WHEAT-AND-GLUTEN-FREE CHOCOLATE CARAMEL SLICES
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.