Ingredients

The following ingredients have 16 Servings
  • 3 Cups Arrowroot Biscuits, Crushed ((250g))
  • 1/3 Cup White Chocolate Chips ((75g))
  • 1/3 Cup Butter, Melted ((75g))
  • 1/2 Cup Butter ((110g))
  • 1 Tin Sweetened Condensed Milk ((397g))
  • 1/4 Cup Golden Syrup ((90g))
  • 1 tsp Vanilla Extract
  • 1 and 1/4 Cups White Chocolate ((225g))

Instruction

  • First either line a 9" baking tin with non stick paper or grease it with non stick cooking spray.
  • Crush the arrowroot biscuits and melt the butter and white chocolate together.
  • Mix the butter mixture with the crushed biscuits and press into the prepared tin in an even layer.
  • Next make the caramel filling.
  • Place the condensed milk, golden syrup and butter in a saucepan on a medium heat and allow them to melt together.
  • Once it has all come together take off the heat and add the vanilla extract.
  • Pour over the base and spread in an even layer.
  • Place in the fridge to set the caramel for at least two hours.
  • Once nearly set, melt the white chocolate and spread over the caramel.
  • Allow the white chocolate to set slightly at room temperature before slicing and then placing in the fridge to fully set.
  • I would give this at least two more hours but you could check it after one.