- 250g shortbread, crushed
- 55g melted butter
- 150g butter
- 150g dark brown soft sugar
- 397g can Carnation Condensed Milk
- 200g dark chocolate
- 55g Nestle Milkybar
Combined the crushed biscuits and the melted butter, press into a parchment lined 20cm tin. Chill for 20 minutes.
Heat the sugar and the remaining butter into a non-stick pan gently, stirring, until melted together. Add Carnation condensed milk and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened slighlty.
Pour the delicious caramel over the base. Cool then chill for 30 minutes or until set.
Melt the chocolate in a separate bowl. Pour the dark chocolate over the caramel and biscuit base first and then add a spoonful of the melted Milkybar. Swirl together with a spoon for a marbled effect.
Chill until set. Remove from the pan and cut into squares.