Chocolate Caramel Slice

Like many many other people, I use the Chocolate Caramel Slice recipe on the Highlander Condensed Milk tin.  It really is the best recipe for Choc Caramel Slice!

When I'm done, the tin goes into the recycling... and I always forget to write down the recipe.

Then when I want to make it again, I have to hunt through the condensed milk tins to find the right recipe (not always successfully).  I've almost sworn at a woman in the supermarket when I saw her take the last one!

Anyway... I've finally remembered to put the recipe somewhere.  Enjoy!

Base:

1 1/2 C flour

1/2 C brown sugar

1 tsp baking powder

125g butter, melted

Filling:

395g can Highlander Sweetened Condensed Milk

2 tbsp golden syrup

1 tbsp butter

Topping:

200g cooking chocolate, broken into pieces

50g butter

Preheat the oven to 180 degrees C.  Grease the base and sides of a 27cm x 18cm slice tin.

Combine flour, baking powder, and brown sugar in a medium bowl.  Stir in melted butter.  Press the mixture into tin and bake in preheated oven for 10-12 minutes.

While the base is cooking prepare the filling.  Combine the condensed milk, golden syrup and butter in a small saucepan.  Cook over a low heat, stirring constantly, until boiling.  Continue to cook for 5 minutes.  Stir constantly.  Spread the filling mixture over the base, then return to oven for a further 10 minutes.  Place on a rack to cool.

Prepare the topping.  Melt chocolate following the packet instructions, then stir in the butter.  Stir while the chocolate and butter melt.  Spread the chocolate over the filling.  Chill until chocolate is set, then cut into bars or squares using a warm knife.