White Chocolate, Cranberry and Pistachio Caramel Slice

I was in the beautiful New Zealand, on holiday visiting my family for Christmas, so there was lots of holiday baking to do, and plenty of mouths to feed.

Here is a twist on a traditional caramel slice recipe that I have done, to give it more of a festive feel, beware you only need a small slice it is pretty rich in taste!

White Chocolate, Cranberry and Pistachio Caramel Slice

Shortbread

1 cup of plain flour sifted
1/2 cup of brown sugar
1/2 desiccated coconut
125g butter, melted

Caramel filling

60g butter
2 tablespoons of golden syrup
400g condensed milk

White chocolate topping

125g white chocolate
60g butter
handful of pistachios - chopped
handful of dried cranberries

1. Combine sifted flour, sugar and coconut in a bowl. Mix in melted butter. Press into a greased 28 x 18cm oblong, shallow baking tin. Bake at 180 degrees for 25 - 30 minutes, or until golden.

2. To make the filling: melt butter over low heat in a small pan. Stir in the condensed milk and golden syrup. Let it cool slightly. Pour over cooked base and bake for 20 minutes. Set aside until cold.

3. To make topping: melt chocolate and butter in a bowl over a pan of simmering water. Stir to combine. Pour over the chilled caramel filling, and spread evenly. Sprinkle over pistachios and cranberries. Refrigerate until set. Cut into small slices as this is very rich!