Salted Caramel Slice

You may look at this picture and think wow Liv that’s a lot of caramel. Well, that how I like it!  No messing around here. If we are going to make Caramel slice we are going all in.

Say hello to this buttery shortbread crust, topped with salted caramel, finished with chocolate and sprinkle of sea salt. This is like a homemade Twix candy bar, only better!  And yes I have totally jumped on the salted caramel band waggon and am loving it!

Millionaire shortbread is by far, one of the most satisfying things I’ve ever made and it felt like no effort whatsoever. This is super easy to make, the only time-consuming part is making the caramel layer. Stirring a pot of caramel over a hot stove is kind of therapeutic albeit hot. But worth it. Oh so worth it.

If you read my blog you may remember my love of caramel from my snickers cupcake recipe. It keeps really well and goes with everything. Ice cream, cake, cookies, or dare I say it a spoon out the jar … oops. If you fancy making the snickers cupcakes I have linked the recipe.  This caramel recipe, it’s too thin for this caramel slice recipe but it’s nice to have caramel options when baking.

I am sure you will be dying to make this now so I will get straight to the recipe! I really hope you like this bake as much as I do.

Caramel Slice
Serves 12
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  1. For the shortbread
  2. 185g Butter
  3. 75g Caster sugar
  4. 250g Plain flour
For the caramel filling
  1. 185g Butter
  2. 75g Caster sugar
  3. 3tbsp golden syrup
  4. 300g Sweetened condensed milk
  5. 1tsp salt
For the chocolate topping
  1. 200g Milk or plain chocolate, chopped
  1. Line a square cake tin 18x18cm with nonstick baking paper. Heat 180˚C
  2. Place the butter and sugar in a bowl and beat with padel attachment or by hand until light and creamy.
  3. Next beat in the flour until it forms a soft dough.
  4. Press the mixture evenly into the prepared tin. Bake for 20-25 minutes until pale golden.
  5. Allow base to cool
For The caramel
  1. Place the butter, sugar, golden syrup and condensed milk into a large pan over a medium heat. Stir continuously until the sugar has dissolved then turn up the heat and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn on the bottom of the pan.
  2. The mixture is ready when it turns a deep golden colour and has thickened to a soft fudge consistency.
  3. Stir in 1tsp salt when it reaches this consistency.
  4. Allow to cool in the pan for 5 mins before pouring the caramel over the shortbread and leave to set for an hour.
  5. Put the chocolate in a bowl and melt in the microwave for 1-2 minutes (or place over a pan of simmering water). Pour melted chocolate over the caramel. Leave in a cool place to set, then cut into squares.
  1. Enjoy 🙂

If you try these out, I’d love to hear how you got on! Just tag #livalittlebakery on Instagram or Twitter and leave a comment below


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