A.k.a caramel slice if you’re an Antipodean. This triple-layered sugar hit has a crunchy shortbread base, a thick caramel middle and a chocolate top. It was Easter time when I made this so sunk some mini eggs into the chocolate.
Makes 25 pieces (prepared in a 23cm x 23cm tin). Prep time and cook time approx. 1.5 hours + cooling time.
FOR THE SHORTBREAD
300g plain flour
1/4 tsp salt
FOR THE CARAMEL
400g condensed milk
60ml golden syrup
1/2 tsp salt
FOR THE CHOCOLATE
250g dark chocolate
1 tbsp vegetable oil
Line a 23cm x 23cm tin with baking paper. Preheat the oven to 180°C / 160°C Fan.
To make the shortbread, put the flour, sugar and salt into a bowl and mix. Grate in the butter and rub the mixture using your finger tips or a pastry blender. Bring the dough together using your hand or a wooden spoon. Press firmly and evenly into the tin (use the back of a spoon or the flat bottom of glass) and prick all over with a fork. Bake for approx. 25 minutes, until golden brown. Remove from the oven and set aside to cool.
To make the caramel put all the ingredients into a heavy-bottomed sauce pan and heat gently until the butter melts and it comes to the boil. Make sure to stir it continuously. Boil and continue to stir for a further 10-15 minutes, it should thicken and turn a deep golden brown. Remove from the heat and pour the caramel over the cooled shortbread. Set aside to cool down to around room temperature.
Melt the chocolate with the oil in a heatproof bowl over a saucepan of simmering water, or in the microwave. Pour over the caramel and smooth with a spatula or palate knife. Leave to set completely before removing from the tin and cutting into squares with a hot knife. Dip the knife into boiling water and wipe clean after each cut, this will give the squares nice clean sides.