Recipe may contain gluten, peanuts, tree nuts, milk and sesame.
These moreish crispy bites, starring our favourite Caramilk and sweetened condensed milk, are made with Jatz crackers which gives them a lovely salty-sweet element. Go on, treat yourself.
225g pkt plain savoury crackers (we used Jatz Original Crackers)
85g butter, melted
1 tbsp golden syrup
1/2 tsp cooking salt
395g can sweetened condensed milk
2 tbsp golden syrup
60g butter, melted
180g block Caramilk chocolate, chopped
1 1/2 tsp vegetable oil
5 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Grease a 3cm-deep, 20 x 30cm slice pan. Line base and sides with baking paper, extending paper 3cm over long sides.
Step 2Break the crackers(225g pkt plain savoury crackers (we used Jatz Original Crackers)) into a food processor. Process until fine crumbs form. Transfer to a bowl. Add butter (85g butter, melted), golden syrup (1 tbsp golden syrup) and salt (1/2 tsp cooking salt). Stir to combine. Evenly press the mixture over the base of the prepared pan. Place in the fridge until required.
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Step 3To make the filling, combine the condensed milk (395g can sweetened condensed milk), golden syrup (2 tbsp golden syrup) and butter (60g butter, melted) in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over base. Bake for 12 minutes or until firm. Cool completely. Place in the fridge for 4 hours or until set.
Step 4To make the topping, place the Caramilk and oil (1 1/2 tsp vegetable oil) in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until smooth. Pour the chocolate (180g block Caramilk chocolate, chopped) mixture over the filling and smooth the surface. Place in the fridge for 30 minutes or until the chocolate mixture is set.
Step 5Use a warmed knife to cut the slice into squares, to serve.