If you don't like caramel, I'm afraid you're not going to like anything here on my blog.
This recipe is just an adaptation of my butterscotch slice recipe, with some chocolate spread on top. I'm lazy ok, and I wanted caramel slice. It's delicious though, which is all you need to know, so try it.
For the base:
125g butter, softened
1/4 cup sugar
1 small egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
For the filling:
2 heaping tbs of golden syrup
1 can sweetened condensed milk
Sprinkle of salt
For the chocolate:
125 grams bittersweet chocolate, chopped
35 grams butter
- Preheat oven to 180°C.
- To make the base combine the butter, sugar, egg and vanilla in a food processor. Process until light and fluffy.
- Add in the flours, then process until a dough forms.
- Take 3/4 of the mixture and press into a square baking tin lined with baking paper. Flatten the rest of the dough out on a baking tray lined with paper (to be used for crumbling on top of the chocolate - optional).
- Bake for 15 minutes.
- For the filling, melt the butter in a pot, add the golden syrup and stir. Remove from heat and add condensed milk and salt, mixing until all the liquids are incorporated.
- Pour the filling over the base in the tin.
- Bake for another 15 minutes.
- Let cool.
- For the chocolate, melt chocolate in a heatproof bowl over a pot of barely simmering water (making sure water does not touch the bottom of the bowl).
- Remove from heat and stir in the butter.
- Pour chocolate over the cooled caramel filling and crumble the leftover dough over the top.
- Leave in the fridge to set for an hour before cutting into squares.