Cookie Loaf

1. Lightly grease and line a 2lb loaf tin with greaseproof baking paper.

2. In a large bowl, cream together the butter with the sugars for 2-3 mins using a stand mixer or electric whisk.
3. Add the eggs and vanilla extract and beat again until combined.
4. In a separate bowl mix together the flour, bicarbonate of soda and sea salt.
5. Once the dry ingredients are mixed, add these into the butter and sugar mixture and mix until combined.

6. Add the chopped Caramilk and mix until evenly distributed.

7. Divide the cookie dough into 3 equal portions.
8. Press the first third of cookie dough into the base of your prepared tin, until it is flat and completely covers the base.
9. Take the next third of cookie dough and use this to make the sides of your loaf by pressing it around the edges, sealing any gaps.

10. Next, microwave the Milk Chocolate Spread on a high heat for 20-30 seconds.

11. Pour 400g of the spread into the base of the loaf.

12. Lay the Chocolate Caramel on top of the chocolate spread and then cover it with the remaining chocolate spread.

13. Pop the tin in the freezer for 1 hour to set and cover the last third of cookie dough with some cling film until ready to use.
14. Once the chocolate spread has firmed up, use the remaining cookie dough to cover the top of the loaf, pressing it right up to the edge of the tin.
15. Put the tin in the freezer for 1 more hour.
16. When almost ready to bake, preheat the oven to 190°C/170°C fan.
17. Bake the cookie loaf in the oven for 30-35 mins until golden.
18. Leave the cookie loaf to fully cool in the tin. The loaf may crack slightly around the edges as it cools.
19. Once cool, leave the loaf in the tin and put it in the fridge to chill overnight.

Caramel

1. Add the sugar and water to a saucepan and gently heat until the sugar has dissolved.
2. Simmer for 10 mins, stirring a couple of times.
3. Remove from the heat and whisk in the butter and then the cream. If adding salt, stir it in now.
4. Transfer the caramel to a container and cool.
5. Once cool, chill the caramel in the fridge to thicken.
6. Remove the cookie loaf from the tin and pour the caramel over the top.
7. Decorate with chopped chocolate and enjoy!