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.
EASY MILLIONAIRE'S SHORTBREAD
Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread - the ultimate sweet treat
Provided by Member recipe by fetchgirl
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Makes up to 24 squares
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
- To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
- Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
- Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
- To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
- Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
- For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.
Nutrition Facts : Calories 248 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
QUICK CARAMEL SLICE
Make and share this Quick Caramel Slice recipe from Food.com.
Provided by Cookin With Kids
Categories Dessert
Time 1h15m
Yield 12-18 serving(s)
Number Of Ingredients 5
Steps:
- Crush Biscuits.
- Mix in melted butter.
- Press into pan.
- Pour over all of the condensed milk.
- Put in 160 Degree oven for 30-35 minutes.
- Refridgerate until set (approx 30 mins).
- Evenly spread melted chocolate over the top.
- Refridgerate until set.
- Using a HOT wet knife Slice into pieces.
Nutrition Facts : Calories 516.4, Fat 18.6, SaturatedFat 10.8, Cholesterol 51, Sodium 183.6, Carbohydrate 78.1, Fiber 0.7, Sugar 76.5, Protein 11.2
HIGHLANDER CARAMEL SLICE
Make and share this Highlander Caramel Slice recipe from Food.com.
Provided by chef zermane dit ze
Categories Bar Cookie
Time 30m
Yield 20-30 serving(s)
Number Of Ingredients 9
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
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.
CARAMEL SLICE
Make and share this Caramel Slice recipe from Food.com.
Provided by Susie T
Categories Bar Cookie
Time 55m
Yield 24 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 180 degrees celsius.
- Put first 4 ingredients in a bowl and mix until well combined.
- Place in a 20x30cm cake tin lined with baking paper and bake for about 15 minutes or until browned.
- Combine filling ingredients and, pour over cooked base and place it in the oven again for 20 minutes or until it is golden.
- Place in the fridge until cold.
- Next place chocolate and copha in a saucepan and stir until it is melted.
- Cool a little before spreading over slice.
- Put back in the fridge until firm and cut into 24 squares.
Nutrition Facts : Calories 287.5, Fat 17.5, SaturatedFat 11.8, Cholesterol 33.6, Sodium 111.5, Carbohydrate 31.9, Fiber 1.2, Sugar 24.3, Protein 4.1
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.
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