Caramel Nut Slices Recipes

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CARAMEL SLICE



Caramel Slice image

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

1 cup flour, (plain/all purpose)
1/2 cup brown sugar (, loosely packed)
1/2 cup desiccated coconut ((US: sweetened finely shredded coconut, Note 1))
125g / 4.5oz unsalted butter (, melted)
125g / 4.5oz unsalted butter (, roughly chopped)
1/2 cup (80g) brown sugar (, loosely packed)
1 tsp vanilla extract ((or essence))
395g / 14oz sweetened condensed milk ((1 can, 300ml) (Note 1b))
200g / 7oz dark or milk melting chocolate ((US: semi-sweet chocolate chips))
1 tbsp vegetable oil

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

REFRIGERATOR CARAMEL NUT SLICES



Refrigerator Caramel Nut Slices image

Make and share this Refrigerator Caramel Nut Slices recipe from Food.com.

Provided by Dienia B.

Categories     Dessert

Time P1DT8m

Yield 50 serving(s)

Number Of Ingredients 8

1 cup shortening, soft
2 cups brown sugar
2 eggs
3 1/2 cups flour, sifted
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon sour cream
1 cup nuts

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.

Nutrition Facts : Calories 121, Fat 5.8, SaturatedFat 1.3, Cholesterol 8.6, Sodium 73.3, Carbohydrate 16, Fiber 0.5, Sugar 8.6, Protein 1.6

CARAMEL NUT SLICES



Caramel Nut Slices image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 7

1 cup soft shortening
2 cups brown sugar
2 eggs
3 1/2 cups sifted flour
1/2 tsp salt
1 tsp baking soda
1 cup chopped nuts

Steps:

  • Mix well shortening, sugar, eggs. Sift together flour, salt and baking soda. Stir in. Add nuts.
  • Preheat oven to 400°F. Shape in 2" rolls, chill.
  • Bake on ungreased cookie sheet 8-10 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHOCOLATE CARAMEL NUT PIE



Chocolate Caramel Nut Pie image

It is VERY rich but VERY good. It is always one of the first pies to go at functions!

Provided by Dayna James

Categories     Desserts     Pies     Chocolate Pie Recipes

Yield 8

Number Of Ingredients 20

1 ½ cups graham cracker crumbs
1 tablespoon white sugar
6 tablespoons butter, melted
6 tablespoons all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
4 ounces semisweet chocolate chips
1 (1 ounce) square unsweetened chocolate, chopped
½ cup butter, diced
½ cup white sugar
1 egg
1 egg white
1 teaspoon vanilla extract
4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped
10 ounces cream cheese, softened
⅓ cup white sugar
1 egg
1 teaspoon vanilla extract
2 ounces milk chocolate, chopped
2 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Crust: In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix all together and press mixture firmly into a 9 inch pie pan.
  • To Make Fudge Layer: In a medium mixing bowl combine flour, baking powder, and salt. Mix well. In a double boiler melt semisweet chocolate and unsweetened chocolate together with 1/2 cup butter or margarine, stirring until smooth. Cool slightly.
  • Meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake in preheated oven for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place candy bar slices on this layer.
  • To Make Cream Cheese Layer: In a medium mixing bowl beat cream cheese and sugar until blended. Add egg and vanilla extract and beat until smooth. Spread mixture over candy bars and bake for 15 minutes, or until set. Cool on rack.
  • To Make Garnish: In a small saucepan stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled.

Nutrition Facts : Calories 778.9 calories, Carbohydrate 72.8 g, Cholesterol 149.5 mg, Fat 52.1 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 29.6 g, Sodium 518.4 mg, Sugar 54.3 g

CARAMEL NUT CRUNCH



Caramel Nut Crunch image

I discovered this crispy snack recipe on a box of cereal years ago. It's been a Christmas favorite with my friends and family ever since.

Provided by Taste of Home

Categories     Snacks

Time 45m

Yield 8 cups.

Number Of Ingredients 9

1/2 cup packed brown sugar
1/2 cup corn syrup
1/4 cup butter
1/2 teaspoon salt
4 cups Cheerios
1 cup pecan halves
1 cup walnut halves
1 cup salted dry roasted peanuts
1 cup whole unblanched almonds

Steps:

  • In a saucepan, heat the brown sugar, corn syrup, butter and salt over medium heat for 5 minutes or until sugar is dissolved, stirring constantly., In a large heat-proof bowl, combine the remaining ingredients. Pour hot syrup over cereal mixture; stir until well coated. Spread into greased 15x10x1-in. baking pan. Bake at 300° for 30 minutes or until crisp, stirring every 10 minutes. Cool on a wire rack until slightly firm.

Nutrition Facts : Calories 300 calories, Fat 21g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 228mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 4g fiber), Protein 7g protein.

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