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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line the bottom and sides of a 9x13x 2 inch pan with buttered parchment or foil. | 2. Set a rack in the lowest level of the oven and preheat to 350 degrees. | 3. For the dough, beat the butter, sugar and salt with an electric mixer that has a paddle attachment, on medium speed, until soft and light, about 2-3 minutes. | 4. Beat in the vanilla and then on lowest speed add the flour, scraping the bowl and paddle with a rubber spatula and continuing to mix until the dough is smooth. | 5. Scrape 3/4 of the dough into the prepared pan. | 6. Use the palm of your hands to press the dough down evenly, without compressing it any more than necessary. | 7. Chill the dough lined pan, and reserve the remaining dough at room temperature. | 8. For the filling, bring the butter, corn syrup, and sweetened condensed milk to a simmer in a medium saucepan, stirring occasionally. | 9. Allow the mixture to boil gently until it starts to thicken and becomes a very light caramel color. | 10. Pour the filling into a stainless steel bowl and let it cool for 5 minutes. | 11. Remove the dough lined pan from refrigerator and scrape the filling onto the dough, spreading it out evenly to cover the dough. | 12. Use the remaining dough to make a crumbly topping. Using your fingertips separate the dough into medium crumbs and evenly scatter them on the caramel filling. | 13. Bake until the filling is a deep caramel color and the dough amd crumb topping are baked through, about 30 minutes. | 14. Cool for about 10 minutes in the pan on a wire rack, then lift the slab of baked dough out of pan to a cutting board, before it has cooled completely. | 15. Cut the slab into 24, 2 inch squares, store at room temperature, and serve within a couple of days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	7/8	cup	unsalted softened	1424.1412	0.1192	1.6883	161.1047
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
purpose flour	2 1/4	cups	unbleached	-	-	-	-
butter	5	tablespoons	unsalted	427.5	19.6425	13.3575	36.0
corn syrup	1	tablespoon		62.26	16.8938	0.0	0.044000000000000004
milk	14	ounces	sweetened condensed	912.8537	21.9879	9.0888	94.6193

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.