Warm Caramel Cloud Slice Food

CHOCOLATE-CARAMEL SLICE

Steps:

• For crust:
• Preheat oven to 350°F. Butter 11x7x2-inch metal baking pan. Blend first 4 ingredients in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.
• For toppings:
• Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach candy thermometer to side of pan. Boil gently until caramel is thick and temperature registers 225°F, whisking constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.
• Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Cover and keep refrigerated.
• Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.

WARM CARAMEL CLOUD SLICE

Steps:

• Dough Base - Preheat oven to 165°C.
• Line a 20cm x 30cm slice tin/tray with 4cm sides with baking paper and set aside.
• In a clean bowl beat together the butter and sugar until pale, then add egg yolks on at a time, making sure each is combined before the next is added and is also combined.
• Using a spatula, fold in flour, adding the milk at the end.
• Put the dough mix into the tin/tray and press down evenly to cover the base and then pop in the oven, bake for 15 to 18 minutes, then remove from the oven and set aside.
• Filling - In a small saucepan over a low heat, mix together the condensed milk, unsalted butter and golden syrup, this will take 3 to 5 minutes and then remove from heat (if you cook to long it will begin to separate, if this happens give it a brisk whisk to bring it back together) and stir in the egg yolks and pour the filling over the base, making sure it is evenly spread over the dough.
• Meringue Topping - In a new clean bowl beat the egg whites until they form soft peaks and then slowly add sugar and beat until stiff peaks form.
• Spoon meringue evenly over the carmel filling and then bake in the oven for 10 to 15 minutes or until meringue starts to colour.
• Remove from the oven and allow to cool a little before slicing.

CARAMEL SLICE

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

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

Steps:

• Preheat oven to 180°C.
• For the base, combine the flours, coconut, sugar and butter in a large bowl until all the ingredients are wet, and sticking together. Press into a lined slice tin (about 20x30cm).
• Bake for 15 minutes or until lightly browned. Allow to cool slightly.
• To make the caramel, place the condensed milk, butter and golden syrup in a small saucepan and whisk over a gentle heat until simmering. Continue simmering until the mixture is golden brown and thickened somewhat (this takes about 8 minutes).
• Allow the caramel to cool slightly before pouring over the base and spreading evenly.
• To make the topping, place the chocolate and oil in a small, heatproof glass bowl and stand over a pot of simmering water (ensuring that the bottom of the bowl does not make contact with the water). Stir until the chocolate is melted and smooth.
• Spread the chocolate evenly over the caramel. Place in the fridge until firm. Cut into squares, rectangles or triaangles!