Method

1. Preheat the oven to 150°C fan forced. Line a 22cm x 22cm square cake tin with baking paper.
2. Place cookie dough in prepared tin and press to create an even base. Bake for 8-12 minutes until just golden. Remove from the oven and set aside to cool.
3. To make the caramel filling, place butter, brown sugar, and golden syrup in a medium saucepan over medium heat and bring to a boil. Remove from the heat and stir through the condensed milk, then add the sea salt. Pour caramel over the cooled cookie base, then bake for a further 18 minutes or until starting to set. Set aside to cool.
4. Meanwhile, make the chocolate top. Place chocolate in a microwave-safe bowl. Microwave on high in 30 second bursts, stirring, until melted and smooth. Stir through the olive oil, then pour the melted chocolate mixture over the caramel and spread evenly. Place in the fridge to set completely, then cut into pieces to serve.

Cookie Tips

• Make sure the cookie base is cooled and levelled
• Add Salted Peanuts to the caramel for more texture
• Mix up the cookie dough, to raspberry donut with a white chocolate top