Base:
75 g butter or margarine
50 g Siúcra/McKinney's Icing Sugar

Caramel Filling:
200 g crushed chocolate cakes, e.g. cookies
400 ml sweetened, condensed milk*
75 g butter or margarine
50 g Siúcra/McKinney's Granulated Sugar

Chocolate filling:
200 g dark chocolate, chopped
150 ml whipping cream
2 tbsp Siúcra/McKinney's Granulated Sugar
40 g butter

Decoration:
150 ml whipping cream
Chocolate chips

Base: Melt the fat and Siúcra/McKinney's Icing Sugar in a saucepan. Mix in the crushed cakes. Press the mixture into a springform tin. Refrigerate.

Caramel filling: Mix together the milk, margarine and Siúcra/McKinney's Granulated Sugar and boil until thick, about 6 minutes. Allow the cream to cool slightly, then pour into the base. Refrigerate.

Chocolate filling: Combine the dark chocolate, whipping cream, Siúcra/McKinney's Granulated Sugar and butter in a saucepan and melt over a low heat. Allow to cool slightly then pour the mixture into the base. Refrigerate until ready to serve.

Decoration: Before serving, decorate the caramel and chocolate tart with the whipped cream and chocolate chips.

* Condensed milk: Boil together 1 litre milk and 150g Siúcra/McKinney Brown Sugar in a low, broad-bottomed saucepan (preferably Teflon) until about 400 ml remains. Takes about 30 minutes. The milk becomes light brown, thick and possibly crumbly.