Wednesday, March 3, 2010

Caramel Chocolate Slices

These are an old favourite with everyone! A shortbread biscuit, with a smooth caramel layer topped with milk chocolate ... so good on it's own or with a cup of tea! I find it so hard baking sometimes cuz I actually want to eat everything :) I kinda feel a bit sick now cuz I ate so much icing in the process... mmm

Biscuit Layer: 115g butter, 175g plain flour, 55g golden caster sugar
Caramel Layer: 175g butter, 115g golden caster sugar, 3tbsp golden syrup, 400g can condensed milk
Chocolate Layer: 300g Milk or Plain Chocolate melted over a bain marie

Preheat the oven to 180C and grease a 9inch square shallow baking tin

Biscuit: Place the butter, plain flour and caster sugar in a food processor and process until it binds together. Press into the prepped tin and smooth out to the edges. Bake for 20-25mins until golden

Caramel: Put the butter, sugar, condensed milk and golden syrup into a pot and heat gently until the sugar dissolves. This burns REALLY easily so keep on a low heat and stir constantly. Bring to the boil and simmer for 6-8mins until the mixture becomes thick. Pour over the cooked biscuit layer and chill in the fridge until firm.

Chocolate: Bring a pot with some water to the boil and let it simmer.Place the chocolate in a heatproof bowl over the pot of simmering water, stirring the chocolate all the time. When melted pour over the cooled caramel and spread out. Leave to set. Cut with a very sharp knife into triangles or squares.. Whatever tickles your fancy!


  1. Amazingly sumptuous, topped with Cadburys milk chocolate. Absolutely hip shakingly fattening but worth it.

  2. totally worth it! normally id try justify the calorie content, as in with the carrot cake "sure oh there's vegetables in it!!" , but with these caramel squares I really cant, chocolate butter condensed milk sugar ... yummmo!

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