A delicious shortbread base covered with sticky caramel and a crumble topping. Perfect for a picnic or shared morning tea. Think caramel slice with crunch!
Ingredients
Caramel filling
Method
1.Preheat oven to 160°C and line a medium (about 30cm x 24cm) sponge roll tin with baking paper.
2.
Cream butter, sugar and vanilla until pale and fluffy. Stir in flour and baking powder to form a soft, crumbly dough. Press two thirds of the mixture into prepared tray.
3.To make the Caramel Filling, heat condensed milk, butter and golden syrup in a small pot until butter is fully melted. Pour over slice base. Crumble remaining base mixture over the top and bake until golden and set (30-35 minutes). Allow slice to cool in the tin before slicing into about 30 pieces.
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