Caramel Slice Recipes

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.

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.

Steps:

• Preheat oven to 180 degrees celsius.
• Put first 4 ingredients in a bowl and mix until well combined.
• Place in a 20x30cm cake tin lined with baking paper and bake for about 15 minutes or until browned.
• Combine filling ingredients and, pour over cooked base and place it in the oven again for 20 minutes or until it is golden.
• Place in the fridge until cold.
• Next place chocolate and copha in a saucepan and stir until it is melted.
• Cool a little before spreading over slice.
• Put back in the fridge until firm and cut into 24 squares.

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.