Chewy caramel cobbers

Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, allowing a 5cm overhang on all sides. Spray paper with oil.

Combine cream, sugar, glucose syrup and golden syrup in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Cook, without stirring, for 15 to 20 minutes or until golden (a candy thermometer inserted should read 125°C). Remove from heat. Stir in butter and vanilla. Pour mixture into prepared pan. Stand at room temperature for 15 minutes or until semi-set. Lightly spray a small knife with oil. Score 7 rows into semi-set caramel. Set aside for 2 to 3 hours or until caramel is set.

Line a baking tray with baking paper. Lightly spray a chopping board and large knife with oil. Remove caramel from pan. Discard paper. Using scored lines as a guide, cut into 7 rows. Cut each row into eight 2.5cm pieces. Place pieces on prepared tray.

Spoon chocolate into a snap-lock bag. Snip off 1 corner. Drizzle chocolate over caramels. Set aside for 15 minutes or until chocolate sets. Serve.