Everyone's sweet favourite... delicious layers of shortbread, caramel and chocolate. This recipe has an added surprise of hot ginger pieces!
Makes 16 pieces Preparation time: 10 minutes Chilling time: Approximately 1 hour
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.
Sprinkle the chopped ginger onto the biscuit base. Spoon the Carnation Caramel in an even layer over the base. Place small spoonfuls of dark and white chocolate on top of the caramel and gently swirl together to create the marbling.
Chill for 10-15 minutes and before the chocolate has set hard cut into squares.
Return to the fridge for at least 30 minutes before enjoying with a cup of coffee.
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