Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Mosgiel New World Cafe caramel square
Base
375g melted butter
560g malt biscuit crumbs
Caramel
1½ tins of condensed milk
225g brown sugar
225g butter
Topping
1 packet milk chocolate melts
1 tbsp oil
Method
Base
Melt butter, add crumbs, combine well and press firmly into tin.
Caramel
Bring the ingredients to the boil and then pour over crumb base.
Bake at 180degC for 10 minutes, turn tin and bake for a further 10 minutes.
Remove from oven and allow to cool.
Topping
Melt the two ingredients together and spread over caramel.
Cut before icing sets.
Requested by Yvette Coutts, Mosgiel.
Provided by Mosgiel New World cafe.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
