375 ml plain flour
50 ml Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
150 g butter or margarine, room temperature

Filling
300 ml whipping cream
175 g butter or margarine
200 ml Dansukker Cane Sugar Granulated
50 ml Dansukker Light Syrup
grated zest of one orange
1 tbsp orange juice concentrate

To decorate
200 g Marabou Orange flavoured Milk Chocolate

Work the ingredients together to form a dough and press it into a lightly greased baking tray, 20 x 30 cm. Bake in the centre of the oven at 175 °C for about 20 minutes.

Wash the orange thoroughly and finely grate the zest. Combine all the ingredients for the filling in a saucepan and simmer for approx. 20 minutes. Do the ball test (drop a spoonful of caramel into a glass of cold water) to ensure that it has reached the desired consistency. Spread the caramel mixture across the bottom. Refrigerate until set.

Melt the chocolate over a bain-marie. Spread the chocolate over the caramel mixture. When the chocolate starts to set, use a fork to create a pattern in it. Store in a cool place. Cut into squares immediately before serving.