Oaty Chocolate Caramel Slice Food

CHOCOLATE CARAMEL SLICE

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.

CHOCOLATE CARAMEL SLICE

Steps:

• Preheat oven to 170 degrees Celsius. Grease a 20cm square baking pan. Combine all ingredients in a bowl. Press into pan and bake for 10-12 minutes. Set base aside while making caramel.
• filling:.
• Stir all ingredients over medium heat until thickened. Pour over base and spread evenly. Return to oven for a further 10-12 minutes (caramel should be lightly browned around edges). Allow slice to cool.
• Spread chocolate over caramel filling. Store slice in an airtight container in the refrigerator. Cut into squares before serving ( easier if you use a hot knife, or let the slice to sit at room temperature for a few minutes then cutting).
• yield is aprox.

DONNA HAY'S CHOCOLATE CARAMEL SLICE

Steps:

• Method: Base (first 4 ingredients).
• 1. Preheat the oven to 350°F (200°C or 180°C fan forced).
• 2. Combine the flour, coconut, sugar, and butter in a bowl.
• 3. Press the mixture into a slice tin that has been lined with baking paper.
• 4. Bake for around 15-18 min (until browned).
• Method: Caramel Filling. (next 3 ingredients).
• 1. Put the golden syrup, butter and condensed milk in a saucepan over low heat and stir for 7 min, or until it has combined and thickened slightly.
• 2.Pour the caramel over the cooked base.
• 3. Bake for 20min (check after 15), or until the caramel is golden.
• 4. Refrigerate until the slice is cold.
• Method: Topping. (last 2 ingredients).
• 1. Place the chocolate and oil in a saucepan over low heat and stir until melted.
• 2. Remove from heat and allow to cool slightly.
• 3. Spread over the slice.
• 4. Refrigerate until firm.
• 5. Cut with a heated knife.

CHOCOLATE CARAMEL SLICE

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.