This must be one of the scrummiest, yummiest tray bakes ever. It’s rich, it’s sticky, it’s crumbly, it’s tasty, it’s terrific. It even looks great with all the swirls and colours that you can choose. (Sorry, got a bit carried away there, but it is super.)
Makes: 20 – 24 small slices or 16 – 18 medium
Time: 30 – 40 minutes + chilling time
Difficulty: Nice and easy
Credit: Based on an original recipe by Martha Collison from her excellent book “Crave”
- 300g/10oz biscuits (digestives, hobnobs etc.)
- 125g/4.5oz butter, plus extra for greasing CARAMEL
- 125g/4.5oz soft light brown sugar
- 125g/4.5oz butter
- 1 x 397g/14oz tin of condensed milk
- 60g/2oz golden syrup TOPPING
- 210g/7oz white chocolate
- 60g/2oz white chocolate for colouring
- Sprinkles or/and a broken up flake bar or other chocolate
- 1 or 2 Food colourings EQUIPMENT
- 20 x 30cm baking tin (8″ x 12″)
- 1 or 2 piping bags
- Grease and line the tin with baking paper. (Have the two long edges higher than the tin, to aid lifting later.)
- Blitz the biscuits to the consistency of fine breadcrumbs. Transfer to a mixing bowl.
- Melt the butter then pour it onto the biscuit pieces. Mix to combine fully. Tip the mixture into the prepared tin and press down firmly. (I use a plastic dough scraper, flat. See photo below.) Put the tin in the fridge while making the caramel.
- Place the light brown sugar, butter, condensed milk and golden syrup in a large saucepan and heat gently, stirring until the butter has melted. Turn up the heat and simmer for 10 – 12 minutes, stirring all the time, until the mixture is thick and has a golden caramel colour.
- Pour the hot caramel filling over the chilled biscuit base, tipping the tray back and forth to level the mixture. Let it cool for five minutes then return it to the fridge for 12 – 15 minutes, until set.
- (Before beginning this stage you need to set out all your equipment in a logical way to avoid any wasted time once the chocolate has melted.) When the caramel has set, melt all the chocolate in a bain marie. Pour 60g into one or two small bowls (depending on how many colours you intend having). Pour the remainder onto the caramel layer and tip the tray again to spread it evenly. Working quickly, add your chosen colour or colours to the remaining chocolate and pour into one or two piping bags. Snip a very small hole in the bag and pipe random lines (circles work well too) over the white chocolate. Repeat, if using two colours. Gently drag the point of a cocktail stick over the coloured chocolate to create an attractive feathered effect.
- Before the chocolate has cooled, add any sprinkles and/or chocolate pieces.
- When set, lift out and cut into slices. (A hot knife will make this easier and neater)