Recipe

River Ridge East Birth Centre’s caramel slice with chocolate

River Ridge East Birth Centre shares this recipe for their indulgent caramel slice with chocolate crumble topping. Serve with a hot cuppa for a true afternoon treat

Mar 14, 2017 4:03am
  • 30 mins preparation
  • 30 mins cooking
  • Makes 16 piece
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This recipe first appeared inFood magazineissue 57.
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Ingredients

Caramel slice
  • 395 gram can sweetened condensed milk
  • 25 gram butter
  • 3 tablespoon golden syrup
base
  • 125 gram butter, melted
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla essence
  • 1 cup self-raising flour
  • 1 cup plain flour
  • 1/2 cup chocolate chips

Method

  • 1
    To make the sauce, place all the ingredients in a saucepan and cook on a very low heat, stirring, until thick.
  • 2
    Preheat the oven to 180°C. Line a 20cm square pan with baking paper.
  • 3
    To make the base, beat together the cooled melted butter, sugar, egg and vanilla until thick and fluffy. Fold in the sifted flours.
  • 4
    Press half of the base mixture into the prepared pan. Top with the caramel sauce. Crumble the rest of the base mixture over the top and sprinkle with the chocolate chips.
  • 5
    Bake in the preheated oven for about 30 minutes, or until golden brown. Leave to cool, then cut the slice into squares.

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