Here is the recipe that I use for Chocolate Caramel Slices. I don’t remember where I got this recipe from, but I have used it for as long as I can remember, and the results sure taste good. I like sharing these when I bake them, but make sure I keep quite a few for my own consumption. The filling can be tricky because you need the right temperature but to work quickly so the caramel filling doesn’t end up with lumps in it. It’s fun to melt chocolate in a glass bowl over a saucepan of simmering water and to pour the chocolate onto the base and filling, then even better fun to score or mark the rows and squares and pop the tray into the refrigerator. The best part is – eating them – of course!
CARAMEL CAKES (also called Chocolate Caramel Slices)
5 oz (150 g) butter
4 oz (100 g) castor sugar
10 oz (275 g) plain flour
Filling and topping
4 oz (100 g) butter
4 oz (100 g) caster sugar
2 tbsps golden syrup
1 large (400 g) can sweetened condensed milk
8 oz (200 g) plain chocolate
To prepare the shortbread, cream the butter and sugar together in a mixing bowl. Work in the flour with a wooden spoon or electric or rotary beater. Press into a greased 30 x 22.5 cm/12 x 9 in. Swiss roll tin and bake in a moderate oven [180 C/350 F or gas mark 4] for 15 to 20 minutes or until the shortbread is golden in colour.
Remove from the oven and leave to cool. To prepare the filling, put all the ingredients in a saucepan and heat gently until the sugar has dissolved, stirring occasionally. Increase the heat and boil the mixture for 5 minutes, stirring continuously. Remove from the heat, leave to cool for a few minutes, then pour onto the cooled shortbread base. Leave to set (can be put in the fridge when tin is cool).
Melt the chocolate in a small heatproof bowl over a pan of hot water (or use microwave oven). Spread over the set filling. While chocolate is still moist, mark into serving portions. Leave until quite cold and set before removing from the tin. Share with special friends, but reserve most for yourself.