Marbled Caramel Chocolate Slice

Preheat the oven to 350F. Line a 13×9 jelly roll pan (or a cookie sheet with an edge) with parchment paper.

Put the ingredients for the base in a bowl and combine until the mixture is crumbly—like fine breadcrumbs. Work with your hands until it is like bread dough. Put the dough in the lined pan and smooth out with a spoon. Prick with a fork. Bake for 20 minutes or until firm and light brown. Set aside.

For the filling: Combine the butter, brown sugar, and condensed milk in a pan and heat gently. Stir constantly, bringing it to a boil. Reduce and simmer for 5-10 minutes while stirring constantly—or until it turns a carmel color and thickened. Remove from the heat and pour over the cookie base, spread evenly, and then set aside until it has cooled.

For the topping: Melt each type of chocolate in a separate bowl in the microwave (heat for 30 seconds, stir, heat for additional 30 second increments until smooth and melted); and then set each bowl over a pan of hot water so they stay soft. Spoon lines of the semi-sweet and milk chocolate over the set caramel filling.

Then—add small amounts of white chocolate by spoonfuls randomly over the lines. With a skewer drag vertically and then horizontally to make the marbled effect.

EAT!

One word of caution . . . I was in such a hurry to devour this treat, I didn’t line the pan! SO, I couldn’t cut it into lovely slices to show you. Never fear, though, I just handed out forks and we all sat around the pan and thoroughly enjoyed it—scooping and shoveling!