250g shortbread biscuits, crushed
55g melted butter
150g dark brown soft sugar
397g can Carnation Condensed Milk
200g dark chocolate
1. Combine the crushed biscuits and the melted butter, press into the tin. Chill for 20 mins.
2. Heat the sugar and remaining butter in a non-stick pan gently, stirring, until melted. Add the Carnation condensed milk and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened. Pour the caramel over the base. Cool, then chill until set.
3. Melt the chocolate in a bowl. Pour the dark chocolate over the caramel.