If you can’t go past a chocolate caramel slice, this homemade version - with a creamy caramel filling - is a must-try.
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Preheat oven to 180°C. Grease an 18cm x 28cm slice pan and line the base and sides with baking paper, allowing the sides to overhang. Combine the flour, sugar and butter in a bowl. Press mixture over base of the prepared pan. Bake for 20 mins or until just golden.
To make the caramel filling, place condensed milk, butter, golden syrup and brown sugar in a small saucepan over medium heat. Cook, stirring, for 10-12 mins or until mixture is smooth, combined and coats the back of a spoon. Pour over the base in the pan. Set aside for 1 hour or until just set.
Place chocolate and extra butter in a microwave-safe bowl. Microwave on high for 1-2 mins or until the chocolate melts and the mixture is smooth. Pour over the filling, gently spreading to the sides of the pan. Place the caramel slice in the fridge for 1 hour or until set.
Transfer the caramel slice to a clean work surface. Cut into pieces to serve.
COOK. STORE. SAVE.
Once golden syrup is opened, it will last up to 6 months in the pantry.