200g condensed milk
100g dark brown sugar
1 1/2 tablespoons liquid glucose
100g white chocolate chips
500g milk chocolate, melted in microwave
1 1/2 cups Rice Bubbles
To make caramel sauce: In a medium frypan over a low to medium heat, add condensed milk, dark brown sugar, glucose and butter and gently simmer for 5-6 minutes.
Add white chocolate chips and heat until chocolate has melted, then set caramel aside.
In a separate bowl, mix melted milk chocolate and rice bubbles until combined.
In a greased and lined 20cm by 20cm brownie tray, spoon in half the chocolate and rice bubble mixture - smoothing out with a spatula to create an even layer.
Then add caramel on top, smoothing out with spatula to create another even layer.
Top with remaining chocolate and rice bubble mixture and smooth out with spatula to create the final even layer.
Refrigerate for 3 hours. Remove from tray and slice into 16 squares.