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1
Preheat the oven to 350F. Line a 13x9 jelly roll pan (or a cookie sheet with an edge) with parchment paper.
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2
Put the ingredients for the base in a bowl and combine until the mixture is crumbly-like fine breadcrumbs. Work with your hands until it is like bread dough. Put the dough in the lined pan and smooth out with a spoon. Prick with a fork. Bake for 20 minutes or until firm and light brown. Set aside.
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3
For the filling: Combine the butter, brown sugar, and condensed milk in a pan and heat gently. Stir constantly, bringing it to a boil. Reduce and simmer for 5-10 minutes while stirring constantly-or until it turns a carmel color and thickened. Remove from the heat and pour over the cookie base, spread evenly, and then set aside until it has cooled.
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4
For the topping: Melt each type of chocolate in a separate bowl in the microwave (heat for 30 seconds, stir, heat for additional 30 second increments until smooth and melted); and then set each bowl over a pan of hot water so they stay soft. Spoon lines of the semi-sweet and milk chocolate over the set caramel filling.
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5
Then-add small amounts of white chocolate by spoonfuls randomly over the lines. With a skewer drag vertically and then horizontally to make the marbled effect.
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6
EAT!
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7
One word of caution . . . I was in such a hurry to devour this treat, I didn't line the pan! SO, I couldn't cut it into lovely slices to show you. Never fear, though, I just handed out forks and we all sat around the pan and thoroughly enjoyed it-scooping and shoveling!
