Recipe: Caramel Slice
Ingredients: For the shortbread base
220g plain flour
165g butter
90g caster sugar
For the caramel filling
1 can Islandsun condensed milk
125g butter
2 tablespoons golden syrup
375g dark chocolate
Preparation method
1. Place the flour, butter and sugar in a food processor and process until mixture looks like breadcrumbs.
2. Press into a 20cmx20cm tin.
3. Bake at 190 degrees C for 15-20 minutes or until golden brown. Allow to cool.
4. Put the condensed milk, butter and golden syrup into a medium sized saucepan and bring to the boil. Reduce heat and simmer for 5 minutes. Pour mixture onto cooled base and refrigerate 3-4 hours.
5. Melt dark chocolate in a large bowl that sits over a saucepan filled with simmering water or in the microwave, checking and stirring ever 30 seconds. When melted evenly, spread over caramel and cool in the fridge. When chocolate is just beginning to set, cut into bars.
