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Home » Cookies and bars

Published: Mar 11, 2011 · Modified: Mar 9, 2019 by Nancy · This post may contain affiliate links · This blog generates income via ads

Chocolate and Caramel Slice Bars

A couple of weeks ago, in my post on Apricot Chicken with Cranberry Rice Pilaf, I confessed one of my deepest, darkest secrets - my penchant for buying new and unusual ingredients at the grocery store and then remorsefully trying to figure out what to do with them.

Well, in the immortal words of Britney Spears "oops, I did it again" - although this time the ingredient wasn't new, and I had a few ideas of what to do with it.

The ingredient in question is "Lyle's Golden Syrup"  a british ingredient that my Grandmother grew up with that has become more widely available in recent years. So what exactly is it? Golden cane syrup to be exact - a bit thinner than honey or corn syrup and with a light caramel flavor.

So, what exactly do you make with this?? Well, you could certainly make flapjacks (not pancakes but an early forerunner of the granola bar) or make Chocolate Caramel Slice Bars. Can you guess which one I chose??

Caramel Slice Bars, a.k.a. Millionaire's Shortbread, Caramel Bars, Windsor Bars, or Milky Way bars are a cross between a bar cookie and a candy. Sinfully rich, they consist of a layer of shortbread topped by a layer of smooth caramel and milk (or in this case semi sweet) chocolate.

I am not going to lie to you, these bars are full of butter - but because they are so rich you won't be tempted to eat a large portion (or so I keep telling myself, uh huh...) so they aren't something you'd make everyday. But when nothing else but rich caramel and chocolate will do, these are the bars for you!!!

Curious about flapjacks?? You can find some great recipes for  them here!

Ladles and Jellyspoons - English Flapjacks

Real Epicurean Maple Pecan Flapjacks

[print_this]

Chocolate Caramel Slice Bars

If you can't find Lyle's Golden Syrup, you can substitute honey or or agave syrup. These bars can be made 3 days in advance. But be careful, they might not last that long!!

(adapted from Bon Appetit)

Crust

  • 1 cup flour
  • ¼ cup golden brown sugar, packed
  • 2 tsp. cornstarch
  • ¼ tsp. salt
  • ½ cup unsalted butter, cut into ½ inch cubes
  • 1 Tbsp. ice water
  • 1 large egg yolk

Filling

  • 1 - 14 oz. can sweetened condensed milk
  • ½ cup golden brown sugar
  • 6 Tbsp. unsalted butter, diced
  • 2 Tbsp. Lyle's Golden Syrup
  • 1 tsp. vanilla extract
  • 6 oz. bittersweet chocolate, chopped
  • 3 Tbsp. whipping cream
  • pinch fleur de sel (optional)

Directions;

  1. Pre heat the oven to 350 degrees. Line a an 11x7x2 pan with foil, letting the excess hang over the edges. Generally butter the foil. Set aside.
  2. Blend the flour, golden sugar, cornstarch and salt in the bowl of a food processor. Add the butter and process until the flour mixture resembles coarse bread crumbs. Add the egg yolk and the water. Blend until the mixture clumps.
  3. Dump the mixture into the prepared baking pan and press dough evenly into the bottom of the pan. Pierce all over with a fork.
  4. Bake the crust for 15 - 30 minutes or until the crust is golden brown. If bubbles form, pierce them  with the fork.
  5. Let crust cool completely.

For Caramel Layer:

  1. Whisk sweetened condensed milk, ½ cup golden brown sugar, ¾ stick diced unsalted butter, syrup and vanilla in a medium saucepan over medium high heat. Whisk until the sugar dissolves and the butter melts.
  2. Attach a candy thermometer to the side of the pan and bring mixture to a gentle boil, whisking constantly. Continue to whisk mixture until temperature reaches 225 degrees - about 6 minutes.
  3. Pour the caramel evenly over the cooled crust. Let set for 15 - 30 minutes.
  4. Combine chocolate and whipping cream in a medium bowl and microwave at 15 second intervals until the chocolate has melted. Stir to combine. Spread chocolate over the caramel. Refrigerate bars until the chocolate is set. Refrigerate.
  5. Remove foil from pan and set bars (still in the foil) on a cutting board. Gently fold down the foil so that it is flat. Cut into 4 lengthwise strips and cut each strip into 5 or 6 bars. Sprinkle lightly with fleur de sel if desired. Serve cold.

[/print_this]

More 10 cookie and bar recipes you can't resist

  • Learn how to get perfectly round cookies with this recipe for slice and bake Chocolate and Orange Icebox cookies.
    Chocolate and Orange Icebox Cookies
  • A little crispy, a little chewy, these one bowl Orange and Ginger Oatmeal Crisps cookies are a healthy treat and are perfect with ice cream.
    Orange Ginger Oatmeal Crisps
  • Chocolate, almonds and toffee come together in these easy, one bowl Almond Toffee Bars that are ready to devour in under 1 hour!!!
    One Bowl Almond Toffee Bars
  • Sweet, earthy and a little spicy, these Chocolate, Chili and Dulce de Leche cookies are a flavor explosion and a creative riff on alfajores.
    Chocolate, Chili and Dulce de Leche Cookies

Reader Interactions

Comments

  1. marla {family fresh cooking} says

    March 11, 2011 at 7:47 am

    Nancy these treats look amazing. Love that golden syrup!

