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Butterscotch Slice Recipe: My First Blog Post Memories

Hi

Welcome to my first blog post!

I want to use this space to introduce myself and share what’s coming next. I make short films and cooking tutorials, which I post on YouTube to share my work with a wider audience. My dream is to become a successful filmmaker, so I combine filmmaking with my love of baking and creating. Through this website and my tutorials I hope to showcase my films, inspire you to bake, and share some of my favourite recipes.

Baking has always been a passion for me, but over the past year I’ve been baking constantly and discovered how much I enjoy it. As my confidence has grown I’ve started to adapt and improve recipes, and I hope you’ll feel the same confidence in the kitchen as you try these ideas.

 

Now for my first recipe.

Butterscotch Slice. Layers of crisp shortbread, gooey #caramel and rich chocolate. Click the link for the #recipe

Butterscotch Slice — just look at that caramel.

I’ve been making these bars nonstop for the past month. I bake them and they mysteriously disappear — like kitchen elves have sampled them while I’m not looking.

Butterscotch Slice. Layers of crisp shortbread, gooey #caramel and rich chocolate. Click the link for the #recipe

Here’s the recipe I’ve been making again and again.

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Print Recipe

Butterscotch Slice

Buttery, crunchy base topped with a soft caramel filling and a smooth chocolate layer.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 12 Pieces
Calories: 319kcal
Author: Emma Burton

Ingredients

  • ½ Cup Butter, Softened (125g)
  • ¼ Cup Caster Sugar (50g)
  • 1 and ½ Cups All-Purpose Flour (192g)
  • 1 Pinch Salt
  • 1 Egg Yolk
  • 2 Tbsp. Milk

Caramel Filling;

  • ½ Cup Butter (125g)
  • 2 Tbsp. Caster Sugar
  • ⅔ Cup Condensed Milk (204g)
  • 3 Tbsp. Golden Syrup

Chocolate Topping;

  • ¾ Cup Dark Chocolate (130g)
  • 20 g Butter (1 Tbsp.)

Instructions

  • For the base:
  • Grease a shallow 9″ tin and preheat the oven to 180°C.
  • In a food processor, combine the butter, caster sugar and flour. Pulse until the mixture resembles fine breadcrumbs.
  • Add the egg yolk and milk and process until the mixture forms a dough.
  • Press the dough evenly into the base of the tin.
  • Bake for 25–30 minutes and then allow the base to cool in the tin.
  • For the caramel filling, combine the butter, caster sugar, condensed milk and golden syrup in a saucepan over low heat until the butter melts and the sugar dissolves.
  • Increase the heat slightly and bring the mixture to a gentle boil, then simmer while stirring.
  • Stir the caramel as it boils for about 5 minutes to thicken it.
  • Remove from the heat and let it cool for 10 minutes.
  • Pour the caramel over the cooled base and spread it evenly.
  • Allow the caramel to set while you prepare the chocolate topping.
  • Melt the chocolate and butter together in a saucepan or in short bursts in the microwave, stirring until smooth.
  • Pour the melted chocolate over the caramel and spread into an even layer.
  • Let the chocolate set, then slice and serve.

Nutrition

Calories: 319kcal
Tried this recipe? Tag me!Mention @LightsCameraBake or use the tag #lightscamerabake when you share your photos.

Butterscotch Slice. Layers of crisp shortbread, gooey #caramel and rich chocolate. Click the link for the #recipe

That’s all for now. I hope you enjoy the site and follow along as I post new recipes and projects.