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.
The recipe was made by