2 x 450g rolls chocolate chip cookie dough, chopped, at room temperature
180g block Caramello milk chocolate, broken into pieces
Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Press one roll of cookie dough over base of prepared pan. Scatter chocolate over top. Crumble remaining cookie dough over top of chocolate to cover.
Cook in a moderately slow oven (160C) for about 40 minutes, or until golden brown and firm to touch. Remove. Cool completely in pan.
Lift slice from pan. Cut into squares.
TIP! We used Aunty Kath’s Cookie Dough available in the refrigerator section of major supermarkets.