Ingredients

Caramel
8oz/225g Margarine
6oz/175g Caster Sugar
4 level tsp/60ml Golden Syrup
1 large can Condensed Milk

Topping
7oz/200g Plain Chocolate

Method

1. Place all the ingredients into a bowl and beat to a firm dough.

2. Divide mixture into two equal portions.

3. Press each half of mixture into two greased 7" x 11" tins.

3. Prick all over with a fork, then leave in a fridge for at least 30 minutes.

4. Bake at 180°C/350°F/gas mark 4 for 25 minutes or until golden. Then leave to cool.

Caramel

1. Put all the ingredients into a strong saucepan

2. Heat gently to melt the sugar, then bring to the boil.

3. Boil for 5 to 10 minutes, until it turns to a caramel colour.

4. Pour over the base and leave to cool.

Topping

1. Melt the chocolate in a bowl over hot water.

2. pour the chocolate over the cooled caramel.

3. Allow to cool for 10 to 15 minutes then cut into squares of fingers.

4. Leave to cool completely, then break and enjoy.

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