Biscuit Base Caramel Slice Food

CARAMEL SLICE

Caramel Slice image

Recipe video above. An easy Caramel Slice recipe that delivers as promised - a creamy caramel filling that sets perfectly (no more runny caramel!) and chooclate that doesn't crack when you cut into it!

Provided by Nagi | RecipeTin Eats

Categories Sweet

Time 55m

Number Of Ingredients 10

Ingredients

1 cup flour, (plain/all purpose)
1/2 cup brown sugar (, loosely packed)
1/2 cup desiccated coconut ((US: sweetened finely shredded coconut, Note 1))
125g / 4.5oz unsalted butter (, melted)
125g / 4.5oz unsalted butter (, roughly chopped)
1/2 cup (80g) brown sugar (, loosely packed)
1 tsp vanilla extract ((or essence))
395g / 14oz sweetened condensed milk ((1 can, 300ml) (Note 1b))
200g / 7oz dark or milk melting chocolate ((US: semi-sweet chocolate chips))
1 tbsp vegetable oil

Steps:

Preheat oven to 180°C/350°F (fan 160°C)
Grease and line a 28x 18cm (lamington pan) / 7" x 11" rectangle pan with baking/parchment paper (Note 2). Have overhang for ease of removal.
Mix together Base ingredients and press into a pan (I use an egg flip)
Bake for 15 minutes until the surface is golden. Cool in fridge if you have time (Note 3).
Lower oven to oven to 160°C/320°F (fan 140°C)
Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
When bubbles appear, add condensed milk. Whisk constantly for 5 minutes (Note 4), until you start getting some big slow bubbles on the base.
Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.
Bake for 12 minutes. Don't worry if you get splotchy brown bits (this happens with ovens that don't distribute heat evenly).
Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch. (Note 5)
Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (takes me 4 x 30 sec).
Pour over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.
Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!

Nutrition Facts : Calories 470 kcal, Carbohydrate 54 g, Protein 5 g, Fat 27 g, SaturatedFat 18 g, Cholesterol 58 mg, Sodium 61 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving

MAPLE CARAMEL SLICE

Maple Caramel Slice image

Slice..when you want something that everyone can share equally, that's make and take, that says, "I've put the effort in but I've not gone overboard", make a slice. Morning tea or afternoon tea, after dinner, slice, it's got it all. Try this one, I love maple syrup and caramel so this is a match made in heaven... and it's a slice. Hooray!

Provided by MellowMel

Categories Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

200 g plain un-iced chocolate biscuits, crushed finely
45 g desiccated coconut
200 g butter, melted
100 g dark chocolate, melted (eating chocolate)
2 teaspoons vegetable oil
395 g sweetened condensed milk
60 g butter
2 tablespoons maple-flavor syrup

Steps:

Grease 19cm x 29cm rectangle slice pan, line base and two long sides with baking paper, extending paper 2cm above edge of pan.
Combine biscuit crumbs, coconut and butter in large bowl, press over base of prepared pan.
Cover; refrigerate until firm.
Spread hot maple caramel over crumb layer, cover,; refrigerate until firm. Spread combined chocolate and oil over slice; leave to set.
Maple caramel: Combine ingredients in medium saucepan; whisk over heat until butter melts. Simmer, whisking constantly, about 8 minutes of until mixture thickens and is dark, golden brown.

Nutrition Facts : Calories 206.3, Fat 14.9, SaturatedFat 8.9, Cholesterol 28.9, Sodium 138.5, Carbohydrate 18.3, Fiber 1.2, Sugar 12.8, Protein 2.6

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