Directions
Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

1. Preheat oven to 180 degrees C. Grease a 22x33cm baking tin and line with baking paper.
2. Biscuit Base: Cream together the butter and sugar in a medium bowl. Beat in egg. Stir in the flour, cocoa and baking powder. Spread evenly in prepared tin.
3. Bake in preheated oven until top is golden; 15 to 20 minutes. Let cool in the tin for 10 minutes then invert onto wire rack to cool completely.
4. Caramel Layer: In a small saucepan over medium heat combine the condensed milk, golden syrup and butter. Whisk together the sugar and and flour then stir into the condensed milk mixture.
5. Cook and stir until butter is melted and sugar is completely dissolved. Remove from heat and allow to cool slightly. Spread over cooled cake. Allow to cool completely and set; about an hour in the fridge.
6. To Serve: Ice with chocolate icing when set and cut into bars and serve.

Recipe Review:-

Following the many comments on this recipe it was reviewed with the original user's submission (made in another country) and has been corrected for errors, also the misleading photo (not of this recipe) has been removed.