool in the tin.
Put the unsalted butter and brown sugar in a pan and heat gently until melted. Add the condensed milk and simmer gently for 8-10 minutes until the mixture thickens slightly.
As it cooks, stir continuously with a wooden spoon, making sure you take the spoon into the edges of the pan to stop it catching and burning. Pour over the biscuit base and leave until cold.
Put the chocolate in a large bowl. Put the bowl over a pan of hot water, making sure the base of the bowl doesn't touch the water. Leave until melted, stirring occasionally.
As soon as the chocolate is melted, pour onto the caramel and leave until set.
Cut into squares to serve.