Ingredients
200g condensed milk
100g dark brown sugar
1 1/2 tablespoons liquid glucose
60g butter
100g white chocolate chips
500g milk chocolate, melted in microwave
1 1/2 cups Rice Bubbles
Method
-
To make caramel sauce: In a medium frypan over a low to medium heat, add condensed milk, dark brown sugar, glucose and butter and gently simmer for 5-6 minutes.
-
Add white chocolate chips and heat until chocolate has melted, then set caramel aside.
-
In a separate bowl, mix melted milk chocolate and rice bubbles until combined.
-
In a greased and lined 20cm by 20cm brownie tray, spoon in half the chocolate and rice bubble mixture - smoothing out with a spatula to create an even layer.
-
Then add caramel on top, smoothing out with spatula to create another even layer.
-
Top with remaining chocolate and rice bubble mixture and smooth out with spatula to create the final even layer.
-
Refrigerate for 3 hours. Remove from tray and slice into 16 squares.