Ingredients
6 total- 250 g of shortbread biscuits, crushed
- 150 g of dark brown soft sugar
- 397 g of joe + seph’s madagascan vanilla caramel sauce
- 55 g of white chocolate
- 205 g of butter, 55g melted, 105g cubed
- 200 g of dark chocolate
Method
4 stepsStep 1
Combine the crushed biscuits and the melted butter and press into the 23cm round cake tin. Chill for 20 mins.
Step 2
Heat the sugar and remaining cubed butter in a non-stick pan gently, stirring, until melted. Add the caramel sauce and bring to a rapid boil, stirring continuously. Cook for a minute or so until the mix has thickened. Pour the caramel over the biscuit base. Cool, then chill until set.
Step 3
Melt the two chocolates in separate bowls. Pour the dark chocolate over the caramel and then add spoonfuls of melted white chocolate. Swirl together with a spoon for a marbled effect.
Step 4
Chill until set. Remove from the tin and cut into squares - dip your knife in hot water (then dry on kitchen towel) to make it easier to cut through the chocolate.