Caramel Slice

1. 1

   Spread out the shortbread fingers in one layer in a large square cake tin/dish.

2. 2

   Melt the caramels on a and add in the cream.

3. 3

   Pour the melted caramel mixture of over the shortbread fingers and spread evenly and place in the fridge until it has set.

4. 4

   Melt the chocolate and pout over the caramel layer then return to the fridge until the chocolate hardens.

5. 5

   Once the caramel and chocolate has completely set, turn the tin upside down and let the whole bar fall out. Slice along the shortbread fingers to produce 16 individual caramel slices.

6. 6

   EAT all 16 slices!

* Per serving · 4 servings · Values may vary.

No additional tips available.