Shortbread base, a caramel layer and a dark chocolate topping-the classic Caramel Slice. Make sure you cut this into slices before the chocolate fully sets or the chocolate will crack while you're cutting.
Altered ingredient amounts. The first time I made these, my Aussie husband said they were good but that the caramel layer was not thick enough and the other two layers were too thick. So now I make half recipes of the top and bottom layers. This solved the problem. Also, I add a Tablespoon of butter to the chocolate when melting. Makes it easier to cut and to eat but still firms up nicely. I have made these several times now and notice that I get slightly different results with different brands of sweetened condensed milk. I'm lucky to be able to get Golden Syrup here! Ann from Carbondale, Illinois, U.S.A. - 13 Aug 2010
Altered ingredient amounts. Caramel layer- Way to much butter. Should be 3.5 Tbsp and the above = 8.5 tbsp. I could not get the cond. milk and butter to combine and after following above instructions exactly the butter, syrup and milk part separated. I then went and bought Caramel squares, melted them down with a little milk and used that. Also added a little vegetable shortening to the choc layer so it would cut better. - 23 Jan 2009