White caramel bajadera

Recipe:

• 250 g of ground plasma or some other biscuit
• 100 g ground hazelnuts (I used walnuts)
• 100 g of butter (I used half butter, half margarine)
• 200 g caramel candies (I used Pionir caramels)
• 150 ml of milk

Glaze:

• 150 g of white chocolate
• 2 teaspoons of oil

Preparation:

Combine plasma and ground walnuts in a bowl.
Combine milk, caramels and butter in a bowl. Mix on medium heat until the ingredients are completely melted. Combine the caramel mixture with the biscuit and mix well. Transfer to baking paper in a mold size 25×18. To make it easier to level the mixture, use a clean bucket, which you have previously placed under water.
Melt the white chocolate in steam, with the addition of oil.
Pour over the plasma mixture, then leave to cool.