Ingredients
- 150g unsalted butter
- 200g white chocolate, chopped
- 397g Carnation Caramel
- Pinch of sea salt
- 200g Silver Spoon light brown soft sugar
- 3 eggs
- 300g plain flour
Method
Step 1
Preheat your oven to 180°C (160°C fan).Step 2
In a pan, melt the butter, both sugars, 100g of caramel, and half of the white chocolate over low heat. Allow the mixture to cool. Mix the remaining caramel with a pinch of sea salt until smooth.Step 3
Mix the remaining caramel with a pinch of sea salt until smooth.Step 4
Beat the eggs into the cooled butter mixture one at a time. Fold in the sifted flour until smooth, then stir in the remaining white chocolate chunks.Step 5
Pour half of the batter into a 20cm (8in) cake tin, lined with baking paper. Drizzle with half of the salted caramel. Add the remaining batter, then drizzle with the rest of the caramel. Swirl with a skewer to create a marbled effect.Step 6
Bake for 60-75 minutes, or until the top is crusty and the center slightly wobbles. Cool completely in the tin, then cut into 20 squares.