Wednesday, May 9, 2012

Tan Slice....The Redemption

SO after the disasters of the previous post I am happy to give you THIS recipe. I also made this slice as I had wanted to take a couple of things to work that night. I was so glad I did. This Tan Slice is fantastic and this was the star of the night. I love all things caramel but I'm not so keen on the caramel slices with chocolate on top. The good thing about this, aside from its sweet decadence, is that you can use dark or milk chocolate chips and if you wanted to you could put in more than the recipe states for a stronger chocolate hit. This recipe also differs from similar slices in that the base isn't precooked. I think this adds to it's squidgy richness and makes it even more luscious. SO here is the recipe to redemption.

Tan Slice

180g butter
½ c White Sugar
½ tsp vanilla extract
2 c flour
1 tsp baking powder
½ c chocolate chips

Caramel1 tin condensed milk
75 grams butter
2 tablespoons Golden Syrup

Pre-heat your oven to 180°C and line a 25cm x 15cm (or thereabouts) slice tin with baking paper.

Cream butter and sugar, then add in vanilla.  Sift in the flour and baking powder and mix until combined. Press two thirds of the mixture evenly into your baking paper lined tin and set aside in the fridge. 

To make the caramel melt together the condensed milk, golden syrup and butter in a small pot until it is lightly golden and slightly thickened (don't overdo this as it will cook more once it's in the oven). S
tir constantly as it can catch and burn reasonably quickly.  Pour the caramel over the base.

Mix the remaining base mixture with the chocolate chips and crumble over the caramel.

Bake in your pre-heated oven for 15-20 minutes. Remove from the oven when the top of your slice is golden and leave in the tin to cool completely before slicing into squares.

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