TAN SLICE
For the Caramel peel the label off a tin of sweetened condensed milk and lay down in your slow cooker and cover with water, put lid on and cook for 4 hours on high. Don't open tin until its cold, the pressure build up will explode caramel which could burn you.
For the base/topping, 180g of butter, 100g of sugar, 1/2 teaspoon of vanilla, 300g of flour, 1 teaspoon of baking powder and 1/2 cup of Chocolate drops.
Cream the butter and sugar then mix in the vanilla. Add in flour and baking powder and mix it will be a crumbly mixture. Press 3/4 of the mixture into a greased slice tin I use cooking spray. Put into fridge for 30 minutes.
Tip caramel out of tin into a bowl and mix to make it easier to spread. Spread caramel over base. Add the chocolate drops into the rest of the mixture and sprinkle it all over top of the Caramel. Then into a preheated oven 180°c on bake for around 15 minutes. Top should be slightly golden. Leave on bench till cool then into fridge for a few hours if not over night before slicing
