Salted chocolate & caramel tray bake

Makes 15

350g unsalted butter, softened, plus extra for greasing 300g soft brown sugar

3 eggs

50ml milk

100g dark chocolate, broken into pieces, plus extra for grating

200g plain flour

50g cocoa powder

1 tbsp sea salt flakes, plus extra for sprinkling

2 tbsp cold water

2 tbsp double cream

300g icing sugar white chocolate, for grating

25 x 30cm baking tray baking paper

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the baking tray with baking paper. In a food processor, mix together 200g of butter and 200g of soft brown sugar until creamy. Mix in the eggs individually, then stir in the milk.

Place the dark chocolate pieces in a microwaveable dish and microwave for 1 min until the chocolate can be stirred smooth. Stir the melted chocolate into the egg mixture. Sift in the plain flour and cocoa powder, and add half the salt, then stir until completely combined. Transfer to the prepared tray and bake for 15-20 mins until firm. Allow to cool completely in the tin.

Place the remaining sugar in a large saucepan and add the cold water. Cook on a low heat for 2 mins until the sugar dissolves. Bring to the boil, then keep on a rolling boil, stirring continuously, for 2-3 mins until thick. Off the heat, stir in the cream and the remaining salt. Allow to cool to room temperature.

In a mixing bowl, whisk together the remaining butter with the icing sugar, then whisk in the cooled caramel. Spread the caramel icing across the tray bake. Grate dark and white chocolate over the top, sprinkle over the salt flakes, cut into pieces and serve.