45g butter
1/3 cup sweetened condensed milk*
185g Jersey Caramels chopped coarsely
Grease a 20x30 cm tray & line with baking paper.
Process one packet of biscuits until fine. Pulse the second pack only until coarsely chopped.
Combine butter & condensed milk in a small saucepan. Stir over low heat until smooth.
Combine both lots of biscuits in a bowl with chopped caramels. Stir in butter mixture.
Press mixture firmly into pan & refrigerate for 30 mins.
Topping:
250g dark compound chocolate
2 tsp olive oil
Combine ingredients in small saucepan & stir on low heat until until smooth.
Spread tipping over slice. Refrigerate for 30 mins.
*I always use low fat ingredients where possible ie. skim sweetened condensed milk, light Philly cream cheese etc.
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