Ingredients |
Method |
---|---|
For the base: 225g (8oz) butter shortbread biscuits 25g (1oz) butter, melted For the filling: 397g can Carnation Caramel 55g (2oz) stem ginger, chopped (optional) For the topping: 85g (3oz) dark chocolate, melted 85g (3oz) white chocolate, melted You will also need: A greased and base-lined square brownie tin, 18cm (7”) |
To
make the base, process the biscuits until they are like crumbs then tip
into a bowl. Stir in the melted butter. Spoon this mixture into the tin
and, very lightly, press to make an even layer. Chill for 20 minutes. |