No Bake Chocolate and Caramel Crunch Bars

Ingredients

1 stick (4 oz) Butter
2 Tablespoons Sugar
2 Tablespoons Cocoa powder
1 teaspoon Vanilla Extract
1 1/2 cups Digestive biscuits (or graham crackers), crushed
2/3 cup Pecans or Walnuts, chopped
4 oz Dark (or semi-sweet) Chocolate

For the filling:

1 can (14 oz) Condensed Milk
2 Tablespoons, Butter
3 Tablespoons Golden syrup (Sugar Cane syrup) or light Corn Syrup
1 teaspoon Vanilla Extract

Procedure

Grease an 8x8 baking tin or dish. Melt the butter with the sugar, cocoa powder and vanilla extract in a pan over low heat. Stir well. Mix it with the biscuits and nuts until the mixture is sticky and liquid has been fully absorbed. Press the mixture, spreading it evenly, into the prepared pan or baking dish.

Place all the filling ingredients in a pan and heat until bubbles form. Gently boil for about 3 minutes without letting it burn. Stir constantly until thickened. Pour the mixture over the crumb crust and spread evenly.

Place the chocolate in a small bowl over a pan of simmering water. Stir until melted. Pour over the caramel. Make a pattern using a knife or fork. Chill in the refrigerator for at least 2-4 hours or until fully set. Serve chilled so the caramel filling doesn't melt.

For easier slicing, use a very thin knife dipped into hot water. Enjoy!