Chocolate caramel almond slice
- Heat oven to 170 deg C fan bake. Line a 17cm x 27cm slice tin with nonstick baking paper, with an overhang on all sides.
- 2. Place butter and sugars in a bowl and beat with an electric mixer until pale and creamy. Beat in the egg and vanilla. Stir in sifted dry ingredients, Jersey caramels, almonds and chocolate bits.
- 3. Spread in prepared tin and bake for 25 minutes, or until set. Transfer to a wire rack to cool. Cut into squares to serve and store in an airtight container to keep fresh.