Make it, you won’t be sorry.
185g softened butter
80g white or castor sugar (sorry, it’s a weird amount in cups)
1 can condensed milk
2 Tbsp golden syrup
1 1/2 C icing sugar
2 Tbsp cocoa powder
1 Tbsp water
Preheat oven to 180C (160C fanbake). Line a 20cm square baking tin with baking paper, leaving it to overhand for easy removal.
Beat the butter (185g) and sugar until pale and creamy. Add flour and mix until combined. Use your hands to bring the mixture together into a smooth ball. Press the mixture into your pan.
Bake for aprox 20mins until it starts to firm. This time is great if you like a soft, buttery base. If you like your base crunchier, leave for an extra 5mins until more golden brown. Set aside to cool while you prepare the caramel.
In a pot over a medium heat, mix together butter (60g), golden syrup and condensed milk. Stir constantly until the mixture thickens and becomes caramel in colour, about 5-8mins. Spoon over cooked base and spread smooth. Set aside to cool and set.
Once cool, beat together the remaining butter (45g), icing sugar, cocoa and water until it looks smooth and fluffy. Spread over the caramel.
Refridgerate for 1-2hrs until fully cooled before slicing into squares. Keep in an airtight container.