1
: Crust: Line an 8-inch / 20 cm square baking dish with parchment paper, overlapping two sides for easy removal from pan. Combine crumbs and butter; press into bottom of pan. Bake for 8 minutes. Remove from oven, and cool on wire rack.
2
:
Caramel Nut Layer:
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If using sweetened condensed milk: Combine butter, brown sugar and sweetened condensed milk in top of double boiler. Place over simmering water and cook, stirring occasionally, for 1 - 1 1/2 hours or until thick and creamy. Cool at room temperature. Stir in nuts. Spread evenly over crust; or
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If using caramel flavoured sauce: Pour sauce in a small heavy bottomed saucepan, then over medium heat, slowly bring sauce to a boil, about 5 minutes. Stir constantly and cook for an additional 5 minutes. Do not use butter and brown sugar.
3
: Chocolate Layer: Melt chocolate with shortening in microwave proof bowl, stirring every 30 seconds just until melted and runny. Alternatively, melt in double boiler over simmering water. Pour evenly over nuts. Refrigerate until very firm, about 2 – 3 hours. Cut into squares.
4
: * For this recipe, use butter and brown sugar only if using Eagle Brand Regular or Low Fat Sweetened Condensed Milk.