Tangleby Tan Square

Makes 18 Pieces

Serves

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Prep Time

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Cook Time

The addition of chocolate chunks and cherries brings this square to a new and colourful level.

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Ingredients

Base and crumble

  • 260g butter – softened
  • ½ cup sugar
  • 3 cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract

Caramel

  • 395g can sweetened condensed milk
  • 75g butter – cubed
  • ¼ cup golden syrup

Topping

  • 100g chocolate – chopped
  • ½ cup red glacé cherries – chopped

Method

  • Preheat the oven to 180oC (160oC fan bake). Line a 23cm square baking pan with baking paper.

Base

  • Cream the butter and sugar until light and fluffy.
  • Add in the flour, baking powder, salt and vanilla extract. Mix well.
  • Set aside 1 ¼ cups of the mixture for the crumble topping.
  • Press the remaining mixture into the prepared baking pan and refrigerate with the crumble topping.

Caramel

  • In a medium saucepan, over a low heat, stir together all the caramel ingredients. Whisk continuously until the mixture comes to a boil and the mixture is thickening.
  • Pour the caramel over the prepared base. Sprinkle over the crumble topping.
  • Cook for 10 minutes. Remove from the oven and evenly sprinkle over the chocolate and glacé cherries, pressing them slightly into the crumble.
  • Return the slice to the oven and cook for a further 13 – 15 minutes or until golden.
  • Leave the slice to cool in the pan before cutting into pieces.