Chocolate Caramel Slice Recipes

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 180C conventional or 160C fan forced.
• Melt 125g butter and combine the flour, coconut and dark brown sugar.
• Press into baking paper lined 26cm x 16cm slice pan.
• Bake for 12-15 mins or until golden brown.
• Heat the 60g butter and golden syrup in a saucepan until butter has melted and simmer over low heat for 3 minutes.
• Add condensed milk and sitr over a medium heat for a further 10 minutes or until caramel becomes golden brown in colour.
• Pour over the prepared base.
• Chop macadamia nuts, sprinkle over caramel and drizzle with extra golden syrup.
• Melt chocolate and oil over simmering water and stir until smooth.
• Spread over the cooled caramel and refrigerate to set before slicing.
• For ease heat the knife in hot water before slicing.

CHOCOLATE CARAMEL SLICE

Steps:

• Grease a shallow 12x8-inch cake tin, line the base and sides with foil and grease the foil. Mix together the biscuits, melted butter and coconut. Press the mixture evenly into the tin and smooth the surface.
• Combine the condensed milk, extra butter, sugar and golden syrup in a small pan. Stir over low heat for 15 minutes, or until the sugar has dissolved and the caramel is smooth, thick and lightly browned. Remove from the heat and leave to cool slightly. Pour the caramel over the biscuit base and smooth the surface.
• Put the milk chocolate melts and oil in a heatproof bowl. Half fill a saucepan with water and bring it to a boil. Remove from the heat and place the bowl of chocolate over the pan, making sure the base of the bowl is not sitting in the water. Stir occasionally until the chocolate has melted and the mixture is smooth. Spread the chocolate mixture over the caramel. Allow to partially set before marking into 24 triangles. Refrigerate until firm.
• Storage: The slice can be stored in an airtight container in a cool place for up to 2 days.
• Variation: Use dark chocolate melts in place of milk chocolate.

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.

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.