3 great takes on CARAMEL SLICE

INDULGE YOUR SWEET CRAVINGS WITH THESE DREAMY CREATIONS

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Choc Caramel Shortbread Slice

SERVES 12

PREP & COOK 1 HOUR

■ 200g packet shortbread biscuits

■ ¼ cup slivered almonds

■ ¼ cup desiccated coconut

■ 75g butter, melted

■ 180g block dark cooking chocolate, chopped

■ 1 tbsp vegetable oil

FILLING

■ 2 x 395g cans sweetened condensed milk

■ 100g butter, chopped

■ 1/3 cup golden syrup

1 Grease and line an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

2 Process biscuits, almonds and coconut in a food processor until crushed. Add butter. Process until combined. Press over base of prepared pan.

3 Cook in a 180C preheated oven for about 10 mins, or until light golden. Remove. Cool 10 mins.

4 FILLING Combine condensed milk, butter and syrup in medium saucepan. Stir over a low heat until butter is melted. Increase to medium-high heat. Stir constantly for about 8-10 mins, or until mixture boils and turns light golden.

5 Pour hot filling over biscuit base. Return to oven. Cook for about 10 mins, or until golden brown on top. Remove. Cool completely in pan.