Melted butter for greasing
125g butter, at room temperature
1/3 cup caster sugar
1 1/4 cups plain flour
1 395g can sweetened condensed milk
2 tablespoons golden syrup
60g butter, extra
150g dark chocolate, roughly chopped
Preheat oven to 160°C. Lightly grease an 8-inch square cake pan with melted butter. Line the base and 2 opposite sides with non-stick baking paper, allowing the paper to overhang the sides.
Combine 125g butter and caster sugar in a medium bowl and beat with an electric mixer until pale and creamy. Gently the flour and continue beating until just combined. Bring the mixture together to form a ball using your hands. Turn dough onto a lightly floured surface and knead until smooth. Use the back of a metal spoon to gently press the mixture evenly into the prepared pan and smooth the surface.
Bake for 15 minutes or until lightly browned. Remove from the oven and set aside for 15 minutes to cool.
Meanwhile, make the caramel filling. Combine the sweetened condensed milk, golden syrup and 40g of the extra butter in a small non-stick saucepan. Cook over medium heat, stirring constantly, for 5-8 minutes or until the mixture thickens and is a caramel color. Remove from heat. Spoon the hot caramel over the biscuit base and smooth the surface. Set aside for 30 minutes to cool.
Prepare the chocolate topping. Place chocolate and remaining butter in a heat resistant bowl over a small saucepan of barely simmering water over low heat. Heat and stir the mixture until melted, smooth and well-incorporated, about 2 minutes. Pour the chocolate mixture evenly over the caramel filling and smooth the surface with a spatula. Place in the fridge for 10 minutes or until chocolate sets. Using a sharp knife, slice the chocolate caramel into bars. Makes 16 Chocolate Caramel Bars.