Ingredients
- BASE:
- 2 1/4 cups flour
- 1/2 cup sugar
- 3/4 cup unsalted butter, softened
- FILLING:
- 7 tbsp unsalted butter, diced
- 1/2 cup light brown sugar
- 1 (4 pz) can sweetened condesed milk
- TOPPING:
- 3 1/2 oz semisweet chocolate
- 3 1/2oz milk chocolate
- 2 oz white chocolate
Directions
- Preheat oven to 350 degrees
- Line and lightly grease a 19 x 9 jelly roll pan.
- Mix flour and sugar, rub in buter until the mixture resembles fine crumbs. Work with your hands until the mixture forms a dough.
- Put the ough into the prepared pa and press it out wih your hand to cover the base. Then use the back of a tablespoon to smooth it venly into the pan. Prick all over with a fork and bake fore about 20 minutes, or until firm to the touch and very light brown. Set aside and leave in pan to cool.
- Filling: put butter, brown sugar and milk into a pan and heat gently, sirring, unti the sugar has dissolved. Stirring constantly, bring to a boil. Reduce the heat and simmer the mixture very gently, stirring constantly, for about 5 – 10 minutes, or until it has thickened and has turned a caramel color. DO NOT BURN
- Remove from heat.
- Pour thfilling mixture over the cookie base, spread evenly, then leave until cold.
- TOPPING:
- Melt each type of chocolate separately in a micorave or in a heatproof bowl set over a pan of hot water. Spoon lines of plain and mil chocolate over the set caramel filling.
- Add small spoonfuls of white chocolate. Use a skewer to for a marbled effect on the topping.