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Caramel Slice Recipe

Ingredients

How to make it

  • Preheat oven to 160'C (325'F) Place cornflour, flour, caster sugar & the 225g of diced unsalted butter in a food processer and whiz it up till the mixture resemble a 'coarse meal'. Place into tray and pack it down with the back of a spoon. Prick with a fork and bake for 35 - 40 minutes or until pale golden. Then set the tin on wire rack to cool. (Leave your baked mixture in tin)
  • Place remaining butter & brown sugar in a saucepan over low heat until melted. Add condensed milk (yum) and bring slowly to the boil. Stir continuously until it turns a pale caramel colour. Takes approx 3 - 4 minutes.
  • Once that is done, pour your awesome caramel over the shortbread & level it with the back of a wooden spoon. (Pretty please for the love of snowmen, do not dip fingers in for tasting as it is extremely hot!)
  • Chill in the fridge for about an hour or until it has set. Melt your chocolate and spread it over the caramel, chill it in fridge again to set the chocolate.
  • When you cut the slice, use an unserrated knife. ;)

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The Cook

Nerfxi Candy Mountain, Australia

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