Tan Slice

Base

1. Cream butter and sugar together until light and creamy.
2. Add vanilla essence and flour, then mix until a crumb texture forms (do not overmix).
3. Set aside approximately 200g of the crumb mixture for topping
4. Press the remaining mixture evenly into a lined baking tray to form the base.

Caramel

1. Place condensed milk, golden syrup, and butter into a saucepan.
2. Heat gently, stirring continuously until butter is melted and mixture is smooth.
3. Continue cooking while stirring until the caramel thickens slightly.

Assembly & Baking

1. Pour the caramel evenly over the prepared base.
2. Sprinkle the reserved crumb mixture over the top.
3. Bake at 170-180°C for 20-30 minutes, or until golden and set.
4. Remove from the oven and allow to cool slightly.
5. Sprinkle choc budlets over the top while still arm so it melts.
6. Spread evenly if desired.

Allow to cool completely before slicing into portions