Ingredients

• 400g water 
• 100g sugar
• 100g Isomalt 
• 60g Emulbinder 
• 100g Polydextrose 
• 200g caramel chocolate

Preparation

1. Mix water, sugar, Isomalt, Emulbinder and Polydextrose in the thermomix for 30 minutes at 80°C.
2. Leave to cool for 5 minutes.
   
3. Mix in the chocolate.
   
4. Leave to set overnight in the refrigerator.
   
5. Spread thinly and bake for 25 minutes at 140°C.