Preheat oven to 180℃. Line 26 x 17 cm slice tray with baking paper.
Mix all base ingredients in bowl or Thermomix (15 seconds/speed 4)
Press base ingredients into prepared tray. Bake 10-12 minutes or until lightly golden.
Add butter, fibre syrup and cream in a large pyrex bowl. Microwave on high for 4 minutes. Stir and return to microwave and cook for 2-3 minutes.
Pour caramel over base and return tray to oven. Bake 6-8 minutes until caramel is bubbling and golden.
Remove from oven. While caramel is still hot place chocolate pieces directly onto the top. Leave a minute or 2 and then gently spread with a palette knife or the back of a spoon. A quick jiggle or tap of the tray should smooth the chocolate to a glassy shine.
Leave to cool then gently score with the tip of a knife to desired size slices.
This slice is suitable for freezing. Cut into portions and store in airtight container.
Store in fridge in airtight container up to 2 weeks.
Great with nuts scattered throughout the caramel.
In Australia we have no suitable substitution for Surkin Gold fiber syrup in this recipe.