This was fun, and very straight-forward to make. I substituted a cornflake crumb crust rather than a digestive biscuit crust (tasted a bit less sweet) I added praline for topping because I wanted the texture (and my crew loves praline) Not a lot of the caramel went on the top of the cake due to varying tolerances of too much sugar (more difficult to take the caramel off the cake than the praline), but the extra was served on the side. Generally excellent reviews.
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