date:Nov 29, 2013
, swirling pan gently once sugar starts to melt, over medium heat for 5 minutes or until a golden caramel forms. Chop 100g butter and add to pan with cream. Once mixture is bubbling, stir for 1 minute or until smooth. Transfer half the caramel to 1 chilled metal bowl, then return to freezer for 10 minutes to cool. Reserve remaining caramel to serve.
2. Meanwhile, preheat oven to 170C fan-forced. Break biscuits in half and chocolate into squares. Process with remaining 40g butter in a food proce