Base
60 g unsalted butter
35 g Dansukker Dark Muscovado Sugar
400 ml Digestive biscuits, crushed

Caramel layer
400 g sweetened condensed milk
75 g unsalted butter
60 g Dansukker Icing Sugar

Chocolate layer
200 g dark chocolate
150 ml whipping cream
30 g Dansukker Dark Muscovado Sugar
40 g unsalted butter

Topping (optional)
100 ml whipping cream
Chocolate chips

Melt the butter. Mix together the digestive crumbs, muscovado sugar and melted butter. Press the mixture into a springform tin. Put in the refrigerator to set.

Combine the condensed milk, butter and sugar in a saucepan and stir over a low heat until completely dissolved. Bring to the boil, then simmer until thickened (about 8 minutes). Allow to cool slightly, then pour the mixture onto the crust. Put in the refrigerator until the caramel has set.

Break the chocolate into pieces and mix with the cream, sugar and butter. Dissolve gently over a low heat stirring occasionally, until the mixture is smooth. Allow to cool, then pour over the caramel layer. Put in the refrigerator.

The pie can be decorated with whipped cream and chocolate chips (optional).