Millionaire's Shortbread/Caramel Slice (Coconut-Free)

These delicous bars are what I always thought of homemade Twix bars.  They're also known as Millionaire's Shortbread, or Caramel Slice, depending on what country you're in.  I found this recipe on an Australian blog, and there, they are called Caramel Slices.  I omitted the coconut, and added almond flour in its place, so I hope they can still be considered Caramel Slices.  (By the way, the almond flour sub was perfect; the texture of the shortbread is amazing.) 

Millionaire's Shortbread/Caramel Slice

adapted from Recipe Tin

BASE

1 cup flour, plain/all purpose
1/2 cup brown sugar , loosely packed
1/2 cup almond flour OR desiccated (finely shredded) coconut 
125g / 4.5oz / 1/2 cup PLUS 1 Tablespoon salted butter, melted

CARAMEL FILLING
125g / 4.5oz /1/2 cup PLUS 1 Tablespoon butter, roughly chopped
1/2 cup (80g) brown sugar , loosely packed
1 tsp vanilla extract 
395g / 14oz sweetened condensed milk (1 can, 300ml) 

CHOCOLATE TOPPING
200g / 7oz dark or milk melting chocolate (US: semi-sweet chocolate chips)
1 tbsp vegetable oil

1.  BASE: Preheat oven to 180°C/350°F (fan 160°C).  Grease and line a 28x 18cm (lamington pan) / 7" x 11" rectangle pan with baking/parchment paper. (I used an 8" x 8" pan; just greased it; no parchment paper.)  Mix together Base ingredients and press into a pan using a silicone spatula.  Bake for 12-15 minutes until the surface is golden. Cool in fridge while you make the caramel. 

2.  CARAMEL:  Lower oven to oven to 160°C/320°F (fan 140°C).  Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.  When bubbles appear, add condensed milk. Whisk constantly for 5 minutes OR until you start getting some big slow bubbles on the base. (Mine only took a minute or two for this to happen). Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.
Bake for 12 minutes. Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch. 

3.  CHOCOLATE:  Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (takes me 4 x 30 sec). (I always melt chocolate in a double boiler on the stovetop, so I did that here). Pour over caramel, spread with a silicone spatula or the back of a spoon. Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!

**This post and photos are property of http://dishingwithdish.blogspot.com/**