Looking for an easy and delicious treat to satisfy your sweet cravings? Try our mouthwatering Tan Slice recipe that will leave you wanting more! This simple recipe features a buttery biscuit base, a creamy caramel filling, and a layer of buttery crumbs and chocolate on top. Perfect for sharing with friends and family, our Tan Slice is the perfect combination of sweet and savory.
Why you'll love this
Decadent and Delicious
This dessert is the ultimate indulgence, with a rich and buttery shortbread crust, a sweet caramel filling, and a decadent chocolate topping. It's the perfect way to treat yourself or impress your guests with a delicious dessert.
Easy to Make
Despite its impressive flavor, this dessert is actually quite easy to make. Our step-by-step recipe guide will walk you through every step, so you can create this delicious Tan Slice with confidence. It's a great option for anyone who wants a tasty and satisfying treat without spending hours in the kitchen.
Perfect for Any Occasion
Whether you're needing a baked treat for a party or just want to enjoy a something sweet at home, this Tan Slice is a great option. It's a classic dessert that's sure to satisfy any sweet tooth. Plus, it looks beautiful and impressive on any dessert table, making it the ultimate way to impress your guests.
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 that’s all you have on hand. It is not recommended to use cake flour as this would be too fine and wouldn’t 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.
See recipe card for quantities.
Equipment needed to make this
Greaseproof paper: Lining your tin will make getting your Tan Slice out a breeze!
Stand or hand mixer: A stand mixer or hand mixer works best here to combine your base to really break down your butter and combine into one mixture.
Offset spatula: A small spatula helps smooth out shortbread base and caramel filling.
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.
Small saucepan: To make the caramel filling, you'll need to warm this through in a small saucepan.
Wooden spoon: For stirring that caramel whilst you heat it.
How to make Tan Slice:
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.
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!
Tan Slice
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 52 minutes
- Yield: Serves 16 1x
- Category: Bars & Slices
- Cuisine: New Zealand
Description
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.
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
Instructions
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!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 219 calories per serve
Keywords: caramel, bars, new zealand bakery food
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