Caramel Slice
Ingredients
Shortbread base
-
½
cup
unsalted butter
-
¼
cup
sugar
-
1⅓
cups
all-purpose flour, sifted
-
¼
teaspoon
salt
Caramel filling
-
⅔
cup
condensed milk
-
½
cup
butter
-
⅔
cup
sugar
-
2
tablespoons
golden syrup or light corn syrup
-
1
teaspoon
vanilla extract
Chocolate topping
-
7
ounces
milk chocolate, chopped
-
1
teaspoon
coconut oil
Instructions
- Preheat the oven to 180C/350F and grease an 8x8-inch square pan.
- In a large bowl, beat together the butter and sugar until fluffy. Sift in the flour and salt and mix to combine.
- Transfer the dough to the pan and press until smooth, then prick with a fork. Bake for 15 minutes or until golden, then let it cool completely.
- In a saucepan, combine the condensed milk, butter, sugar, golden syrup, and vanilla extract over low heat. Stir until boiling, then continue stirring until it reaches 225F. Remove from heat and stir for another 2-3 minutes.
- Pour the caramel over the cooled shortbread base and let it cool completely.
- Melt the chocolate and coconut oil in the microwave, then pour over the caramel layer and spread evenly. Let it cool to room temperature before slicing.
Nutrition Facts (estimated)
Servings
16 servings
Calories
236
Total fat
13g
Total carbohydrates
29g
Total protein
2g
Sodium
144mg
Cholesterol
0mg
You might also like