Slice Of Tuscany Oaty Caramel Slice Recipes

Steps:

• Heat oven to 180°C.
• Prepare slice by combining ingredients and press 2/3 of mixture into greased swiss roll tin.
• Prepare filling by combining ingredients in a saucepan and bringing gently to the boil. Take care not to burn. Spread evenly over the slice base.
• Sprinkle remaining 1/3 base mix over the top of the slice in a crumble-style.
• Bake for 30-40 minutes.
• Slice when cool.

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:

• Preheat oven to 350 degrees.
• Melt butter, golden syrup and brown sugar in a saucepan, remove from heat. Mix dry ingredients in a bowl, pour in butter,syrup and brown, mix well. Press mixture into a 8" x 8" pan.
• Bake 20 to 25 minutes until golden.
• Melt 3 oz butter, brown sugar, condensed milk and golden syrup in a saucepan and simmer, stirring, until mixture thickens and becomes caramel coloured.
• Pour over the base and allow to set.
• Melt chocolate and spread over set caramel.
• Cut into squares once set.

Steps:

• Method: Base (first 4 ingredients).
• 1. Preheat the oven to 350°F (200°C or 180°C fan forced).
• 2. Combine the flour, coconut, sugar, and butter in a bowl.
• 3. Press the mixture into a slice tin that has been lined with baking paper.
• 4. Bake for around 15-18 min (until browned).
• Method: Caramel Filling. (next 3 ingredients).
• 1. Put the golden syrup, butter and condensed milk in a saucepan over low heat and stir for 7 min, or until it has combined and thickened slightly.
• 2.Pour the caramel over the cooked base.
• 3. Bake for 20min (check after 15), or until the caramel is golden.
• 4. Refrigerate until the slice is cold.
• Method: Topping. (last 2 ingredients).
• 1. Place the chocolate and oil in a saucepan over low heat and stir until melted.
• 2. Remove from heat and allow to cool slightly.
• 3. Spread over the slice.
• 4. Refrigerate until firm.
• 5. Cut with a heated knife.

Steps:

• Line a 20cm x 30cm slab pan with non-stick baking paper, leaving 2cm overhanging each side.
• Combine rice bubbles, apricots, sultanas and almond in a large bowl.
• Place the caramello chocolate and cream in a saucepan.
• Stir over low heat until melted and smooth.
• Stir through the rice bubble mixture.
• Spoon the mixture into the prepared pan and press firmly to smooth the surface.
• Place in the fridge for 3-4 hours, or until firm.
• Put white chocolate in a heatproof bowl over a saucepan of simmering water, stirring, until melted.
• Place white chocolate into a small plastic'Glad' sandwich bag, snip off a small piece of one of the bottom corners- drizzle the white chocolate over the top of the slice.
• Leave for approximately 5 minutes, until set, using the overhanding paper remove from the pan.
• Cut into squares.

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.