Tan Slice

1. Cream butter and sugar until light and fluffy, add flour and vanilla. Mix with your hands until ingredients come together.

2. Press 2/3 of the base mixture into a sponge roll tin. Put in fridge to cool.

3. Melt filling ingredients in a medium sized saucepan until the butter has melted (NB. Do not boil – the mixture catches and burns easily)

4. Cool filling and spread onto the base, then crumble the remaining base mixture over the top.

5. Bake for 45mins at 160C or until filling is set (doesn’t wobble!)

6. As soon as you take it out of the oven, sprinkle with Whittaker’s 50% Dark Chocolate.