Chocolate rice krispie/cornflake buns. Sounds daft I know but actually they go down very well at my work
Or make some caramel shortcake - nice thick layer of chocolate on top
1. The base
10½oz Plain flour
7½oz Butter
3½ Sugar
Cream butter and sugar, mix in flour and pull it together with your hands, add a teasp water if absolutely necessary. Line base of tin with this mix. Cook at 170° for about 25 mins until just lightly golden. Leave to cool.
2. The Caramel
You can do this in a pan on the hob but, mine invariably burns, so I use the microwave.
5oz Butter
2oz Sugar
2 Tblsp Golden syrup
1 can (about 400ml) Condensed milk
Put all the ingredients into a large bowl, boil, stirring every minute initially, then every 30 seconds as it gets darker, until it darkens to a light fudge colour (if on the hob you will need to stir continuously on a very low light).
Spread evenly over the cold shortbread and leave to cool.
3. The Topping
Most recipes use milk chocolate. I used 70% Cocoa Dark Chocolate for a contrast with the very sweet caramel.
Put a bowl over a pan of water. The water must not be touching the bowl. Break 150g of chocolate into the bowl and add about 1tsp of cooking oil. Turn on heat and melt chocolate. I stir it occasionally and when the water boils, turn the heat off. The chocolate will melt in the residual heat. Don't get it too hot or it will go 'grainy'. Spread the chocolate over the caramel and cut into portions when cool.
