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Caramel Slice

March 12, 2018 By Amy 9 Comments

Caramel Slice Recipe - Baking with Granny. Also known as Caramel Shortcake and Millionaires Slice. The traditional Scottish tray bake with a biscuit base, layer of caramel and topped with chocolate.

If you asked me to make a tray bake to top all of the other tray bakes, Caramel Slice would be the winner. It’s a real classic and always a favourite with all ages, made with all the best things you could have in a sweet treat; biscuit, caramel and chocolate!

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It’s one that seems to come with different names too. I’ve always known it as Caramel Slice but it is often called Caramel Shortcake and Millionaires Slice as well. Regardless of name, the foundations of this tray  bake are much the same: A shortbread-like biscuit base, a soft layer of sweet caramel and topped with your favourite chocolate(s).

Personally I like a layer of white chocolate but more usual is a layer of milk chocolate. You can of course mix it up with whatever chocolate you love, or even go for a marble effect with milk and white – the possibilities are endless!

Caramel Slice Recipe - Baking with Granny. Also known as Caramel Shortcake and Millionaires Slice. The traditional Scottish tray bake with a biscuit base, layer of caramel and topped with chocolate.

Print Recipe
4.5 from 2 votes

Caramel Slice

Prep Time40 mins
Author: Baking with Granny

Ingredients

For the Base

  • 250 g Plain Flour
  • 85 g Caster Sugar
  • 170 g Butter

For the Topping

  • 175 g Butter
  • 175 g Soft Brown Sugar
  • 397 g Tin of Condensed Milk
  • 4 tbsp Golden Syrup
  • 225 g Milk or White Chocolate

Instructions

  • Pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and generously grease a 11x7inch tray with some butter.
  • In a large bowl, mix the flour and sugar before adding the butter and rubbing together until it resembles breadcrumbs. Knead the mixture together to form a dough.
  • Using your fingers, press the dough into your pre-greased tin, trying to work it into as smooth a finish as possible. Prick holes all over the dough before baking in your pre-heated oven for 20 minutes.
  • Meanwhile, place the butter, sugar, condensed milk and golden syrup into a pan and gently heat until the sugar has disolved.
  • Bring the caramel mixture to the boil, stirring continuously. Reduce to a simmer, continuing to stir for 5 minutes, or until the caramel has thickened.
  • Pour the caramel over your baked base, spreading evenly across. Leave to cool.
  • Once completely cool, melt the chocolate over a bain marie or in short bursts in the microwave before pouring and spreading over the caramel to finish.
  • Leave to set in the fridge for at least 2 hours but ideally over night before cutting into individual portions.

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Filed Under: caramel, chocolate, recipe, scottish, traditional, tray bake

Comments

  1. Isabelle says

    April 3, 2018 at 3:56 pm

    These bars are just amazing! Mine are not as neat as yours so I will have to make them again (what a shame!) :)

    Reply
  2. Morella says

    August 13, 2018 at 7:44 am

    Can I use a 7×7 baking tray?

    Thanks.

    Reply
  3. Annie says

    January 29, 2019 at 11:05 pm

    I cheated and used butter and crushed shortbread biscuits for the base but it worked a treat! Caramel took a bit longer but that’s possibly just my hob settings.

    Reply
  4. Charlotte says

    November 11, 2019 at 2:49 pm

    5 stars
    We used to call them chocolate nutncrunch. Does anyone else remeber calling them that?

    Reply
  5. Lynn says

    December 8, 2019 at 3:54 am

    4 stars
    Please tell me how to get such a smooth chocolate top coat – mine always looks so messy ( a pallet knife would be great but I can’t get it into the pan as the mix doesn’t come all the way up to the top) . Thank you!

    Reply
  6. Ken Bailey says

    January 21, 2020 at 8:35 pm

    Please enrol me for emails

    Reply
  7. Katrina says

    April 6, 2020 at 10:19 pm

    How do you get your melted chocolate smooth as this on top of your slice?

    Reply
    • Shona Hall says

      July 27, 2020 at 11:22 am

      I always just pour it on, never use a knife. I just tap the tin to get it into corners

      Reply
  8. Jan says

    September 6, 2020 at 11:54 am

    I have made this twice and it has turned out perfect. It is very good for Xmas gifts. Excellent recipe.

    Reply

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