Base:
150g plain flour
70g ground almonds
125g melted butter
160g caster sugar
Filling:
2 cans condensed milk
1/2 c golden syrup
125g butter
Topping:
200g dark chocolate
2 tbsp vegetable oil
pinch of salt
Preheat oven to 180 degrees. Mix base ingredients in a bowl then press into a baking paper lined 20cm x 30cm tin. Bake for 15 minutes and allow to cool.
Put filling ingredients into a pan on a low heat. Stir to melt butter and until it has combined properly, about 5 minutes. Pour into tin and bake for 20 minutes. Cool completely in fridge.
Melt chocolate with oil over a double boiler, stirring until melted. Spread the chocolate mixture over the cooled caramel mixture then refrigerate for a few hours to set.
Slice, eat but give some away or you'll get fat.
