Salted Caramel Truffles

Chocolate Crumble:
190gm butter (softened)
125gm Chelsea White Sugar
1 1/2 cups plain flour
1 tsp baking powder
1 tbs cocoa
1/4 tsp vanilla essence
Caramel Filling:
1 tin condensed milk
2 tbs Chelsea Golden Syrup
60gm butter
1/4 cup Chelsea Caster Sugar
Preheat oven to 160c.
Cream butter & sugar then add the dry ingredients.
Divide mixture in half then put one half into the bottom of the tin and press down hard until firm.
Pour the filling over it then crumble the other half of the mixture.
Bake for 30 mins.
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