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Com­bine all the in­gre­di­ents to­gether in a bowl. The mix­ture will be very crumbly. Press into a 37x26x2cm lined bak­ing tin, mak­ing sure the edges are packed. Bake at 180° for about 12 min­utes un­til golden brown. Place all the in­gre­di­ents, ex­cept the cho­co­late, in a saucepan and cook over a medium heat un­til the mix­ture is golden, stir­ring con­stantly. This takes five to 10 min­utes. Pour mix­ture over the cooked pas­try base and bake at 180° for 10 min­utes. The mix­ture will look like caramel and bub­ble when you take it out of the oven. Leave it to cool. Melt the cho­co­late in a dou­ble boiler. Spread half over the caramel, al­low to cool slightly and then top with the re­main­ing cho­co­late. Leave to set, then cut into squares.



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