Ingredients:
125g unsalted butter, at room temperature

125g soft light brown sugar

397g tin condensed milk

2 tsp vanilla extract

400g plain flour, heated and cooled

½ tsp sea salt

200g chocolate chips of choice

Topping:

150g milk chocolate

150g dark chocolate

150g double cream

Method:

• Line a 23cm (9in) square tin with parchment paper.
• In a bowl, mix the butter and sugar together to combine. Add the condensed milk and vanilla extract and mix again. Add the heated and cooled flour, sea salt and chocolate chips and mix again.
• Press this cookie dough into the bottom of the lined tin, evenly.
• For the topping: Add the milk and dark chocolates and double cream to a heatproof bowl. Heat in the microwave on low, in 30-second bursts, stirring well each time, until smooth.
• Pour this over the cookie dough, then set the bars in the fridge for at least 4 hours, but preferably overnight. Slice and enjoy.

NOTE:

• It is always recommended to heat-treat the flour on a baking tray in the oven at 200º
• You can use any chocolate chips you fancy in the cookie dough.

Extracted from Jane’s Patisserie: Everyday Favourites (Ebury Press)