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For the base:
225g (8oz) butter shortbread biscuits
25g (1oz) butter, melted
For the filling:
150g (5 ½oz) butter
150g (5½ oz) soft brown sugar
397g can Carnation Condensed Milk
55g (2oz) stem ginger, chopped (optional)
For the topping:
115g (4oz) dark chocolate, melted
115g (4oz) white chocolate, melted
2tsp vegetable oil
You will also need:
A square brownie tin, 20cm (8”), greased and base-lined.
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To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel. Spoon the caramel over the crumb base, to cover. Leave to chill for 20 minutes.
Sprinkle the chopped ginger over the caramel base. Stir half of the vegetable oil into each bowl of melted chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the white chocolate, but swirl slightly to create a pattern.
Leave aside to set. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
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