Ingredients:

1 cup softened butter, room temperature

1 cup sugar

1 large egg

2 cups flour

¾ cup of cocoa powder

a pinch of salt

1 cup butter

1 cup brown sugar

½ tin sweetened condensed milk

5 ml vanilla essence

1 x 150 gr milk chocolate slab

Directions:

1. First off, make the cookie dough by combining the butter, sugar and egg – whisking until light and fluffy. Sift the flour, cocoa powder and salt. Mix until you have a manageable dough, cling wrap and refrigerate for 15 minutes.

2. Preheat the oven to 180 degrees Celsius. Prepare a baking tin of 16 x 26 cm and push the cookie dough into the bottom of the tin. Bake for 12 min. Leave to cool.

3. Combine the butter, brown sugar and condensed milk in a saucepan and bring to a boil, whisking thoroughly until you have a brown caramel. Remove from heat, add the vanilla essence, whisk it through and gently cover the cookie base with fudge. Refrigerate for at least 30 min, until set.

4. Melt the chocolate over a double boiler and cover the fudge with the melted chocolate. Put the tin back to the fridge until the chocolate is set. Slice and enjoy. Makes about 22 bars.

Bon Appetit!