Chocolate Caramel Slice

Step 1: Line a 28cm x 18cm (11in x 7 in) slab tin with aluminium foil.

Step 2: Cover the base of the tin with 12 wafers, trimming wafers where necessary to fit the base perfectly; Remove the wafers from the tin and cut the remaining 12 wafers to correspond, place wafers aside for later.

Step 3: Combine chocolate and butter in top of a double saucepan (I use the microwave, but be careful it can siege quickly) melt chocolate mix over simmering water, spread the base of tin, with half the melted chocolate.

Step 4: Arrange the wafers, over chocolate; & refrigerate whilst preparing the filling.

Step 5: Combine the condensed milk, butter and golden syrup, stir constantly over medium heat until mixture begins to stick and bubble on base of pan, continue stirring another 3 minutes; & stir in peanut butter.

Step 6: Spread the caramel mix evenly over wafers, arrange rest of wafers on top, then spread the wafers with the remaining chocolate.

Step 7: Refrigerate 30 minutes or until chocolate is set before cutting.

Step 8: Cut into squares and then triangles, with a knife. (If having trouble heat the knife a little).