Ingredients
For the base
110 g butter
50g sugar
150g plain flour
For the topping
150g butter
200g condensed milk
30g caster sugar
3 tbsp. golden syrup
150gr dark chocolate
Method
Line a rectangular tin (18x26cm) with foil or baking parchment and heat oven to 150C. Put base ingredients into a food processor and zap until it becomes fine crumbs. Press crumbs firmly into tin and bake for 25-30 minutes until pale brown. You can reduce the heat to 130 if you feel the base is browning too quickly. Set aside to cool. Melt the butter for the toping in a medium sized pan over a low heat. Add the other ingredients except the chocolate and whisk until the sugar has melted then increase the heat to medium and keep whisking until the mixture becomes caramel coloured and thickened. You can add a pinch of salt at this point if you want to be trendy, or any other flavouring that takes your fancy. Pour over the base and leave to cool, Mind your fingers this is hot!
When it's all set melt the chocolate in whatever manner suits you and pour over the cooled caramel . Leave to set then cut into one inch squares. Be aware, this product contains calories!