Highlander Caramel Slice Recipes

HIGHLANDER CARAMEL SLICE

Highlander Caramel Slice image

Make and share this Highlander Caramel Slice recipe from Food.com.

Provided by chef zermane dit ze

Categories Bar Cookie

Time 30m

Yield 20-30 serving(s)

Number Of Ingredients 9

Ingredients

1 cup flour
1 teaspoon baking powder
1 cup coconut
1 cup brown sugar
125 g butter, melted
400 g condensed milk
2 tablespoons golden syrup
1 tablespoon butter
200 g chocolate, broken into bits

Steps:

Preheat oven to 180°C Grease 20x30 cm sponge roll tin.
Prepare base. Combine flour, baking powder, coconut, sugar and then stir in butter.
Press into tin.
Bake 10 minutes.
While base is cooking, prepare filling combine ingredients in saucepan and heat until boiling. Stir over heat for another 5 minutes and then spread on base of slice.
Return to oven for 10 minutes.
Place chocolate in microwave to melt.
Spread over slice.
Chill until chocolate is just set and not too hard and use warm knife to cut into slices.

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

Ingredients

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.

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