Ingredients
180g butter
90g Chelsea White Sugar
½ tsp vanilla
300g flour
1 tsp baking powder
1/2 cup chocolate chips
Caramel:
1 x 400g tin condensed milk
100g butter
2 tbsp Chelsea Golden Syrup
Method
Cream butter and sugar, then stir in vanilla.
Stir in the flour and baking powder until combined.
Press 2/3 of the mixture evenly into a baking paper lined 23cm square tin. Pour over the caramel.
Mix the remaining base mixture with the chocolate chips and crumble over the caramel.
Bake at 180 degrees Celsius for 20-25 minutes.
Caramel:
Combine all ingredients in a small pot and heat, stirring until melted together and thickened.