I made this frequently when the DC were small. I've now been asked to make it for a party. No problem with the recipe, I have a square tin which I'll line with baking baker overlapping at the ends so I can (hopefully) remove the whole thing easily.
Just some tips please: would you use the caramel condensed milk or the ordinary? Don't think the caramel was around when I used to make these. Also whenever I made it before I always used good quality chocolate but it always looked dull when spread on the top. Any tips for the glossy tops you see on the recipes please. I always melted the choc in a bowl above a saucepan of simmering water never allowing the bowl to touch the water but it always ended up looking cloudy.
Thanks