chocolate caramel squares
rating:
I use a 32cm x 23cm pan (about 9x13 inch) and wouldn't make a full batch in a smaller pan, as these are already quite thick. Works well in a bigger pan though, you just get thinner squares. You might have to adjust the amount of chocolate a little if your pan is much bigger though.
Base:
- 225g (8oz) margarine
- 115g (4oz) caster sugar
- 285g (10oz) plain flour
Rub margarine into flour and sugar. Press into tray. Bake at 175°C (350°F) for about 20 mins, until golden brown, and leave to cool. Under cook rather than over bake.
Caramel:
- 225g (8oz) margarine
- 1 tin (397g/14oz) sweetened condensed milk
- 225g (8oz) sugar
- 4 tablespoons golden syrup
Bring all ingredients to boil. Boil for 5-7 mins stirring all the time. Cool a little and pour over base. Leave until cold.
Melt about 200g (7oz) chocolate and spread on top. Allow to set before cutting.
These are absolutely delicious. Everyone in my house loves them. I used milky bar for top though. Yum.