**Chocolate Caramel Slice**

Taken from a cookbook that I don’t know the name of….

Ingredients:

Base

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 cup all purpose
• 3 tablespoons cornstarch

Filling

• 6 tablespoons butter
• 1/2 cup packed light brown sugar
• 1 tablespoon light corn syrup
• 14 oz can sweetened condensed milk

Topping

• 4 oz semi sweet or milk chocolate
• 1 tablespoon butter
• 1 oz white chocolate

Preheat oven to 350F. Grease an 8X8 inch square cake pan and line the base with non-stick parchment paper

Cream the butter & sugar together until light and fluffy. Sift together the folour and cornstarch and mix in to form a smooth dough. Press the mixture into the base of the pan. Bake until just golden brown and firm, about 25 minutes.

To make the filling, combine the ingredients in a pan and heat gently, stirring until the sugar dissolves. Bring slowly to a boil and boil the mixture gently for about 5 minutes, stirring constantly with a wooden spoon until thickened. Pour evenly over the cookie base.

To make the topping, melt the semi-sweet or milk chocolate in a bowl set over a pan of hot water. Stir in the butter. Spread over the caramel filling. Melt the white chocolate in the same way. Spoon into a pastry bad and pipe the squiggles over the darker chocolate Alternatively, drizzle with a spoon. Swirl with a skewer to create a matted effect and leave to set. Serve cut into small squares.

**notes**

I left out the butter in the topping, and used twice as much semi sweet and probably 3 or 4 times as much white choc. It’s all up to you really.

It would probably help (but take a looong time) to do each step and then let it cool. I did it all right after each other and it went slightly weird looking. Still tasted really good. Again, up to you.

They are INCREDIBLY sweet, so small slices are best.