Crunchie bar and salted caramel brownies recipe | Sainsbury`s Magazine

Ingredients

• 1 x 260g jar of Taste the Difference salted caramel sauce
• 150g unsalted butter, plus extra for greasing
• 200g golden caster sugar
• 100g golden syrup
• 250g dark chocolate, 72% cocoa solids, roughly chopped
• 4 medium eggs, beaten
• 1 tsp vanilla extract
• 100g plain flour
• 4 x 32g Crunchie bars, cut into large shards