Marbled Caramel Chocolate Slice

brought by Erin Orton

Base:                                         

2 1/4 cups flour

1/2 cup sugar

3/4 cup butter, softened

Filling:

7 T butter, diced

scant 1/2 cup light brown sugar

2 14 oz. cans sweetened condensed milk

Topping:

3 1/2 oz. semisweet chocolate

3 1/2 oz. milk chocolate

2 oz. white chocolate

Preheat oven to 350 degrees. Line and lightly grease a 13x9 inch jelly roll pan or cookie sheet.  Put the flour and sugar in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Work with your hand until the mixture forms a dough.

  Put the dough into the pan and press it out with your hand to cover the base.  Then use the back of a spoon to smooth it evenly into the pan.  Prick all over with a fork and bake for about 20 minutes or until firm and very light brown.  Set aside and leave in pan to cool.

   For filling, put the butter, brown sugar and condensed milk into a pan and heat gently, stirring, until the sugar has dissolved.  Stirring constantly, bring to a boil.  Reduce heat and simmer the mixture very gently, stirring constantly for about 5-10 minutes, or until it has thickened and turned a caramel color.  Take care that the mixture does not burn on the base of the pan, as this will spoil the flavor.  Remove from heat.

  Pour the filling mixture over the cookie base, spread evenly and leave until cold.

  Melt each type of chocolate separately.  Spoon lines of semisweet and milk chocolate over the set caramel filling.  Add small spoonfuls of white chocolate.  Use a skewer to forma a marbled effect on the topping.