Caramel Slice 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

CARAMEL SLICE



Caramel Slice image

A simple slice made up of shortbread, caramel and thick chocolate topping.

Provided by Jessica Holmes

Categories     Slice

Time 1h24m

Number Of Ingredients 10

65 grams (1/2 cup) icing sugar or powdered sugar, sifted
140 grams (1 cup) plain flour or all purpose flour
75 grams (3/4 cup) desiccated coconut
115 grams (1/2 cup or 1 stick) butter, melted
240 ml (1 cup) sweetened condensed milk
60 grams (1/4 cup) unsalted butter
1 tablespoon golden syrup or maple syrup, optional
Sea salt
225 grams (1 and 1/2 cups) milk or dark chocolate, broken into pieces
1 tablespoon vegetable oil or coconut oil

Steps:

  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
  • In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
  • Place mixture into baking pan and press down to form one even layer. Bake in the oven for 12 minutes or until the crust is slightly golden on the edges. Remove from oven and set aside while you make the caramel.
  • In a medium-sized saucepan, add sweetened condensed milk, butter and syrup (if using). Place on a medium heat and stir constantly until the butter melts. Continue to cook, stirring constantly, until caramel turns golden brown and thickens slightly. This takes at least 10 minutes so be patient!
  • Once caramel has thickened, remove from heat and stir in a pinch of salt. Pour over shortbread crust. Then bake for another 12 minutes or until golden brown on the edges. Leave to cool for 30 minutes (sprinkle over extra sea salt if you like) before adding chocolate topping.
  • Place chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds. Once chocolate is melted and smooth, add oil and stir. Then pour over caramel layer. Spread out into one even layer and then place in the fridge for at least 2 hours to cool and set.
  • When you're ready to serve, carefully lift slice out of baking tin and cut into small squares. If it's too hard to cut (for example, if you left it in the fridge overnight), just let it sit at room temperature for 10 minutes or so and it will soften slightly.

CARAMEL SLICE



Caramel Slice image

the first time i tasted this dessert, which was puchased from our local farmer's market, i knew it would be my favourite. it was so good that i decided i had to make it, and i am not much of a baker. it was easy to make, and still my favourite. the recipe comes from the companys coming collection. it is chewy and delicious!!

Provided by lindseylynne

Categories     Dessert

Time 50m

Yield 36 squares

Number Of Ingredients 12

1/4 cup butter or 1/4 cup margarine
1 cup brown sugar (packed)
1 egg, beaten
1/2 cup chopped walnuts
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup medium-grind coconut
1/4 cup butter or 1/4 cup margarine
1/2 cup brown sugar (packed)
2 tablespoons milk
1 cup confectioners' sugar

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



Caramel Slice image

I started making this 30+ years ago for the DH - from a Nestles condensed milk can, the DH prefers it without the chocolate topping so I have omitted it, never done it. I've only recently just started to make this again for him, don't know why I stopped doing so in the first place, so it has been a rediscovery.

Provided by ImPat

Categories     Bar Cookie

Time 35m

Yield 1 tray, 24 serving(s)

Number Of Ingredients 7

1 cup self raising flour
1/2 cup brown sugar
3/4 cup coconut
125 g butter (4oz, melted)
400 g condensed milk
1 tablespoon butter
2 tablespoons golden syrup

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.

THE BEST EVER CARAMEL SLICE



The Best Ever Caramel Slice image

Provided by recipes.com.au

Yield 16 servings

Number Of Ingredients 8

150 g plain flour
110 g brown sugar
40 g desiccated coconut
125 g butter, melted, plus 100g extra
2 can NESTLÉ Sweetened Condensed Milk 395g
80 mL golden syrup
200 g PLAISTOWE Chocolate Dark, melted
1 tbsp vegetable oil

Steps:

  • Commence the caramel slice recipe by preheating the oven to 180°C/160°C fan-forced. Lightly grease an 18cm x 28cm lamington pan and line with baking paper.
  • In a medium bowl, combine flour, sugar and coconut. Add melted butter, mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned. Cool.
  • Combine extra butter, NESTLÉ Sweetened Condensed Milk and golden syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 20-25 minutes until some of the best slices to ever grace your kitchen are golden. Cool.
  • To complete the caramel slice recipe, melt the chocolate by placing PLAISTOWE Chocolate Dark in a microwave-safe bowl; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30-second intervals until melted, add oil and stir until smooth, pour evenly over slice.

RICH CARAMEL SLICES



Rich Caramel Slices image

A thick and creamy caramel wedged in between golden pastry and cold chocolate

Provided by piglet456

Time 2h30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line the base of a 23cm/9inch shallow cake tin.
  • Place the butter, flour and sugar in a food processor and process until they begin to bind together. Press the mixture into the prepared tin and smooth the top. Bake in the preheated oven for 20-25 mins, or until golden.
  • Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 6-8mins, stirring constantly, until the mixture becomes very thick. Remove the shortbread base form the oven, pour over the filling and chill in the fridge until firm.
  • To make the topping, melt the chocolate in the in a heatproof bowl set over a saucepan of gently simmering water. Remove from the heat, leave to cool slightly, and then spread over the caramel. Chill in the fridge until set. Cut into 12 pieces with a sharp knife and serve.

CARAMEL SLICES



Caramel Slices image

A nice little dessert for a warm summers day

Provided by slftw14

Time 3h30m

Yield Makes Cakes

Number Of Ingredients 0

Steps:

  • Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.
  • Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
  • Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
  • Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.

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