Butterscotch Slice
Buttery, crunchy base with a soft caramel filling and a soft chocolate top.
Servings: 12 Pieces
Calories: 319kcal
Ingredients
- ½ Cup Butter, Softened (125g)
- ¼ Cup Caster Sugar (50g)
- 1 and ½ Cups All-Purpose Flour (192g)
- 1 Pinch Salt
- 1 Egg Yolk
- 2 Tbsp. Milk
Caramel Filling;
- ½ Cup Butter (125g)
- 2 Tbsp. Caster Sugar
- ⅔ Cup Condensed Milk (204g)
- 3 Tbsp. Golden Syrup
Chocolate Topping;
- ¾ 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