Unbaked caramel and ginger slice
( MAKES 20 )
Decadent. Naked ginger is cooked in syrup and sold dried in a cellophane packet but it has not been crystallised
For the base
For the filling
For the topping
- Lightly grease and line a deep, 18cm square cake pan with baking paper.
- Crush the chocolate chip biscuits finely and combine with the butter. Press into the base of the lined cake pan. Chill, until firm.
- Place the sweetened condensed milk, butter and brown sugar in a large microwave jug. Microwave for 2-4 minutes, stirring once or twice, until the mixture is golden and thickened. Pour over the base. Top with the ginger then chill.
- Place the chocolate and cream in a microwave jug. Microwave for 2-3 minutes until the chocolate has started to melt. Stir until smooth. Pour over the caramel layer. Chill. The top can be roughened with a fork, if preferred. Cut into squares or bars.