Quick Caramel Slice Recipes

Steps:

• Crush Biscuits.
• Mix in melted butter.
• Press into pan.
• Pour over all of the condensed milk.
• Put in 160 Degree oven for 30-35 minutes.
• Refridgerate until set (approx 30 mins).
• Evenly spread melted chocolate over the top.
• Refridgerate until set.
• Using a HOT wet knife Slice into pieces.

Steps:

• Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line the base of a 23cm/9inch shallow cake tin.
• Place the butter, flour and sugar in a food processor and process until they begin to bind together. Press the mixture into the prepared tin and smooth the top. Bake in the preheated oven for 20-25 mins, or until golden.
• Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 6-8mins, stirring constantly, until the mixture becomes very thick. Remove the shortbread base form the oven, pour over the filling and chill in the fridge until firm.
• To make the topping, melt the chocolate in the in a heatproof bowl set over a saucepan of gently simmering water. Remove from the heat, leave to cool slightly, and then spread over the caramel. Chill in the fridge until set. Cut into 12 pieces with a sharp knife and serve.