Follow these steps for perfect results
NABISCO Chips Ahoy! Cookies
crushed
butter
melted
sweetened condensed milk
butter
extra
golden syrup
TOBLERONE Dark Chocolate
melted
butter
extra, melted
Crush the NABISCO Chips Ahoy! Cookies.
Melt 70g of butter.
Combine the crushed cookies and melted butter in a bowl.
Press the cookie mixture into the base of a greased and lined 20cm square tin.
Chill the crust.
Place condensed milk, extra butter (30g), and golden syrup in a saucepan.
Stir continuously over medium-low heat for 10-15 minutes, or until caramel darkens.
Pour the caramel over the prepared crust.
Bake at 180C for 10 minutes.
Allow to cool.
Melt the TOBLERONE Dark Chocolate.
Melt the remaining butter (20g).
Combine the melted chocolate and melted butter until smooth.
Pour the chocolate mixture over the cooled caramel.
Refrigerate until set.
Cut into slices and serve.
Expert advice for the best results
For a softer caramel, cook for slightly less time.
Use a food processor to crush the cookies for a finer crumb.
Chill the slice completely before cutting for cleaner slices.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Cut into neat squares and arrange on a plate.
Serve with a scoop of vanilla ice cream.
Offer with a cup of coffee or tea.
Balances the sweetness.
A classic pairing for chocolate and caramel.
Discover the story behind this recipe
Popular sweet treat often found in cafes and bakeries.
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