Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Base
- 200 g digestive biscuits (or Hobnobs)
- 100 g unsalted butter
Caramel layer
- 100 g unsalted butter
- 200 g sweetened condensed milk
- 100 g caster sugar
- 40 g golden syrup
- ¼ tsp sea salt
Chocolate topping
- 200 g dark chocolate (70%), chopped
- 50 g unsalted butter
Method
Base
Preheat oven to 160°C fan-forced. Line a 20 cm square baking tin with baking paper, allowing 3 cm overhang on two sides.
Crush biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin—you should have roughly 200g of crumbs.
Melt 100g butter in a small saucepan over low heat, then stir in the biscuit crumbs until well coated.
Press the mixture firmly and evenly into the prepared tin, using the base of a measuring cup to compact it. Bake for 8 minutes until lightly golden, then remove and cool for 5 minutes.
Caramel
Combine 100g butter, condensed milk, caster sugar, and golden syrup in a medium saucepan over medium heat. Stir frequently with a wooden spoon, scraping the base to prevent sticking.
Once the mixture comes to a gentle simmer, reduce heat to medium-low and continue stirring constantly. After 12–15 minutes, the caramel will turn a rich golden-amber colour and reach 120°C on a thermometer (soft ball stage). It should smell deep and caramel-like, not burnt.
Remove from heat, stir in the sea salt, and pour immediately onto the cooled biscuit base. Use a spatula to spread into an even layer, working quickly as the caramel will begin to set.
Cool at room temperature for 10 minutes, then refrigerate for at least 1 hour until completely firm and set.
Chocolate topping
Once the caramel is firm, place the chopped dark chocolate and butter in a small saucepan and melt together over low heat, stirring until smooth and glossy.
Pour the chocolate mixture over the caramel layer and spread evenly with an offset spatula or the back of a spoon, working gently to avoid cracking the caramel beneath.
Refrigerate for at least 1.5 hours (or until the chocolate is set and no longer tacky to the touch).
Cutting and serving
Remove the slice from the tin using the baking paper overhang and transfer to a cutting board.
Heat a long sharp knife under hot running water and wipe it dry. Make the first cut down the middle, then make 5 parallel cuts to create 6 even strips. Repeat across the other direction to create 12 squares, wiping and reheating the knife between each cut.
Serve at room temperature or chilled. Store in an airtight container in the fridge.
