1½ cups plain flour or 210 g, sifted 1 tablespoon cocoa powder 2/3 cup butter or 130 g, softened ¼ cup brown sugar or 50 g 1 egg yolk
For the topping:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g ¼ cup butter or 50 g ¼ cup brown sugar or 50 g ½ cup toasted almonds or 75 g, chopped
Combine flour and cocoa powder in a bowl and rub in the butter with the fingers to breadcrumbs, add the sugar and the egg yolk and mix to form firm dough.
Press the dough into a greased 28cm x 23cm rectangular cake tin lined with a baking paper, and bake in 190ºC preheated oven for 15 minutes. Leave the dough to cool in the tin.
Place NESTLÉ® Sweetened Condensed Milk , butter and brown sugar in a non-stick saucepan, cook and keep stirring over low heat for 5-6 minutes or until the caramel is pale golden and thick. Fold with the toasted almonds.
Pour and spread the caramel over the dough in the tin then leave to cool completely.
Cooking tips : Add few drops of water to the dough base if it's firm and difficult to spread in the tray. Serving tips : Garnish the top with melted dark and white chocolate and sprinkle with ground pistachio then place it in the fridge for 3 hours before slicing.