    Reply
    • Nancy says

      March 13, 2011 at 10:06 pm

      I do too - I'd forgotten how good it is - thinking it would be great in a little granola!!

      Reply
  2. Daydreamer Desserts says

    March 11, 2011 at 9:26 am

    These are so right up my alley Nancy, and I must confess... I often find myself in the same situation as yourself. Although I haven't come across this divine syrup while strolling down the isles of my local grocery store yet, but I'm sure if and when I do, it will somehow make it's way into my grocery basket.

    Reply
    • Nancy says

      March 13, 2011 at 10:06 pm

      I think you would love working with this ingredient - it has a wonderful flavor - different from honey and deeper and richer than corn syrup!

      Reply
  3. Allison [Haute Box] says

    March 11, 2011 at 10:06 am

    i love the sprinkle of salt on top. these look delightful!

    Reply
    • Nancy says

      March 13, 2011 at 10:05 pm

      I love the salt too - especially with the caramel!!

      Reply
  4. the urban baker says

    March 11, 2011 at 12:03 pm

    What a beautiful photograph, Nancy. Being a caramel lover, I have always wanted to make this dessert. You've inspired my weekend baking!

    Reply
    • Nancy says

      March 13, 2011 at 10:04 pm

      Thanks Susan - I think I am starting to get a handle on this photography business!! These are really easy to make and so decadent!!

      Reply
  5. Judy says

    March 12, 2011 at 6:17 am

    Chocolate...caramel...what's not to like? Makes me want to plan dessert for dinner first 🙂

    Reply
    • Nancy says

      March 13, 2011 at 10:04 pm

      I know, these are definitely a weakness of mine!!

      Reply
  6. Kate says

    March 12, 2011 at 12:44 pm

    You will find golden syrup in most Aussie cook's pantries - it goes into Anzac cookies !

    Reply
    • Nancy says

      March 13, 2011 at 10:03 pm

      Oooh... haven't made those in ages - I am so glad you mentioned them!!!

      Reply
  7. Kristen says

    March 12, 2011 at 1:06 pm

    I am totally bookmarking this to try soon! Yum! I love everything about these bars.

    Reply
    • Nancy says

      March 13, 2011 at 10:02 pm

      I hope you enjoy them - totally decadent but oh so good!!

      Reply
  8. Magic of Spice says

    March 12, 2011 at 1:53 pm

    You know I really don't mind your compulsive buying habits at all 🙂 These look and sound perfectly wonderful!

    Reply
    • Nancy says

      March 13, 2011 at 10:02 pm

      Phew!! Now if I could just convince my husband of that....

      Reply
  9. My Man's Belly says

    March 13, 2011 at 6:29 pm

    And mine are coming in the mail when?

    Reply
    • Nancy says

      March 13, 2011 at 10:01 pm

      As soon as I finish this semester... promise!!!

      Reply
  10. Sylvie @ Gourmande in the Kitchen says

    March 14, 2011 at 1:46 am

    You just reminded me that I have some Golden syrup in the pantry! I bought some a long time ago when I was at Surfas, which is a really dangerous store for me to be in because I always come home with a ton of new things. Anyhow, it's been sitting there forever and I never think to use it. This certainly sounds like a great way to put it to use.

    Reply
  11. Lauren says

    March 15, 2011 at 12:27 pm

    Oh my!!!! These look and sound absolutely fabulous.

    Reply
    • Nancy says

      March 16, 2011 at 6:47 pm

      Hi Lauren,

      Glad that you like the look of these and I have to say they are really good - definitely worth the splurge!!

      Reply
  12. Mary @ Delightful Bitefuls says

    March 15, 2011 at 2:17 pm

    Those are beautiful! LOVE this combo of flavors... I'm already drooling thinking about eating these!!

    Great blog; happy I found you!

    Mary

    Reply
    • Nancy says

      March 16, 2011 at 6:46 pm

      Hi Mary!!

      I am so glad that you stopped by!! These are truly decadent and worth every calorie!!!

      Reply
  13. Suzanne says

    March 30, 2011 at 6:54 pm

    Just tried these today. Easy recipe and they came out delicious! I don't think Lyle's syrup is a available where I live so I used agave nectar. Thanks for the recipe.

    Reply
    • Nancy says

      April 04, 2011 at 6:11 pm

      Hi Suzanne,
      Glad you liked the bars and the agave would be a great substitute. Lyle's is a bit hard to find in some places but if you see it, pick up a can - it has a nice deep flavor like honey without the floral notes!

      Reply
  14. sophistimom says

    April 23, 2011 at 8:52 pm

    Love Caramel Slice. Australians are food geniuses, aren't they?

    Reply
  15. san bernardino personal injury attorney says

    May 24, 2012 at 11:49 am

    These look fantastic!! I can't wait to give them a try, but I think I might sneak some pretzels in there some where 😀 Great post, and thanks for sharing!

    Reply

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