Ingredients
• 225g (1 1/2 cups) plain flour
• 1 teaspoon baking powder
• 80g (1/2 cup, loosely packed) brown sugar
• 150g unsalted butter, melted
• 400g can sweetened condensed milk
• 100g (1/2 cup, firmly packed) brown sugar, extra
• 50g unsalted butter, extra, chopped
• 200g dark chocolate, melted
Method
1. Preheat oven to 180°C. Line the base and sides of a 16 x 26cm (base measurement) slab pan with non-stick baking paper.
2. Combine the flour, baking powder and sugar in a bowl. Make a well in the centre. Add the butter and stir until well combined. Use the back of a spoon to press the mixture evenly over the base of the prepared pan and smooth the surface. Bake for 20 minutes or until golden.
3. Meanwhile, place the condensed milk, extra sugar and extra butter in a saucepan over low heat. Cook, stirring, for 15 minutes or until the mixture boils and thickens.
4. Pour the caramel over the base. Bake for 10 minutes or until the caramel bubbles. Set aside to cool completely.
5. Pour the melted chocolate over the caramel and smooth the surface. Set aside to set. Cut into squares.
