What you’ll need
125g butter, cut into cubes
¾ cup The Healthy Baker Plain Flour
25g cocoa powder
½ cup soft brown sugar
For the filling and topping
395ml can sweetened condensed milk
2 tablespoons golden syrup
60g butter
200g dark chocolate
1 tablespoons auzure Canola Oil
Preheat oven to 180°C or 160°C fan- forced. Lightly spray a 26cm x16cm slice tin with oil and line with baking paper.
For the base, place butter into mixing bowl and melt 30 sec/90°C/ speed 2 or until melted.
Add flour, cocoa and brown sugar and mix 30 sec/ speed 4.
Scrape down sides of bowl and mix 10 sec/ speed 4. Press mixture into base of prepared tin and bake for 15 minutes or until lightly browned and cooked.
For the filling: Place condensed milk, golden syrup and butter into mixing bowl. Cook 8 min/70°C/speed 3.
Pour over cooked base and cook in oven for 12 minutes. Place in fridge for 3-4 hours or overnight.
For the topping, break chocolate into pieces and place in microwave proof bowl.
Melt in the microwave on medium power for 3 minutes, stirring every minute, being careful not to burn. Stir through oil and pour mixture over cooled caramel.
Return to fridge for 30 minutes or until the chocolate sets. Cut into squares using a hot knife.
