Mianland Butter Caramel Christmas Slice-4248-4 small.jpg

A decadent salted caramel slice made festive with the addition of fruit mince and dark chocolate chunks! A perfect dessert to serve on Christmas Day. 

Because the caramel is salted in this slice, I have used Mainland's unsalted butter in the base. Regular butter will overpower the sweet flavours and make this dish too salty. Thanks to Mainland for sponsoring this recipe. 



160g Mainland Unsalted Butter, at room temperature
1/2 cup caster sugar
1 tsp vanilla extra
1 3/4 cups plain flour
1 tsp baking powder
20g butter for caramel
180g condensed milk
180g tinned caramel
1/2 teaspoon salt
100g fruit mince 
150g block dark chocolate, roughly chopped


Preheat oven to 180ºC. Line a 30 x 20cm slice tin.

In a large bowl, beat butter and caster sugar until light and creamy. Add the vanilla extract and combine. Add sifted flour and baking powder and beat until incorporated. Mixture will be quite crumbly and dry. 

Press 3/4 of the mixture into the base of the tin. Use the back of a spoon to smooth out any bumps. Bake base for 10 minutes.

In a saucepan over a low heat, whisk together butter, condensed milk, caramel and sea salt. Cook for 3 - 4 minutes until smooth. Pour evenly over base. 

Top with fruit mince, chopped dark chocolate and remaining base mixture. 

Bake for 25 minutes or until set. Let cool completely in the tin before cutting.