Oaty 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.

OATY CHOCOLATE CARAMEL SLICE

Steps:

• Preheat oven to 350 degrees.
• Melt butter, golden syrup and brown sugar in a saucepan, remove from heat. Mix dry ingredients in a bowl, pour in butter,syrup and brown, mix well. Press mixture into a 8" x 8" pan.
• Bake 20 to 25 minutes until golden.
• Melt 3 oz butter, brown sugar, condensed milk and golden syrup in a saucepan and simmer, stirring, until mixture thickens and becomes caramel coloured.
• Pour over the base and allow to set.
• Melt chocolate and spread over set caramel.
• Cut into squares once 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.

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.

SLICE OF TUSCANY - OATY CARAMEL SLICE

Steps:

• Heat oven to 180°C.
• Prepare slice by combining ingredients and press 2/3 of mixture into greased swiss roll tin.
• Prepare filling by combining ingredients in a saucepan and bringing gently to the boil. Take care not to burn. Spread evenly over the slice base.
• Sprinkle remaining 1/3 base mix over the top of the slice in a crumble-style.
• Bake for 30-40 minutes.
• Slice when cool.

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.