Ingredients
The following ingredients have 27 Servings
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 3/4 cup butter, softened
- 7 tablespoons butter, diced
- 1/2 cup light brown sugar
- 2 14-ounce cans of sweetened condensed milk
- 3 1/2 ounces semi-sweet chocolate
- 3 1/2 ounces milk chocolate
- 2 ounces white chocolate
Instruction
- Preheat the oven to 350 deg. F. Line a 13 x 9-inch jelly roll pan or baking dish with parchment paper and lightly grease it.
- Put the flour and sugar into a bowl and cut in the butter until the mixture resembles fine breadcrumbs. Work it together until it forms a dough Put the dough into the prepared pan and press it out with your hand to cover the base. Press it evenly into the pan. Prick all over with a fork and bake for about 20 minutes, or until firm to the touch and very light brown. Set aside and leave it in the pan to cool.
- To make the filling, put the butter, brown sugar and condensed milk into a pan over medium het, stirring until the sugar has dissolved. Stirring constantly, bring to the boil. Reduce the heat and
- simmer the mixture very gently, stirring constantly, for about 5 – 10 minutes, or until it has thickened and has turned a caramel color. Make sure to stir constantly to avoid burning the caramel. Remove from the heat. Pour the filling mixture over the cookie base, spread evenly, then leave until cool.
- To make the topping, melt each type of chocolate separately in a microwave or in a heatproof bowl set over a pan of hot water. Spoon stripes about 2 inches wide of semisweet and milk chocolate down the length of the pan, alternating semisweet and milk chocolate. Place spoonfuls of the white chocolate randomly over the top. Use a skewer to form a marbled effect on the topping. Let sit until the chocolate sets.
- Once set, cut into bars 1″x2″.
