CHOC CARAMEL SLICE
Steps:
- Grease and line 22cm square slice tin. Preheat oven to 160°C or 140°C fan-forced. Process butter, flour, sugar and a pinch of salt until a breadcrumb-like texture is achieved. Press into base of prepared tin; prick at intervals with a fork. Bake in pre-heated oven 20 minutes or until pale golden brown in colour. Cool. Meanwhile, combine condensed milk, sugar, butter and syrup in medium saucepan. Cook, stirring over medium heat until sugar dissolves and butter melts. Bring to a boil. Cook, stirring until thickened slightly and pale tan in colour; approximately 3 minutes. Pour over cooled base. Refrigerate 1 hour or until set. Melt chocolate in clean dry bowl over a pan of gently simmering water; stirring occasionally until melted. Spread melted chocolate over cooled caramel layer. Refrigerate until set before cutting into small rectangles.
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