Tan Slice
This delightful Tan Slice recipe is a classic Kiwi treat featuring a buttery biscuit base topped with a luscious caramel filling, all finished off with a layer of rich chocolate and shortbread crumble.
Servings 16
Calories 219kcal
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
- 200 grams / 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 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
Calories: 219kcal