This is a version of a recipe given to me in middle school by a friend (I still have the original, very well-loved looking version in 11-year-old handwriting). It’s been tried and tested to death by me over the past 10 years, so I can safely say this is fail-safe and a total people-pleaser.
Being a bit of a glutton for sweet treats myself I like to add the chocolate layer. I love me a classic choco caramel slice, and this is better than any I have ever bought. The version without the chocolate is also incredible, I’d been making it without the chocolate for nine years before I decided to take make the addition, so if you’re not about that life or simply don’t have chocolate on hand, this is still amazing.
Get baking and enjoy in moderation (try to, it’s addictive, I’m sorry)!
– Ingredients –
- 125g butter
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla essence
- 1 cup self-raising flour (or 1 cup standard flour with 1 tsp baking powder)
- 1 cup standard flour
- 200g butter
- 4 rounded Tbsp golden syrup
- 800g condensed milk
- 1 tsp salt
- drop of vanilla essence
- 250g chocolate (doesn’t matter what kind, I like using good quality milk chocolate)
– Method –
Preheat oven to 180°C and line a 23x23cm or 23x33cm baking tray with baking paper.
For the base, cut the butter into pieces and add to large saucepan. Remove from heat once starting to melt. Beat in vanilla, egg, and sugar. Stir in both flours until the base is crumbly. Press mix into a ball. Press the dough into the tin. (You can choose to make this without the chocolate if you wish. For this, break off 1/4 of the dough, wrap it in sandwich-wrap and put it in the freezer before pressing the remainder into the tin).
For the filling, melt butter in a saucepan. Add in golden syrup with a spoon run under hot water. Beat in the condensed milk until completely combined. Add salt and vanilla, then pour over the base. (For the version with no chocolate, grate or crumble the remaining 1/4 of the dough over the butterscotch).
Bake for 30 to 40 minutes in the center of the oven until the filling has browned. Remove from oven.
Using a double boiler, melt chocolate. Pour and spread chocolate evenly over the slice.
Allow to cool for 2 hours before cutting into slices with a sharp knife run under hot water.