White Chocolate Caramel Slices

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). Line an 18cm square baking tin with parchment paper.

2. 2

   In a large saucepan, melt the butter, caster sugar, brown sugar and salt over low heat, stirring occasionally.

   Tip: Be patient, this will take about 10 minutes.

3. 3

   Remove from heat and stir in the white chocolate until melted and smooth.

   Tip: Be patient, this will take about 5 minutes.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Don't overmix!

5. 5

   Pour the mixture into the prepared baking tin and smooth the top.

6. 6

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

7. 7

   Remove from the oven and sprinkle the crushed biscuits over the top.

8. 8

   Return the tin to the oven for a further 5 minutes, or until the biscuits are golden.

9. 9

   Remove from the oven and let cool completely.

10. 10

    Once cool, melt the caramel sauce in a saucepan over low heat.

    Tip: Be patient, this will take about 5 minutes.

11. 11

    Pour the melted caramel over the top of the biscuit layer.

12. 12

    Refrigerate for at least 2 hours to set the caramel.

    Tip: This will help the caramel set properly.

13. 13

    Cut into squares and dust with flaky sea salt.