18 lattice biscuits
Sea salt flakes, to taste
3 teaspoons powdered gelatine
250g block cream cheese, chopped, at room temperature
1 cup caramel spread (See Tip)
1 cup double thick vanilla custard
¾ cup icing sugar mixture
2 tablespoons caramel spread
Grease a 19.5cm x 5cm deep, square cake pan (base measures 18cm). Line base and sides with baking paper, extending paper 4cm above pan edges.
Arrange half the biscuits, glaze-side down, over base of prepared pan.
To make filling, sprinkle gelatine over 1/3 cup water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove jug. Cool slightly.
Beat cream cheese and caramel in the small bowl of an electric mixer until smooth. Beat in custard, then cooled gelatine mixture until combined.
Pour filling evenly over biscuits in pan. Spread evenly. Arrange remaining biscuits over filling, glaze-side up. Refrigerate for about 4 hours, or until firm.
To make icing, combine sugar, caramel and 2 teaspoons water in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth and warm. Remove.
Pour icing over biscuits. Spread evenly. Sprinkle with salt. Refrigerate until set.
Lift slice from pan. Cut into squares using biscuits as a guide.
TIP! We used Bonne Maman caramel spread available in the jam section of major supermarkets, however it can be replaced with any thick, caramel spread. Slice can be made up to three days ahead. Store in an airtight container in the fridge.