Caramel and chocolate biscuits

Directions

1. Combine the flour with half of the butter and the caramel, until a crumbly dough forms. ≈ 4 min
2. Spread this mixture evenly over a rectangular griddle and press it down firmly with a spoon. ≈ 3 min
3. Use a fork to stir several times. ≈ 3 min
4. Next, fry the dough at approximately 160 °C for about 35 minutes. ⏱ 35 min
5. The cake should turn a golden color. ≈ 3 min
6. Next, remove the packaging and allow to cool. ⏱ ≈ 20 min
7. The remaining butter, along with the caramel, are added to a pot and heated until they are completely melted. ≈ 3 min
8. Next, the milk is added, and the mixture is brought to a boil while stirring constantly. ⏱ ≈ 10 min
9. Once the mixture has reached a caramel color after 3 to 4 minutes, remove it from the heat and spread it evenly over the cooled dough. ⏱ 4 min
10. Next, allow the metal to cool in the refrigerator for at least an hour. ⏱ ≈ 2 hr
11. Gently melt the chocolate in a double boiler, then pour it over the caramel. ⏱ ≈ 7 min
12. Next, place the cake back in the refrigerator until the chocolate is completely firm. ⏱ ≈ 2 hr
13. To serve, finely chop using a sharp and smooth knife, according to the desired size. ≈ 8 min