A crunchy base, thick chocolate and sweet caramel; these gooey teatime treats bring back nostalgic memories for Jane Hornby
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Making them with kids?
If you’re making the slice for kids, you can swap the dark chocolate for milk, leave the salt out of the caramel and the nuts out of the base.
It must be 20 years since we last made these together, but the memory of standing in the kitchen stirring caramel with mum is still as vivid as ever. She knows I can’t resist fiddling with a recipe, so now these shortbread slices have grown up too, and are made with creamy salted caramel, toasted almonds and a layer of dark, bitter chocolate