16 Serves
125 Mins
Preheat your oven and line a square baking tin with parchment paper.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
51 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
43 mg / 1,250 mgPotassium
103 mg / 4,700 mgSodium
22 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
0 g / 28 gSugar
19 g / 50 gSaturated Fat
7 g / 20 gCholesterol
27 mg / 300 mgCaffeine
5 mgNet Carbs
19 gAlcohol
0 gCombine flour, brown sugar, and melted butter to form the base, then press firmly into the tin and bake until golden.
In a saucepan, melt butter with brown sugar and sweetened condensed milk, stirring constantly until thickened into a golden caramel.
Pour the caramel over the cooled base and return to the oven briefly to set, then allow to cool completely.
Melt the chocolate and spread it evenly over the cooled caramel layer, then refrigerate until firm before slicing.
38
g70
g12
g
