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
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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These bars are just amazing! Mine are not as neat as yours so I will have to make them again (what a shame!) :)
Can I use a 7×7 baking tray?
Thanks.
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.
We used to call them chocolate nutncrunch. Does anyone else remeber calling them that?
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!
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