The Barefoot Hippy is where we share the recipes from Hippy Soap Co's products & more, so you can create your own

Squares & slices

Chocolate caramel slice

170g (6oz) butter
115g (4oz) sugar
1 tsp vanilla essence
1 egg
250g (9oz) flour
1 1/2 tbsp cocoa
1 tsp baking powder

caramel filling:
1/2 tin condensed milk
1 tbsp golden syrup
50g (2oz) butter
vanilla essence

Line a sponge roll tin with baking paper.
Make the filling by combining filling ingredients in a saucepan over low heat until all mixed together. Allow rto cool while making the dough.
Cream the butter, sugar and vanilla. Beat in the egg. Add the sifted dry ingredients and mix together until combined.
Press two-thirds of the mixture into the base of the prepared pan.
Pour over the caramel filling.
Crumble the remaining mixture over the caramel.
Bake 180°C for 20 – 25 minutes. Cool in the tin before cutting into pieces