Caramel Choc Almond Slice

Even from the photo you can see that this layered brownie-like slice is seriously moist and dense.  The bottom layer is made of a rather simple chocolate base and then it is topped with a caramel nutty sauce.  The result is one very addictive slice..

Ingredients for Chocolate Base
250g plain chocolate biscuits
1 tbsp drinking chocolate
1 1/2 cup almonds or pecans
110g unsalted butter, melted

Ingredients for Caramel Topping
1/2 cup lightly packed soft brown sugar
60g unsalted butter
400g tin sweetened condensed milk

Method
Preheat oven to 180 degres and lightly grease and line a 28 x 1cm shallow baking tin.  Finely crush biscuits, drinking chocolate and third of the nuts in a food processor.  Transfer to a bowl and add melted butter.  Mix well and press firmly into prepared tin.  Press rest of nuts gently over the top of this base.  To make caramel topping, place brown sugar and butter in a saucepan over low heat.  Stir until butter melts and sugar clumps dissolve.  Add condensed milk and cook, stirring, until thicker and combined.  (Do not allow to burn or curdle or taste will be terrible! This happens very quickly so keep an eye on it!) Pour over biscuit base.  Bake for 25 - 30 minutes or until caramel is firm and golden - edges will bubble and darken.  Cool, then refridgerate for at least 3 hrs.  Cut into squares once cooled.  Dust with drinking chocolate before serving, if desired.