Ingredients
Base
- 115g (4oz) Stork packet
- 55g (2oz) caster sugar
- 175g (6oz) self-raising flour, sieved
Filling
- 400g can full cream sweetened condensed milk
- 115g (4oz) Stork packet
- 115g (4oz) caster sugar
- 2 tablespoons golden syrup
- 150g (5oz) hazelnuts
Topping
- 200g (7oz) plain chocolate
Method
- Start by preheating your oven to 180°C, 350°F or gas mark 4.
- Then put the Stork and flour into a large mixing bowl, and rub into a fine bread crumby mix and stir in sugar.
- Spoon the mixture into a greased 7 x 11 inch (18 x 28cm) tin and press it down over the base of the tin.
- Bake for 15 â 20 minutes.
- For the filling: Pop all the ingredients, except the hazelnuts and chocolate, into a saucepan and simmer for 8-10 minutes, stirring continuously.
- Spread the filling over the cooked base and leave to cool.
- Lightly press the hazelnuts into the filling.
- Break the chocolate into a bowl and melt it slowly over a pan of hot water (or in the microwave on medium power) and quickly pour it over the caramel and nuts.
- Mark out the portions before the chocolate sets, and leave to cool completely.
- Cut, serve, and enjoy.
Recipe from Stork.com
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