Refrigerator Caramel Nut Slices Recipes

CARAMEL SLICE

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!

REFRIGERATOR CARAMEL NUT SLICES

Steps:

• Cream shortening and sugar.
• Add eggs and sour cream.
• Add sifted dry ingredients.
• Add nuts.
• Mix together.
• Shape into 2 inch rolls.
• Chill overnight.
• Slice 1/8 inch thick .
• Bake at 400 degrees on an ungreased baking sheet for 8 minutes or until golden.

CARAMEL NUT SLICES

Steps:

• 1. Mix well the shortening, butter and brown sugar. Add eggs and mix well.
• 2. Add flour and Baking soda. Mix well. Stir in nuts.
• 3. Shape into rolls, 2 inch across. Chill for 3 - 4 hours.
• 4. Heat oven to 350º. I used fishing line to slice the dough into 1/8" thick slices.
• 5. Bake 8 - 10 minutes on uncreased cookie sheet.

SALTED CARAMEL SLICES

Steps:

• Line a 15 x 20cm plastic food container with a double layer of cling film, overlapping the edges. Combine the base ingredients in a food processor with an S-blade until broken down. Press into the prepared container to compress.
• Process the caramel ingredients in a high-powered blender on a high-speed setting until creamy. Pour the caramel over the base. Use a spatula to distribute it evenly across the top. Transfer to the freezer to set.
• Stir the icing ingredients in a bowl until smooth. Pour the mixture over the caramel layer and smooth out the top. Freeze for at least 3 hrs. Pull up the cling film to remove the block from the container and slice into squares. Store in the fridge for up to 4 weeks.