Ingredients Base: 170g digestive biscuits, crushed 60g butter, melted 250g milk or dark chocolate for the topping | Caramel: 400g condensed milk 2 tablespoons golden syrup 60g butter, melted |
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Method
- Pre-heat oven to 180oC and grease and line an 18cm baking tin (square).
- Combine the digestive biscuits and butter together. Press firmly into the base of the tin.
- Combine all the ingredients of the caramel in a saucepan over a medium heat. Cook, whisking, for 8 minutes or until golden. Pour over the biscuit base.
- Bake for 12 minutes or until firm, cool completely, then refrigerate for 3 - 4 hours or until set.
- Melt the chocolate in a heat proof bowl over a saucepan of boiling water. Pour over the caramel and return to the refrigerator until set. Cut into 16 pieces.
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8 comments:
very nice! my first time making slice and it worked out very well! thank you
Hi,
Am planning to make these tonight but am wondering why you baked the caramel topping? Would this not make it more melty? I was going to just refrigerate it til it was cool.
Thanks!
Hi, The baking thickens up the mixture. It does seem a bit counter-intuative but trust me... it works!! :)
hi do u bake the caramel instead of putting it in the fridge
Nice recipe, and I like the use of a biscuit base! I always find the shortbread base a bit blah. Baking the caramel really set it nicely, although keep an eye on it or the caramel can bubble and burn.
Cheers!
Hi, thanks for this recipe. Have tried to make these loads of times with diffferent recipes and each time the caramel was too gooey !! The baking of the caramel seems to have done the trick - take a bow and thanks !!!!!
Hi! Thanks for the recipe! Any idea for what to use instead of golden syrup? I can't find it in Greece. Thanks in advance!
Tried this and it`s absolutely delicious. Thank you.
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