By Chelsea Sugar
Page views: 547063Caramel sandwiched between lovely soft shortcake, this tan slice is so easy to make that you might find yourself making it a little too often!
82 reviews
200g Tararua Butter, softened
1/2 cup Chelsea White Sugar (113g)
1/2 tsp vanilla essence
2 cups Edmonds Standard Grade Flour (300g)
1 tsp Edmonds Baking Powder
1/2 cup chocolate chips (100g)
Caramel
395g tin sweetened condensed milk
100g Tararua Butter
2 Tbsp Chelsea Golden Syrup
Preheat oven to 180°C conventional / 160°C fan bake. Line a 23cm square tin with baking paper.
Cream Tararua Butter and Chelsea White Sugar until pale and fluffy. Beat in vanilla. Add Edmonds Standard Grade Flour and Edmonds Baking Powder and mix until well combined (mixture will be quite crumbly).
Press two thirds of the mixture evenly into prepared tin. Pour over the caramel. Mix the remaining base mixture with the chocolate chips and crumble over the caramel.
Bake slice for 20-25 minutes, until pale golden and cooked through.
Caramel
Combine all ingredients in a small saucepan and heat, stirring, until melted together and thickened (6-8 minutes).
YUK way too much flour.. all we could taste was flour.
I read the comments and it is beyond me how people have suggested it is delicious.
I will not be making this recipe a second time.
WASTE OF INGREDIENT'S
My favorite. So easy - doesn't need the chocolate chips. I make it for gifts, bake sales, to keep in freezer for last minute guests, and just for occasional indulging.
I love this recipe and this was my first time making it a great simple recipe for 11-year-olds like me, to be honest, I love anything with caramel and I highly recommend this recipe.
This recipe creates the exact same tan slice my grandmother used to make! She always had the cake tins full when I brought my kids to see her and they were always empty when we left
Absolutely yummy. The shortbread bottom, the caramel middle, and then the crumbly top. OOO so delish. A new favourite.
Flavour is perfect except I have had to double the dough recipe for a decent enough size slice - caramel recipe doesn't need to be adjusted though.
Love this slice! Goes super-good Gluten Free, just add a tablespoon of milk if too crumbly! I don't use the chocolate chips either. And works fine with Lite Condensed Milk. Best eaten from frozen or chilled, otherwise can be quite sickly and sweet.
Soooo sweet, almost too sweet. Next time I'll add less sugar. Otherwise very tasty
I made the caramel in the microwave by heating it for 1 minute- stirring then for another 2 minutes twice, it was perfect
Great recipe - even better when you substitute in two tablespoons of cocoa and add some chopped choc bits to the top!
A really easy recipe to follow. I also put the base in the fridge while making the caramel and waited for it to cool a bit before pouring on tge base to bake. I put the slice in the fridge to help set once cooled enough. Very nice slice with shortbread crumb on top.
This is one of the best tan slice I've ever tasted one of my favorite Chelsea things to bake I do recamend
This is one of the best tan slice I've ever tasted one of my favorite Chelsea things to bake I do recamend
This is one of the kids favourite recipes. I times the caramel 1.5 so there's just an extra bit of caramel. The left over half can of condensed milk whip up some choc chip cookies. I put the base in the fridge while making the caramel and turns out perfect every time.
Delicious. Made for the first time. Followed instructions exactly as above. Partner ate 1/4 of it before it had cooled haha! It sets well once in the fridge for a few hours. This will be a meal prep go to. Bake on the weekend, cut, freeze portion sizes and take a piece to work (or pre/post gym).
The Slice was awesome and the recipe was so easy to follow!! The Caramel was so good with the base! I would definitely make this again also my daughter helped so great for all ages!!
Great recipe! Colleagues love when I make it. Would be much easier if amounts could be put in cups instead of grams though. A pain having to convert them.
Very good! super easy and yum, can't wait to make this again. Tho I did have to wait a bit for the caramel as I cooked on a low heat to avoid it burning :)
Great recipe, I never bake the base first and it turns out fine. I double the caramel recipe to get the ratio just right.
After reading the reviews I thought I would mention depending on the dish you use, I followed the recipe and baked both the base and caramel together, set in fridge and the results were amazing.
The instructions need to be refined. The base needs to be chilled and the caramel mixture needs to be cooled before putting on the base. Otherwise it turns out as another slice altogether. I call it Wicked Slice and I really liked it!
Wow, it didn't even last 12 hours. The entire family really enjoyed it. They loved the shortcake base.
Very yummy but I found it a bit messy to handle as the caramel stayed very gooey. Next time, I would try either a cooking a little cornflour into the caramel to firm it up or using a bigger tin so it can be spread thinner. I would also use more of the base mix on the bottom and save less for the topping, as my topping covered the caramel completely so the caramel didn't go brown and bubbly.
Made this last night - a great hit with the grandchildren today. Will make it in swiss roll tin next time which would give a thinner base, as the 23cm square tin did not allow the bottom to cook as well as I would have liked. I added a good handful of cornflakes to the topping and it gave it a nice crunch.
Good recipe, People really like it. I’ve made it a few times. One time I didn’t chill the base long enough so the caramel baked into the shortcake layer instead of being separate. The caramel is easy to make, I make it on a low heat, this prevents burning and if the butter separates, it’s likely been over-cooked. Once brought to simmer, cook until thickened (a few minutes).
I have made this so many times, its delicious and works for me everytime!
I didn't find i needed to bake the base at all, I just make sure the Carmel mixture is thick before covering the base. Love this recipe!
Not a great way to make the caramel, mine burnt and there was too much butter in it. Other recipes for caramel say to boil the tin.
Lovely old recipe, a fav of mine from my grandmother & mother, caramel & melt in your mouth shortcake, mmmmm!
Great recipe. I only did a half portion of the caramel as i had half a can in the fridge leftover from another recipe and it was great! You don't need to bake the base first.
It's delicious, turned out exactly like the picture, and it didn't sit in our baking container very long at all.
Great recipe however, I read other reviews saying to bake the base first. I've baked this recipe three times and each time successful. I bake the base for 10 minutes before pouring caramel on and it works well :-)
This is an amazing delicious recipe I make it every occasion and everyone enjoys it in my family.
Yours sincerely,
Jazmine
Fantastic yummy recipe. Made it just as recipe said and it was perfect! Leaving it to set in a sealed container after its cooled is a good idea. It was quite soft the first day
This is delicious! ! But i do recommend that you put this in the refrigerator for a couple of hours once cool. Just so it firms up a bit then cut. It may have just been slightly still warm when I tried. But after being in the fridge for a couple of hours it's firm and super delicious! Easy to follow and can't wait to share these with others!
I have made this many times, so easy to create this as gluten free, just swap out the flour and check that the baking powder does not contain gluten. If it says "may contain traces" all that means is that it was packaged or made on the same premises as gluten products but does not contain gluten itself. Lovely treat :)
You do not need to bake the base first if your mixture is crumbly, simply press and make sure it is firm. If you are making your own caramel as above let it cool first before putting on top of the base! Personally for this recipe, I prefer using the caramel condensed milk as it is already cool and nice and thick, make sure to mix it first though. When setting I either let it cool overnight OR put it into the fridge once it has cooled so it is easy to cut and not falling apart :)
I think I had too much base and not enough caramel in mine!
I think the base needed to be baked by itself first then put the caramel on as the base was soggy!
Defiantly bake the base!!! I'm sure I put caramel in it lol
This was perfect, just as I remember it from my childhood!
Came out perfect
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