Caramel Slice

1 1/2 cups flour
1 tsp baking powder
1/2 cup brown sugar
125 g unsalted butter, melted
1 can Sweetened Condensed Milk, 395g
2 tbsp golden syrup
1 tbsp unsalted butter
150 g Cooking Chocolate, broken into pieces
50 g unsalted butter



1. Preheat the oven to 180°C. Grease and line a 17cm x 30cm sponge roll pan with baking paper.

2. Combine the flour, baking powder and brown sugar in a medium-sized bowl. Stir in the melted butter. Press the mixture into the prepared pan.

3. Bake for 10-12 minutes.


1. Combine the Sweetened Condensed Milk, golden syrup and butter in a small saucepan. Cook over a low heat, stirring constantly, until boiling. Continue to cook for 5 minutes, while stirring constantly.

2. Spread the filling mixture over the base, then return to the oven for a further 10 minutes. Place in the pan on a wire rack to cool.


1. Place the Cooking Chocolate and butter in a bowl. Bring a small quantity of water to the boil in a saucepan, remove from the heat and place the bowl firmly on top. Stir until the chocolate and butter melt. Spread the icing over the cooled filling.

2. Chill until the chocolate is set, then cut into bars or squares using a warm knife. Store in an airtight container in the refrigerator.

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