Summary

Ingredients

For the dough:

• 175 g flour
• 125 g butter, (diced small)
• 50 g cane suar

For covering:

• 50 g butter
• 50 g cane suar
• 400 g condensed milk
• 200 g couverture, whole milk chocolate

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Instructions

1. Line a square baking pan (approx. 24 cm side length) with parchment paper.
2. For the dough, knead the flour and butter into a crumbly dough. Add the sugar and knead into a smooth dough. Pour the dough into the mold, roll out until smooth and prick evenly with a fork.
3. Bake in a preheated oven at 190 ° top heat for 20 minutes until golden brown. Allow to cool in the mold.
4. For the topping, heat the butter, sugar and condensed milk in a coated saucepan over low heat, stirring constantly. When the mixture boils, cook for 4-5 minutes until the caramel filling is light brown and thick.
5. Spread on the dough and let cool completely.
6. Now melt the couverture and pour over the caramel. Let it become solid. Cut into slices, lift out of the mold and serve.