This mouth-watering chocolate and caramel slice is quick to make and quick to disappear off the plate! It’s a longstanding family favourite for afternoon tea, picnic food, movie night snacks and more, and you really can’t go wrong with an irresistible gooey caramel centre sandwiched between a crumbly biscuit base and chocolate top. Our tip? Bake a large batch and pop some in the freezer for those last-minute drop-ins!

Method

1. Preheat the oven to 150°C (130° fan ) | 300F | gas 2. Grease and line a 23 cm | 9" x 30 cm | 12" baking tin with parchment paper.

2. Put the flour and butter into a bowl and rub in until the mixture resembles breadcrumbs. Add the sugar and continue rubbing in until the mixture starts to clump together. Tip into the prepared tin.

3. Spread the mixture out evenly and then press down using the back of a spoon. Bake in the oven for 30 minutes or until light golden in colour.

4. For the topping: Combine the butter, condensed milk, and Golden Syrup in a saucepan and heat, stirring occasionally, until the mixture is smooth.

5. Increase the heat and bring the mixture to the boil, stirring. Cook until the caramel thickens and turns golden-brown, about 6-8 minutes. Cool slightly then pour onto the cooked shortbread base. Leave to cool for 1 hour.

6. Melt the chocolate in a heatproof bowl set over a half-filled saucepan of simmering water. Spread the chocolate evenly over the caramel, cover, and chill until set, about 2 hours.

7. When ready to serve, cut into squares before turning out.

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Iingredients

• 225 g | 1 3/4 cups plain flour
• 180 g | 3/4 cup butter
• 80 g | 1/3 cup caster sugar
• 150 g | 2/3 cup butter

• 380 g canned condensed milk
• 100 g | 1/4 cup Golden Syrup, or light corn syrup
• 225 g | 1 1/2 cups dark chocolate, chopped