Ingredients:
450 g jar caramel toffee sauce, warmed to pouring consistency
200 g plain chocolate, melted
100 g dried ready-to-eat apples, finely sliced
Ingredients For The Biscuit Base:
110 g butter, softened, plus extra for greasing
175 g plain flour
40 g caster sugar
10 g cornflour
[Source: channel4]
How To Make:
1. Preheat oven to 180C degrees.
2. Grease and line the deep baking tin.
3. Make biscuit base: mix cream butter and sugar, beat until fluffy. Combine flour and cornstarch, sifted and then mix in the butter mixture. With menggunkana hand, make a dough. Then place it in cans, flatten, and bake for 20 minutes or until golden. Positioned and chill.
4. Spread apples over dough base, pour the caramel sauce on top. Chill in refrigerator for 1 hour.
5. Pour melted chocolate, evenly over caramels and apples, Set aside to harden.
6. Remove from tin, cut into pieces and serve.
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