Butterscotch Caramel Slices

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

   Tip: Make sure to grease the baking tray lightly before adding the dough.

2. 2

   In a medium saucepan, melt the butter and golden syrup over low heat, stirring occasionally.

   Tip: Use a heatproof bowl or saucepan for this step.

3. 3

   Remove the saucepan from the heat and stir in the sugar until dissolved.

   Tip: Be careful not to splash any of the hot syrup.

4. 4

   Return the saucepan to low heat and cook, stirring occasionally, until the mixture reaches 115°C (240°F) on a candy thermometer.

   Tip: If you don't have a candy thermometer, test the mixture by dropping a small amount into cold water.

5. 5

   Remove the saucepan from the heat and stir in the flour and baking powder until just combined.

   Tip: Be careful not to overmix the dough.

6. 6

   Let the mixture cool slightly before stirring in the milk and butterscotch chips.

   Tip: Use a wooden spoon or spatula to mix the dough until smooth.

7. 7

   Spoon the dough into the prepared baking tray, leaving about 1cm of space between each slice.

   Tip: Use a cookie scoop or spoon to portion out the dough.

8. 8

   Bake for 20-25 minutes or until the edges are golden brown.

   Tip: Rotate the baking tray halfway through baking to ensure even cooking.

9. 9

   Remove the baking tray from the oven and sprinkle with flaky sea salt.

   Tip: Let the slices cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

10. 10

    Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Drizzle the melted chocolate over the cooled slices.

11. 11

    Drizzle the caramel sauce over the chocolate-covered slices.

    Tip: Serve immediately or store in an airtight container in the refrigerator for up to 3 days.