This delightful Tan Slice recipe is a classic Kiwi treat featuring a buttery biscuit base topped with a luscious caramel filling, finished off with a layer of rich chocolate chunks and shortbread crumble.
Table of Contents
Ingredients and substitutions for Tan Slice
- Plain flour: Plain or all purpose works best here for a nice base and crumble topping, however, you could use bread flour in equal measure here if thatโs all you have on hand. It is not recommended to use cake flour as this would be too fine and wouldnโt give our base a firm texture.
- Butter: Room temperature unsalted butter is used here, though salted butter would also work. Room temperature is best because it combines with the sugar and other base ingredients best.
- Vanilla extract: Vanilla extract acts as a flavor enhancer in the base and crumble which perfectly compliments the overall dish.
- Sweetened condensed milk: Full fat sweetened condensed milk is essential here because it will set perfect during baking.
- Golden syrup: The essential syrup needed to make these the traditional way, you could substitute with honey, agave syrup or brown rice syrup, if you prefer though.
- Chocolate: 56% dark chocolate was used here, though milk would work also. The best option is to use a chocolate bar over baking chocolate thanks to a high quality. You could replace in equal measure with chocolate chips.
See recipe card for quantities.
How to make Tan Slice:
Step 1: Shortcake base: Beat the flour, salt, vanilla extract and butter on low until the mixture and holds when pressed together.
Step 2: Toss: Two thirds of the mixture into your lined baking tin and press firmly until it is evenly packed.
Step 3: Bake: Until ever so slightly golden.
Step 4: Caramel ingredients: Heat the sweetened condensed milk, butter and golden syrup in a saucepan until thickened to a light custard texture. Pouring over your base.
Step 5: Chocolate chunks: Toss the chocolate chunks into the remaining crumble mixture and scatter over the caramel.
Step 6: Bake: Until golden on top.
Step 7: Allow to cool: For at least 3 hours or preferably overnight before slicing into even bars.
Step 8: Serve up: Dig in!
FAQ's for the best Tan Slice
Absolutely! While the traditional Tan Slice is delicious as is, you can add your own twist by incorporating ingredients such as nuts, coconut flakes, or dried fruits into the biscuit base or caramel filling to personalize the flavors to your liking.
Yes, Tan Slice is a great make-ahead dessert. It can be prepared in advance and stored in an airtight container in the refrigerator for up to 5 days. This makes these caramel bars an ideal treat for parties or gatherings.
Yes, you can freeze Tan Slice for future enjoyment. If you need to freeze it, wrap the slice tightly in plastic wrap or place it in an airtight container. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator before serving.
To ensure smooth and velvety caramel bars, it's important to cook the caramel mixture over low heat, stirring constantly until it thickens. This will help prevent any burning or graininess in the caramel.
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Tan Slice
Ingredients
Base
- 240 grams / 1 ยฝ cups plain flour
- 165 grams / 5.8 ounces butter softened
- ยผ teaspoon sea salt
- ยฝ teaspoon vanilla extract
- 15 grams / ยฝ ounces chocolate roughly chopped
Caramel filling
- 200 grams / ยฝ can sweetened condensed milk
- 42 grams / 3 tablespoons butter cubed
- 25 grams / 1 tablespoon + 1 teaspoon golden syrup
Instructions
Base
- Preheat the oven to 180ยบC/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 โ 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 shortbread dough 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.
- Enjoy!
Video
Notes
- Sweetened condensed milk: Full fat sweetened condensed milk is essential here because it will set perfect during baking.
- Golden syrup: The essential syrup needed to make these the traditional way, you could substitute with honey, agave syrup or brown rice syrup, if you prefer though.
- Chocolate: 56% dark chocolate was used here, though milk would work also. The best option is to use a chocolate bar over baking chocolate thanks to a high quality. You could replace in equal measure with chocolate chips.
- Baking tin: A 18x18 cm or 7x7 inch square baking tin works well here, though a rectangle tin would also work well. Note, the larger the tin from the one used here, the thinner your base and caramel will be.
- Make ahead: It can be prepared in advance and stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
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Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Yasmin
Love how much these taste like my nana's Tan Slice when I was growing up! Thanks
Sylvie Taylor
So glad you were able to relive some great memories with your nana Yasmin!