Tan Slice

Three tan squares stacked on each other showing the layers of shortbread and caramel.

A tan slice or tan square is a super tasty caramel shortbread crumble bar. This classic New Zealand treat consists of a caramel-filling sandwiched with a delicious simple buttery shortbread.

Prep Time 25

Cook Time 25

Chilling Time 2

Total Time 2 50

Servings16 squares

saltyginger.comMary-Lou

Equipment

1 9x9 Inch (23x23cm) Square Cake Pan

Ingredients

Whipped Shortbread Base

225 grams butter (soft but not melted*note 1)
60 grams icing sugar (powdered/confectioner's)
100 grams white granulated sugar (caster/granulated)
1 teaspoon vanilla extract
330 grams plain flour (all-purpose flour/standard grade)
½ teaspoon table salt

Caramel Filling

115 grams butter (*Note 2)
110 grams light brown sugar
1 tin/can sweetened condensed milk (397grams/14oz.)
40 grams golden syrup (maple syrup)
¾ - 2 teaspoons sea salt (add to taste)
1 teaspoon vanilla extract

Instructions

Preheat the oven to 180°C/355°F. Grease and line a 9"x9" square cake tin, making sure that the baking paper comes up the sides to allow for easy removal and to prevent the caramel from sticking to the sides.
Combine the butter, icing sugar, white sugar and vanilla in a large mixing bowl. Beat together until the butter and sugars are well incorporated, light, fluffy and the butter has lightened in colour.
225 grams butter, 60 grams icing sugar, 100 grams white granulated sugar, 1 teaspoon vanilla extract
Add in the flour and salt, mixing with a spatula or wooden spoon until a soft pliable dough forms.
330 grams plain flour, ½ teaspoon table salt
Divide the dough into thirds. Press ⅔ of the dough into the bottom of the prepared tin. Use the back of a cup measurer or offset spatula to really press the dough into the pan. Prick the dough with a fork throughout and bake for 15 minutes until the biscuit base is a nice light golden brown.
Allow the biscuit base to cool slightly in the tin while making the caramel filling.
Place the butter, syrup, sugar, and condensed milk in a medium-sized saucepan and bring to a boil, stirring the entire time all the ingredients are melting together. Once the caramel has started to heat up and boil, whisk/stir constantly for 5 to 10 minutes until the caramel thickens and browns. To test the caramel, take a cold teaspoon or knife and dip it in, if it sets up fairly quickly the caramel is done. Take off the heat and stir through the salt and vanilla.
115 grams butter, 110 grams light brown sugar, 1 tin/can sweetened condensed milk, 40 grams golden syrup, ¾ - 2 teaspoons sea salt, 1 teaspoon vanilla extract
Pour the caramel filling over the biscuit base, and smooth out with a spatula if needed. Then crumble the last ⅓ of the shortbread over the caramel filling. Bake for a further 15 minutes at 180°C/355°F.
Once baked, allow the slice to cool completely before slicing, this can take between 2 to 3 hours at room temperature.
Once the slice has cooled completely. Remove the slice from the tin, and slice with a sharp knife.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

225 grams = 2 sticks = 1 cup of butter. While 225 grams of butter = US cup, it is less than a metric cup of butter.
115 grams = 8 tablespoons = 1 stick (which is half a US cup, and less than half a metric cup of cutter)

For a little extra pizzazz sprinkle ½ cup of dark chocolate chips over the shortbread as soon as it comes out the oven.

Condensed milk must be the full cream variety, this ensures the caramel filling will set to a slicing consistency.

To get clean even slices, mark your slice using a ruler, and then warm up your sharp knife in hot water, wipe dry, and cut. By warming up the blade and wiping it clean in between each slice you will get perfect slices.

How do I know the caramel is finished cooking? I use the simple method of a cold (meaning that it has been unused and isn't warmed up by the hand) spoon or butter knife. I then dip it into the caramel if the caramel is cooked, it will set fairly quickly and not drip off the utensil. This will occur between 5 to 10 minutes of cooking.

Storage and Freezing

Store this tan slice in an airtight container for up to a week. Or freeze for up to 3 months.

Nutrition