Crunchie bars, double cream and condensed milk make a delicious filling in this afternoon tea pastry treat.
- 1 sheet of ready-rolled puff pastry
- Icing sugar, for dusting
- 200g (7oz) condensed caramel
- 200ml (7fl oz) double cream
- 2 Crunchie bars, coarsely crushed
- Cocoa powder (optional)
Preheat the oven to 220ºC/425ºF/gas mark 7. Cut the pastry to a 20-23cm (8-9″) width (any extra can be frozen).
Line a baking tray with greaseproof paper, dusting it liberally with icing sugar.
Bake for 25-30 mins until risen and golden brown. Once cooked, cut the pastry into two long rectangles.
In a large bowl, whisk together the caramel and cream to a soft peak and fold in the crushed Crunchie bars. Spoon the cream onto one of the pastries and top with the other pastry slice.
Dust liberally with icing sugar and then add a light dusting of cocoa powder, if using, to give a cappuccino-style finish.
Top tip for making Gary Rhodes’ caramel slice
Chopped bananas or toasted almonds can be added to the cream or sprinkled on the pastry before topping with the cream.