I hope everyone had a great long weekend and ate loads of chocolate. We made the most of the Easter sales and bought alllllll the baby things! Cot, pushchair, adorable teeny tiny clothes…oh my gosh. So much cuteness. I also re-covered the rocking chair I bought second hand for the baby room, re-organised my pantry and freezer and did a bit more de-cluttering. Is this what they call nesting? Because I think it’s happening to me. Plus we got a surprise visit from my friend Tammi who is over from the UK at the moment. Such a great weekend! I think they should all be 4 days. Speaking of 4 days, I only have two 4 day weeks left at work. Whaaaaat?? Then I am on permanent holiday/waiting around/mum duties. Kind of terrifying and exciting all at the same time! Things are about to change in a massive way!
So considering that I have been totally negligent with the Easter recipes this year (we’ve been soooo busy!) here is a real goody for you. This is another one of our family favourites. It’s right up there with chocolate fish slice and banana chocolate chip muffins. It’s butterscotch slice!
The slice itself is another easy peasy one. Sometimes we like to fuss around with fancy pants slices, sometimes not so much. This one is a little bit in the middle. There are 2 main components. The base (which is also the crumbly topping) and the gooey butterscotch filling which is definitely the best part. Mum used to make this slice all the time for us to take on school camps and in our lunches. It was probably up there with my most favourite things and still is.
Make the base and press 3/4 of it into a brownie tin. Wrap the other 1/4 in gladwrap and put it in the freezer while you make the filling – a simple matter of melting butter, brown sugar and condensed milk together. 3 of my all time favourite ingredients!
Pour the filling over the unbaked base, grab the remaining dough from the freezer and using a cheese grater, roughly grate it over the filling. If you don’t want to grate it, you can also just crumble it.
Bake for 30-35 minutes until the filling is bubbling and going golden brown around the edges. Remove from the oven and allow to cool completely in the tin before removing and slicing. Or, you know just throw a scoop of vanilla ice-cream on the top, grab a spoon and call it a day. Your call!
This slice also keeps really well – for about 10 days at room temperature – and freezes well too for those times you need to take a plate somewhere.
It’s caramelly, butterscotchy goodness! A buttery base with a gooey inside – it’s slice perfection!
- 125 g butter
- 1/2 cup (110g) sugar
- 1 egg
- 1 tsp vanilla
- 2 1/2 cups (350g) flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 100 g butter
- 1 x 400g tin condensed milk
- 1 TBSP brown sugar
Pre-heat the oven to 180°C and line a 20cm square baking tin with baking paper.
In a medium sized pot, melt the butter and sugar together. Remove from the heat and beat in the egg and vanilla.
Stir in the flour, baking powder and salt until the dough comes together.
Place 3/4 of the dough in the lined baking tin and reserve the rest, wrap it in gladwrap and place in the freezer. Press the dough in the tin so that it is evenly spread to the edges.
Now prepare the filling. Melt all filling ingredients together over a medium heat in a small pot on the stove. Pour over the unbaked base.
Remove the 1/4 dough from the freezer and using a cheese grater or your hands, roughly grate or crumble the dough over the filling.
Bake for 30-35 minutes until the filling is bubbling and is starting to go golden brown around the edges.
Remove from the oven and cool completely in the tin before removing and slicing.
Store in an airtight container at room temperature for 10 days or freeze.