- for the base
- 250g (9oz) plain flour
- 75g (3oz) light soft brown sugar
- 175g (6oz) butter, melted
- for the caramel
- 100g (4oz) golden syrup
- 125g (4½oz) butter, chopped
- 2 x 397g cans condensed milk
- 100g (4oz) salted peanuts
- for the topping
- 300g (10oz) high cocoa content milk chocolate (at least 35% cocoa)
- ¼tbsp sunflower oil
- you will need
- 30 x 20cm (11¾ x 8in) roasting tin, lined with foil
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Mix the flour and sugar together, pour over the butter and stir to combine. Press into the tin evenly, and bake for 20 to 30 minutes, until golden. Allow to cool completely while you make the caramel.
Place all the ingredients except the peanuts in a heavy-bottomed saucepan, and heat gently, stirring constantly, until the butter has melted. Bring to a simmer, and cook for 5 to 10 minutes, stirring all the time until the caramel is pale golden. Stir through the peanuts and pour on top of the biscuit base. Allow to cool.
Melt the chocolate with the oil over a pan of hot but not simmering water, and pour over the caramel. Cool in the fridge for a few hours, then take out of the fridge 10 to 15 minutes before slicing with a hot knife. These will keep in an airtight container for up to a week.