200g white chocolate
2 tsp Tasmanian Truffle Salt
In a medium saucepan over low heat combine the dulce de leche, panela, glucose syrup, golden syrup and butter and stir until the sugar dissolves.
Increase heat and bring to a simmer and cook for a further 5-6 minutes or until mixture begins to thicken. Remove the pan from the heat and add the chocolate in and stir until melted.
Pour into a 20 x 20cm square pan lined with baking paper and smooth down with the back of a spoon. Sprinkle with the truffle salt and refrigerate for 6 hours. Cut into squares or triangles and serve.