chocolate caramel squares
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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.
