How to make Tan Slice

This Tan slice recipe includes small pieces of chocolate on top of our caramel filling which makes this old fashioned slice one you'll keep coming back for.
Recipe by Roamingtaste
Makes 16 squares
Ingredients:
Base
240 grams / 1 ½ cups plain flour
165 grams / 5.8 ounces butter, softened
¼ teaspoon sea salt
½ teaspoon vanilla extract
15 grams / ½ ounces chocolate, roughly chopped
Caramel filling
250 milliliter's / ½ can sweetened condensed milk
42 grams / 3 tablespoons butter, cubed
25 grams / 1 tablespoon + 1 teaspoon golden syrup
Directions:
Base
- Preheat the oven to 180ºC/350F and line a baking tin with greaseproof paper.
- Place the flour, butter salt and vanilla extract into a bowl and beat on low until the mixture looks like a rough crumble and no piece of butter is larger than a pea.
- Press a portion of the mixture together in the palm of your hand, it should hold with only a few crumbs falling away.
- Set aside ⅓ of the mixture and pour the remainder into your tin, pressing down firmly until even.
- Place in the oven and bake for 12 minutes or until ever so slightly golden.
Caramel filling
- Meanwhile, place the sweetened condensed milk, butter and golden syrup in a saucepan over low heat. Stirring constantly until the mixture has thickened to a light custard texture, approximately 5 minutes.
- Pour the caramel over the base and spread out evenly.
- Toss the chocolate chunks into the remaining crumble and stir to combine
- Scatter over the caramel unevenly, leaving some pockets of caramel visible.
- Bake in the oven for 20 minutes or until golden on top.
- Remove and allow to cool for at least 3 hours or preferably overnight.
- Slice into bars.
- Serve up and dig in!
Recipe can be found at roamingtaste.com/tan-slice/
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