• for the biscuit:
  • 225 g flour
  • 170 g butter
  • 85 g sugar
  • for the carmel:
  • 55 g butter
  • 55 g brown sugar
  • 1 tin condensed milk
  • 200 g milk chocolate


  • Mix together the flour and butter until breadcrumb stage and stir in the sugar.
  • Spread the mix in a baking tin 1cm deep and bake at 170°C for 20-30min (until golden).
  • Boil the butter, brown sugar and condensed milk until it thickens and pour over the cooked biscuit base and allow to cool.
  • Finely spread malted chocolate over the top.
  • Cool and slice.