This slice consists of a shortbread base, firm caramel centre and a milk chocolate top. They are not at all hard to make.
Think I beat the butter a bit too much so base was a bit sticky putting it in the pan even so it turned out perfect little bit fiddly but that was my fault,was still ready within the time said and was tasty with the shortbread base:- - 15 May 2012
I had a caramel slice recipe but the caramel oozed everywhere and made a huge mess,the base was too hard and the chocolate top was too thick... this recipe, on the other hand, is the best i have come across. The caramel is perfect and my family loves it! I think next time I will halve the base and double the caramel... the base is too thick, the only thing wrong with it. Other than that, it is perfect!!! :D - 01 Jul 2015
I have made this recipe many times and here are my tips: Double recipe, line 9x13 pan with parchment paper to easily lift out finished product. Make caramel exactly as written, but low heat with constant stirring. I have never had a problem. Shortbread should be slightly cooled- mine usually goes from the oven to the freezer and sits for about ten minutes before I pour on the caramel. It will not ruin the shortbread, I promise. I use dark chocolate instead of milk to level off the sweetness of the caramel a bit. I microwave the chocolate exactly as written, but add a tablespoon of butter. This absorbs into and smooths out the chocolate much better than milk. Finally, cut squares while chocolate is still just slightly soft with a heated knife. (I run mine under very hot water then dry it off). These are not difficult, it just takes time to get to the finished product. Bon Appetit! - 18 Nov 2008 (Review from Allrecipes USA and Canada)