Salted Spiced Caramel Slice

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Recipe's preparation

Base

1. Preheat oven to 160C. Line the base of a 20cm springform tin or a 20cm square slice tin with baking paper. 

1. Put flour, sugar, butter and cinnamon into TM bowl and process 10 – 15 seconds/speed 7 until combined.   Press mixture evenly into prepared pan. Smooth surface and bake for 15 - 20 minutes or until lightly golden. Wash and dry TM bowl.

Filling

1. To make filling, put butter, golden syrup, cardamom, cinnamon stick, cloves and tea bag into TM bowl and cook 3 minutes / 60^oC/reverse/ speed soft until butter has melted.

1. Cook for a further 2 minutes/ 100C/reverse/ speed 1. Remove and discard tea bag.

1. Add condensed milk to TM bowl and cook 15 minutes/ Varoma / reverse/ speed 3 or until mixture has thickened and slightly darkened. Remove cinnamon stick from TM bowl and discard. 

1. Pour mixture over base. Bake for 10 - 15 minutes or until bubbling and lightly golden. Remove from heat. Set aside to cool until caramel is firm.

Topping

1. To make topping, put chocolate into TM Bowl and chop 10 seconds/speed 9. Add butter and cook 2 minutes / 60C/ speed 1 until almost melted. Stir 1 minute/ speed 3 or until smooth.

1. Spoon topping over filling, smoothing surface with back of spoon.

1. Sprinkle salt flakes over chocolate topping, then refrigerate for 1 – 2 hours until set.

1. Cut into thin wedges or small squares and serve. Tastes great with a good coffee.