Tan Square | Chocolatey, caramel, goodness!
This has to be one of Jenny's most popular slices. Chunks of chocolate, gooey caramel and crunchy biscuit pieces - so much goodness in one little square!
280g standard Flour
½ tsp vanilla essence
2 Tbsp chopped walnuts
30g dark chocolate, chopped
1 Tbsp golden syrup
½ 395g can sweetened condensed milk
Preheat the oven to 180°C. Lightly butter a 20cm x 30cm shallow tin and line the base and two sides with baking paper.
Put the flour and sugar into a food processor and pulse to mix. Drop tin the bitter a little at a time, then add the vanilla essence and process until the mixture forms coarse crumbs.
Weigh the mixture, then set aside one third in a coverage bowl in the fridge to chill slightly. This is the topping. Press the remaining crumbs evening into the prepared time and chill while you make the filling.
Put the butter, golden syrup and sweetened condensed milk in a saucepan and stir over a gentle heat until melted together. Cool the filling to room temperature and spread over the chilled base.
Crumble the reserved topping into a bowl, mix with the chopped walnuts and chocolate and sprinkle evenly over the caramel. If the mixture if too firm to crumble, then great it coarsely.
Bake for 35 minutes until the topping is an appropriately tan colour. Cool in the tin on a wire rack, cutting into squares or fingers while still warm.