Highlander Caramel Slice Food

CARAMEL SLICE

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!

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.

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.

WHITE CHOCOLATE CARAMEL SLICE

Steps:

• Preheat oven to moderate, 180°C Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper.
• In a large bowl, combine flour, sugar, coconut, oats and cocoa. Add butter, stirring until well combined. Press firmly into prepared pan. Bake for 10 minutes. Cool.
• FILLING.
• Place condensed milk, golden syrup and butter in a medium saucepan.
• Stir over low heat until mixture is combined.
• Pour mixture over base. Bake for a further 10 minutes. Allow to cool.
• TOPPING.
• In a small saucepan, combine chocolate and copha. Stir over low heat until melted.
• Spread over filling. Chill for 1 hour until firm. Using a hot knife, cut into squares. Store in an airtight container.