CARAMEL SLICE
A crumbly coconut shortbread topped with a perfectly gooey caramel layer and dark chocolate topping. Caramel slice is the ultimate indulgence.
Time 1h
Yield Serves 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 170°C (150°C fan-forced). Grease a shallow 22cm-square cake pan; line base and sides with baking paper, extending paper 5cm above edges.
- Combine sifted flour, coconut, sugar and melted butter in a medium bowl; press mixture firmly over base of pan. Bake for about 15 minutes or until browned lightly; cool.
- Combine condensed milk, extra butter and syrup in a small saucepan; stir over medium heat until smooth, pour over base. Return to oven; bake for 25 minutes. Cool.
- Combine chocolate and oil in a small saucepan; stir over low heat until smooth. Pour chocolate over caramel. Refrigerate slice for about 3 hours or until set, before cutting.
Nutrition Facts : ServingSize Serves 10
CARAMEL SLICE (MILLIONAIRE'S SHORTBREAD)
The Australian caramel slice is a layer of caramel sandwiched between a shortbread and chocolate layer. It is called millionaire's shortbread in Scotland.
Provided by Mike Benayoun
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 320°F (160°C).
- Butter a rectangular 11x8 inches (28 cm x 18 cm) mold, preferably with a removable bottom.
- In a bowl, mix all the dough ingredients, form a dough without kneading too much and pack the mixture in the mold.
- Bake for 15 minutes until the surface is golden.
- Remove from the oven and let cool completely.
- Preheat the oven to 350°F / 170°C.
- In a non-stick pan, melt the butter over low heat and add the brown sugar, sweetened condensed milk, golden syrup, and the vanilla. Boil for 5 minutes without ever stirring.
- Pour the caramel on the biscuit base and bake again for 10 minutes.
- Let the cake stand in the refrigerator for 30 minutes.
- Melt the chocolate and oil in a bain marie (water bath) and pour it over the cake.
- Let cool in the refrigerator for at least 2 hours before serving. Cut into square slices.
CARAMEL SLICE
I started making this 30+ years ago for the DH - from a Nestles condensed milk can, the DH prefers it without the chocolate topping so I have omitted it, never done it. I've only recently just started to make this again for him, don't know why I stopped doing so in the first place, so it has been a rediscovery.
Provided by ImPat
Categories Bar Cookie
Time 35m
Yield 1 tray, 24 serving(s)
Number Of Ingredients 7
Steps:
- For Base - Preheat oven to 180C/160Cfan forced/350°F.
- Mix all ingredients together.
- Press firmly into a tray (I use one 27cm x 18cm - approximately 10 1/2" x 7") .
- Bake for 10 to 15 minutes (should have a slight golden colour and still soft to the touch).
- Let cool while making filling.
- Filling - Put all ingredients into a small saucepan and cook over low heat till butter melted and well combined and takes on a golden colour (about 3 to 5 minutes).
- Pour over biscuit base and return to the oven for about 10 minutes.
- Let cool completely before cutting.
CHOCOLATE CARAMEL SLICE
Posted in response to a recipe request. Source: Australian Women's Weekly: The Big Book of Beautiful Biscuits. Times are guesses only. Australian measurements used.
Provided by auntchelle
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Line a 28cm x 18cm lamington tin with aluminium foil. Cover base of tin with 12 wafers. Trim where necessary so wafers fit base perfectly. Remove from tin and cut remaining 12 wafers to match.
- Place chocolate and butter in top of a double saucepan and melt over simmering water. Spread base of tin with half the chocolate mix.
- Arrange 12 of the prepared wafers over chocolate. Refrigerate.
- Combine condensed milk, butter (extra) and golden syrup in saucepan. Stir constantly over medium heat until mixture begins to stick and bubble on base of pan. Continue to stir a further 3 minutes then stir in peanut butter.
- Spread caramel evenly over wafers in tin then arrange the final 12 wafers on top.
- Spread wafers with the remaining chocolate mix.
- Refrigerate 30 minutes or until chocolate has set. Stand at room temperature for 20 minutes before cutting. With a sharp knife cut into squares, then each square into a triangle.
CHOC-PEANUT CARAMEL SLICE
Make and share this Choc-Peanut Caramel Slice recipe from Food.com.
Provided by Tami W
Categories Dessert
Time 40m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- Grease deep 19cm-square cake pan. Fold 40cm piece of foil lengthways into thirds; place foil strip over base and up two sides of pan (this will help lift the slice out of the pan). Line base with baking paper.
- Combine butter, sugar and condensed milk in medium heavy-based saucepan; stir over medium heat, without boiling, until sugar dissolves. Bring to a boil; stirring constantly, about 10 minutes or until caramel mixture becomes a dark-honey colour and starts to come away from the base and side of pan.
- Working quickly and carefully (the mixture is very hot), pour caramel into pan; smooth with metal spatula. press nuts into caramel with spatula; cool 20 minutes.
- Stir chocolate and extra butter in small heatproof bowl over small saucepan of simmering water until smooth; spread chocolate mixture over slice. Refrigerate until set. Use foil strip to lift slice from pan before cutting into squares.
Nutrition Facts : Calories 128.2, Fat 8.5, SaturatedFat 4.5, Cholesterol 11.1, Sodium 34.9, Carbohydrate 13.3, Fiber 1.2, Sugar 11.1, Protein 2.5
WARM CARAMEL CLOUD SLICE
From our local paper, saving here to make for the DH. times are estimated and also assumed you would make the caramel while base is cooking and start the meringue - time given should be achievable. I've since made this and altered the timings a little and the pan I used was 17cm x 25cm and worked fine though gave a slightly thick base and the base took about 18 minutes to cook. Also suggest you use the back of a spoon to flatten out the dough in the pan and give the pan a slight grease before putting in the baking paper as it helps to anchor it so you don't have it sliding as you spread the raw dough out. I have left the serving size the same though they are large serves but you could get away with 12.
Provided by ImPat
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dough Base - Preheat oven to 165°C.
- Line a 20cm x 30cm slice tin/tray with 4cm sides with baking paper and set aside.
- In a clean bowl beat together the butter and sugar until pale, then add egg yolks on at a time, making sure each is combined before the next is added and is also combined.
- Using a spatula, fold in flour, adding the milk at the end.
- Put the dough mix into the tin/tray and press down evenly to cover the base and then pop in the oven, bake for 15 to 18 minutes, then remove from the oven and set aside.
- Filling - In a small saucepan over a low heat, mix together the condensed milk, unsalted butter and golden syrup, this will take 3 to 5 minutes and then remove from heat (if you cook to long it will begin to separate, if this happens give it a brisk whisk to bring it back together) and stir in the egg yolks and pour the filling over the base, making sure it is evenly spread over the dough.
- Meringue Topping - In a new clean bowl beat the egg whites until they form soft peaks and then slowly add sugar and beat until stiff peaks form.
- Spoon meringue evenly over the carmel filling and then bake in the oven for 10 to 15 minutes or until meringue starts to colour.
- Remove from the oven and allow to cool a little before slicing.
Nutrition Facts : Calories 595.7, Fat 29.9, SaturatedFat 18.2, Cholesterol 161.4, Sodium 584.1, Carbohydrate 73.5, Fiber 0.8, Sugar 50, Protein 10.1
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