Caramel slice

Caramel slice

Millionaire’s shortbread

From
Tea and Cake
Makes
12

Ingredients

Quantity Ingredient
90g soft butter
90g raw sugar
1 egg
60g self-raising flour
60g desiccated coconut
395ml can condensed milk
125g butter, additional
125g caster sugar, additional
150g dark chocolate, chopped

Method

  1. Preheat oven to 180°C.
  2. Cream butter and sugar until light and fluffy. Add egg, beat well. Add flour and coconut and stir to combine. Spread mixture in lined shallow tin. Bake in heated oven for 15–20 minutes, or until just cooked.
  3. Place condensed milk, butter and additional sugar in a small saucepan. Place over a medium heat and bring to the boil, stirring often to prevent condensed milk catching and burning. When sugar is dissolved and mixture has just started to boil, pour it over the cooked pastry base. Return to oven and cook for a further 10–15 minutes, or until caramel has turned golden brown. Set aside to cool.
  4. When caramel is set, melt chocolate and coat caramel. Top evenly, leave to set, then cut into squares.
Tags:
Tea and Cake
sweets
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