Ingredients
For the base:
2 1/2 cups (300g) chocolate sandwich biscuits, crushed (I used Bourbon creams and blitz them in a food processor)
1 stick (113g) unsalted butter
For the caramel layer:
3/4 of a 14oz/397g tin of Carnation caramel
1/2 tsp salt
For the ganache:
1 1/4 cups (300ml) double/heavy cream
1/2 tsp vanilla extract
3.5 oz (100g) good quality dark chocolate
7 oz (200g) good quality milk chocolate
2 tbsp golden syrup
Sea salt flakes for garnish
Instructions