Preheat oven to 350F. Pack into 9x9' pan or mini-muffin tin.
Bottom layer:
1/2 c margarine
1/4 c sugar
1 1/4 c flour (change to nuts to make gluten free)
Crumble three ingredients well and pack into ungreased pan. Use pampered chef tool for the muffins.
Bake for 20 minutes.
Second layer:
1/2 c margarine
1/2 c packed brown sugar
2 T corn syrup
1/2 c sweetened condensed milk (half a can so can double the batch)
Combine in saucepan. Bring to boil, and boil for 5 minutes. Remove from heat. Beat and pour over bottom layer.
Let cool.
Third Layer:
270 g semi-sweet chocolate chips
Melt in increments in microwave, stirring frequently after 22 seconds then every 11. Pour over second layer (that has set). Chill. Cut.
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| Rough - serves 36 and tastes great! |
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| Mini muffin - much neater and sophisticated. Makes 30. |
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