Recipe: 00278 Title : Chocolate Caramel Slice I Author: Moira Furber Date : August 1995 _________________________________________________________________________ 1. Shortbread Base 4 ounces butter 2 ounces caster sugar 6 ounces plain flour Cream butter with sugar. Add flour and work to a smooth dough. Press into a greased Swiss roll tin (approx 11"x7"). Bake at 350degreesF until pale golden brown- about 20minutes. 2. Filling 1 small (or 1/2 large) tin condensed milk 4 level teaspoons golden syrup 4ounces butter 4ounces caster sugar Melt together the condensed milk, butter, sugar and syrup. Boil for about 5 minutes stirrring all the time, then beat for 2-3 minutes- the filling should be of a pale fawn colour as the condensed milk caramelises. Pour onto the shortbread base and leave to cool. 3. Topping 6 ounces plain chocolate Place the chocolate in a bowl over a pan of hot water and allow to melt over a low heat. When melted, quickly pour it over the caramel filling. Mark into portions before the chocolate sets firm. -=-=-=-=-=-=- _________________________________________________________________________