¼ cup sugar
3 tablespoons of butter, softened
1 tsp vanilla
1 ¼ cups self-raising flour
1 egg, beaten
2 cans sweetened condensed milk
2 tbsp golden syrup
1 tsp vanilla paste
1 tsp bourbon (optional)
185gm block dark chocolate
¼ cup cream
Preheat your oven to 180°C and line a 20cm x 30cm tray with baking paper, making sure to cover the sides.
Beat the butter, sugar and vanilla to a cream, add beaten egg and then fold through flour until the mixture forms a firm base.
Press the base mixture into the prepared pan and flatten firmly with a spatula. Bake the base for around 15 minutes, until it is lightly golden. Remove from the oven and set aside to cool.
While the base is baking prepare the filling.
In a bain-marie, slowly heat the condensed milk over a low simmer for about 40 minutes, stirring gently, until it darkens a little and comes together. Remove from the heat and add butter, golden syrup, vanilla paste and bourbon (optional). Stir to combine and then pour it over the cooled base. Leave to set in the fridge for 2 hours or overnight.
Melt chocolate and stir in cream .
Pour the chocolate mixture over the cooled caramel and smooth out. Place the slice in the fridge and chill for about 30 minutes until set. Cut into squares with a dry, warm knife.