Chocolate caramel slice

Yield: 1 Servings

Measure Ingredient
Shortbread Base
4 ounces Butter
2 ounces Caster sugar
6 ounces Plain flour

Cream butter with sugar. Add flour and work to a smooth dough. Press into a greased Swiss roll tin (approx 11"x7"). Bake at 350 degreesF until pale golden brown- about 20minutes.

Filling 1 small (or ½ large) tin condensed milk 4 level tsp golden syrup 4ounces butter 4ounces caster sugar Melt together the condensed milk, butter, sugar and syrup. Boil for about 5 minutes stirrring all the time, then beat for 2-3 minutes- the filling should be of a pale fawn colour as the condensed milk caramelises. Pour onto the shortbread base and leave to cool.

Topping 6 oz plain chocolate

Place the chocolate in a bowl over a pan of hot water and allow to melt over a low heat. When melted, quickly pour it over the caramel filling. Mark into portions before the chocolate sets firm.


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