Ingredients

The following ingredients have 12 Servings
  • 2/3 Cup Brown Sugar ((130g))
  • 1/3 Cup Dark Sugar ((60g))
  • 2/3 Cup Butter, Softened ((150g))
  • 2 tsp Vanilla Extract
  • 1 Large Egg
  • 70 g Butterscotch Pudding Mix
  • 1/2 tsp Baking Soda
  • 2 and 1/4 Cups All Purpose Flour ((270g))
  • 1 Tin Sweetened Condensed Milk ((397g))
  • 1/3 Cup Butter ((75g))
  • 1/4 Cup Golden Syrup ((90g))
  • 3/4 Cup White chocolate, Melted ((150g))
  • 1/4 Cup Milk, Optional
  • 1 Crunchie Bar

Instruction

  • Preheat the oven to 180°C (350°F) and line a 9"x9" baking tin with baking paper.
  • Melt the butter and mix with the dark brown sugar and brown sugar.
  • Add in the egg and vanilla extract and mix.
  • Pour in the butterscotch pudding mix, baking soda and flour and mix.
  • Spread evenly in the prepared pan and place in the oven for 20 minutes.
  • Check it at 20 minutes as the middle should have a slight wobble but the sides and top should be set.
  • Bake for 25-30 minutes if you don't want it slightly under-baked and gooey. It will turn out more cakey this way.
  • While the cookie bars cool, make the caramel.
  • Place the ingredients in a saucepan over a medium heat.
  • Stir and wait for the butter and brown sugar to dissolve.
  • Bring it nearly to the boil then remove from the heat.
  • Pour over the cookie bars and place in the fridge to set for 30 minutes.
  • Melt the white chocolate and pour over the caramel and spread in an even layer. (Add the milk to the white chocolate if you want a more smooth and soft white chocolate topping).
  • Crush the Crunchie Bar and sprinkle over the top and place back in the fridge to set. (30 minutes).