Caramel Slice Condensed Milk Food

CARAMEL SLICE

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

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.

HIGHLANDER CARAMEL SLICE

Steps:

• Preheat oven to 180°C Grease 20x30 cm sponge roll tin.
• Prepare base. Combine flour, baking powder, coconut, sugar and then stir in butter.
• Press into tin.
• Bake 10 minutes.
• While base is cooking, prepare filling combine ingredients in saucepan and heat until boiling. Stir over heat for another 5 minutes and then spread on base of slice.
• Return to oven for 10 minutes.
• Place chocolate in microwave to melt.
• Spread over slice.
• Chill until chocolate is just set and not too hard and use warm knife to cut into slices.