First Blog Post and Butterscotch Slice

Hi

This is my first blog post!

I thought I would use this to introduce myself and my next post.  I am currently making short films and making cooking tutorials and posting them on YouTube as way to get my work out in the big, wide, world.  My dream is to be a successful film maker so why not combine my love for film making with my love for baking and creating? My hope with this website and my tutorials is that I will get my film work out in the world, inspire some of you to bake and share some delicious recipes that I love to make!

I have always loved to bake, but over the course of this year I have been baking non stop and have discovered that it is truly a passion.  As I have got more confident in myself and my creations I can now look at recipes differently and see how I can improve them or adapt them.  I hope this becomes the same for you as you get more confident in the kitchen.

Now on to my first recipe.

Butterscotch Slice. Look at all that caramel….

I have been making these bars non stop for the past month. I make them and they just….. disappear. Like magic! 

I think I must have little Elves in my kitchen with the taste for these bars. That’s what I tell myself anyway….

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Butterscotch Slice

Buttery, crunchy base with a soft caramel filling and a soft chocolate top.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Dessert, Snack

Cuisine: American

Keyword: Butterscotch, Butterscotch Slice, Millionaires Shortbread, Millionaires Slice

Servings: 12 Pieces

Calories: 319kcal

Author: Emma Burton

Ingredients

• 1/2 Cup Butter, Softened (125g)
• 1/4 Cup Caster Sugar (50g)
• 1 and ½ Cups All-Purpose Flour (192g)
• 1 Pinch Salt
• 1 Egg Yolk
• 2 Tbsp. Milk

Caramel Filling;

• 1/2 Cup Butter (125g)
• 2 Tbsp. Caster Sugar
• 2/3 Cup Condensed Milk (204g)
• 3 Tbsp. Golden Syrup

Chocolate Topping;

• 3/4 Cup Dark Chocolate (130g)
• 20 g Butter (1 Tbsp.)

Instructions

• For the Base;
• Grease a shallow 9" tin and preheat oven to 180°C.
• In a food processor, combine the butter, castor sugar and flour and process the mixture by pulsing the machine until the mixture reassembles fine breadcrumbs.
• Add the egg yolk and milk. Process until the mixture forms a dough.
• Press the dough into the base of the tin
• Bake in the oven for 25-30 minutes. Allow it to cool in the tin.
• To make the caramel filling, place all the caramel ingredients into a saucepan and melt over a low heat.
• Once the butter is melted and the sugar is dissolved, turn up the heat and slowly bring it to the boil.
• Stir the caramel as it boils for 5 minutes.
• Take it off the heat and allow it to cool for 10 minutes.
• Pour the caramel over the base and spread it evenly.
• Allow this to set while you make the chocolate topping.
• Melt the chocolate and butter in a saucepan (or you can use a microwave).
• Pour the melted chocolate over the caramel and spread until you have a nice even layer.
• Let the chocolate set and then cut into slices.

Nutrition

Calories: 319kcal

So that’s all for now. I hope you enjoy my website and follow it as I continue to grow and post new things.