CARAMEL SLICE
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
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
CARAMEL SLICE
A simple slice made up of shortbread, caramel and thick chocolate topping.
Provided by Jessica Holmes
Categories Slice
Time 1h24m
Number Of Ingredients 10
Steps:
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
- In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
- Place mixture into baking pan and press down to form one even layer. Bake in the oven for 12 minutes or until the crust is slightly golden on the edges. Remove from oven and set aside while you make the caramel.
- In a medium-sized saucepan, add sweetened condensed milk, butter and syrup (if using). Place on a medium heat and stir constantly until the butter melts. Continue to cook, stirring constantly, until caramel turns golden brown and thickens slightly. This takes at least 10 minutes so be patient!
- Once caramel has thickened, remove from heat and stir in a pinch of salt. Pour over shortbread crust. Then bake for another 12 minutes or until golden brown on the edges. Leave to cool for 30 minutes (sprinkle over extra sea salt if you like) before adding chocolate topping.
- Place chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds. Once chocolate is melted and smooth, add oil and stir. Then pour over caramel layer. Spread out into one even layer and then place in the fridge for at least 2 hours to cool and set.
- When you're ready to serve, carefully lift slice out of baking tin and cut into small squares. If it's too hard to cut (for example, if you left it in the fridge overnight), just let it sit at room temperature for 10 minutes or so and it will soften slightly.
CARAMEL SLICE
the first time i tasted this dessert, which was puchased from our local farmer's market, i knew it would be my favourite. it was so good that i decided i had to make it, and i am not much of a baker. it was easy to make, and still my favourite. the recipe comes from the companys coming collection. it is chewy and delicious!!
Provided by lindseylynne
Categories Dessert
Time 50m
Yield 36 squares
Number Of Ingredients 12
Steps:
- melt butter in large saucepan.
- remove from heat.
- add sugar.
- stir in beaten egg.
- measure in nuts, flour, baking powder, salt and coconut.
- stir well.
- scrape into greased 9" X 9" pan.
- bake in 350 degree oven for 30 minutes or until set and medium brown.
- frost when cool with caramel icing.
- Icing.
- combine butter, sugar and milk in saucepan.
- bring to boil and simmer 2 minutes.
- cool (to speed up this procedure, run some cold water into the sink and set pan into water, stirring continuously until cool).
- stir in icing (confectioners) sugar.
- if too stiff, add a bit more milk until soft enough to spread.
- smooth over bars.
- cut when set.
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
According to my friend, Claire, this is a favourite sweet in Australia. A slice is what we'd call a bar cookie. Sounds delicious.
Provided by evelynathens
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375F (180C). Grease an 8-inch baking pan and line bottom and sides with wax paper.
- Stir brown sugar, coconut and flour together. Add butter and mix until well--combined. Firmly press mixture into prepared pan using the back of a tablespoon.
- Bake for 10-12 minutes until lightly-brown and slightly-risen. Make caramel during this time.
- Place butter and golden syrup in a medium saucepan over medium heat, stirring occasionally. When butter has melted, add condensed milk. Cook, stirring constantly, for about 9-12 minutes, or until caramel thickens,
- Gently spread caramel evenly over base. Return to oven for a further 10-12 minutes (a border of lightly-browned caramel will form around the edges of the slice). Allow slice to cool to room temperature.
- For the chocolate topping: Melt chocolate and butter in a small saucepan over VERY low heat. Whisk well to incorporate butter into chocolate and spread evenly over caramel slice. Refrigerate until chocolate is set, about 30 minutes. Holding onto wax paper, remove slice from baking pan. Cut into 12 squares, using a hot, dry knife. You may have to dip your knife into very hot water (and dry) before making subsequent cuts, to keep the cuts neat.
MAPLE CARAMEL SLICE
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
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
WEETBIX DELUXE (CARAMEL SLICE)
This is my paternal grandmother's recipe for caramel slice. It is quite sweet, so you might want to skip the chocolate icing. I've done this many times and it still tastes great.
Provided by Sazza
Categories Bar Cookie
Time 40m
Yield 12-24 slices
Number Of Ingredients 14
Steps:
- Place all dry ingredients in a bowl.
- Mix 4 ounces of melted butter and press into a lamington tray.
- Cook in an oven at 325F for 15 minutes.
- Stir condensed milk, 1 tbsp butter and golden syrup together in a pot until blended.
- Pour onto cooked base and return to the oven for 5 minutes.
- NB: Make sure this is no longer than 5 minutes otherwise the caramel will go bubbly and ruin the slice. If you think it needs longer watch it very carefully.
- Chocolate icing.
- Mix all ingredients together in a bowl.
- Spread icing mixture on the slice while it is still warm.
- When cool put it in the fridge to set.
Nutrition Facts : Calories 337.8, Fat 16.8, SaturatedFat 11.7, Cholesterol 33.5, Sodium 130.9, Carbohydrate 46.2, Fiber 1.7, Sugar 35, Protein 3.1
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- To make the base, place flour, coconut, brown sugar and butter into a food processor and blitz until well combined. Pour mixture into the bottom of the brownie tin and press down firmly, making sure the entire based is covered and an even layer formed.
- To make the caramel filling, heat butter, golden syrup and condensed milk over a low heat for 8 minutes. Stir with a spatula to combine. Pour caramel onto cooked biscuit base and use spatula to create an even layer.
- To make chocolate topping, place chocolate and oil in a microwave-safe bowl and heat in microwave for 1 minute.
- Pour melted chocolate onto caramel and biscuit base and spread out to form a thin layer with the back of a spoon.
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