Chocolatecaramelslice 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!

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:

• 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.

CHOCOLATE-CARAMEL SLICE

Steps:

• For crust:
• Preheat oven to 350°F. Butter 11x7x2-inch metal baking pan. Blend first 4 ingredients in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.
• For toppings:
• Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach candy thermometer to side of pan. Boil gently until caramel is thick and temperature registers 225°F, whisking constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.
• Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Cover and keep refrigerated.
• Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.