Ingredients
125 grams (5/8 cup) of butter
50 grams (1/4 cup) of sugar
175 sifted flour
1 tin of sweetened condensed milk (Friese Vlag)
100 grams (1/2 cup) walnuts
200 grams (1 cup) milk chocolate or dark chocolate
Pinch of salt
Preparation
Place the can of condensed milk in a tall saucepan and pour in enough water to cover the can completely
Bring to the boil
Then lower the heat and simmer for 3 hours
Check regularly to see if there is enough water in the pan because the can must remain under water
After three hours, remove the can from the water and allow to cool completely
Preheat the oven to 180 degrees
Put the butter, sugar and flour in a large bowl and mix with your fingertips to form a crumbly dough
Line a 20×30 or 25x25cm baking dish or ovenproof bowl with baking paper
Spoon the dough into the mold and press down firmly with your hands to form a nice compact base
Put in the oven for 15 minutes
Remove from oven and let cool
Spread the caramel over the bottom and crumble the walnuts over it
Sprinkle with a pinch of salt
Put in the fridge for 30 minutes
Melt the chocolate water bath.
Pour the chocolate over the biscuit/caramel and smooth out with a knife
Place in the fridge for another 30 minutes to set
Then slice the cake into small squares
Place a bowl over a pan of boiling water.
Make sure the bowl does not touch the water
Melt the chocolate in the bowl, stirring constantly