A thick layer of delicious caramel, sandwiched between coconut biscuit base & mouthwatering dark chocolate. Bake for 15 minutes. To make the caramel, add the condensed milk, butter, brown sugar and golden syrup to a saucepan over medium-low heat. Combine Chelsea Soft Brown Sugar and Tararua Butter in a pan until sugar has dissolved. Beat well. Microwave ingredients until easily mixable, about 1-2 minutes. Add melted butter, mix well. Press onto … While the base is baking, prepare the caramel by … The Best Ever Caramel Slice Truly the Best-Ever Caramel Slice. Preheat oven to 180°C bake (160°C fan forced). Using your hands, firmly press the mixture into the prepared tin. With a soft crumb base made from oats, coconut and Brazil nuts, a gooey date cashew caramel filling and raw chocolate top—this slice is layer upon layer of organic, deliciousness. Bring to the boil and boil for 7 to 10 minutes, stirring the whole time. Bake for … Epic Caramel Slice Recipe. by NZ Recipes on November 4, 2017 December 18, 2017. With a delicious mix of recipes from around the region including Riverstone Kitchen and Fleur's Place, there is something for everyone. Place all the ingredients for the … Press evenly into the prepared tin. This chocolate coconut crunch with … ; Take your slice out of the fridge for 30 … PHOTO: CHRISTINE O’CONNOR This gorgeous Caramel Slice, also known as Millionaire’s Shortbread or Caramel Squares, is perfection in one piece. https://www.foodshow.co.nz/recipes/raw-salted-caramel-slice Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself. You are not permitted to download, save or email this image. Epic Caramel Slice. Phew – so without further ado – here is todays Chocolate Caramel Slice recipe – and the best bit – it tastes just like Mum used to make Worth noting before you start – you need to cool the slice for 3-4 hours before covering in chocolate – so allow for this in your cooking time. This must be one of the most highly requested recipes in NZ - when you need to make a caramel slice you can now look no further! by NZ Recipes on November 4, 2017 December 18, 2017. When it comes to sweet treats, I just can’t go past caramel slice (you might know I have … Lightly grease an 18cm x 28cm lamington pan and line with baking paper. https://www.allysongofton.co.nz/recipe/caramel-oat-slice?r=2696 Combine Edmonds Standard Grade Flour, coconut, Chelsea Soft Brown Sugar and Tararua Butter in a bowl, then press mixture into the tin to form the base. Add the sugar and stir until the sugar has dissolved. Bake for 25 minutes until golden. Press mixture firmly into … Save my name, email, and website in this browser for the next time I comment. Winning. Line the base and sides of a 20cm slice tin with baking paper. Spread mixture evenly in a lined and greased slice tin. Stir in the butter. Press into tin with … Place in the freezer while you make the caramel. Preheat the oven to 160c regular bake. Votes: 4 Rating: 4.25 You: Rate this recipe! Bake for 15 minutes. Stir butter, brown sugar, sweetened condensed milk and golden syrup over a low heat until sugar is dissolved. This must be one of the most highly requested recipes in NZ – when you need to make a caramel slice you can now look no further! by NZ Recipes on November 2, 2017 December 18, 2017. Press into a lined slice tin and bake for 12 minutes until a light, golden brown. Pour in the butter and mix well. Recipe Caramel Muesli Crumble Slice. This must be one of the most highly requested recipes in NZ - when you need to make a caramel slice you can now look no further! Em makes her slices using a recipe from Ali Hammond, a baker and self-titled 'Caramel Queen' from northwest Tasmania who specialises in creating cakes and desserts in a Thermomix. Place chocolate and oil in a microwave proof bowl. Melt chocolate in a glass bowl … Add condensed milk and stir over a medium heat for a further 7 - 10 minutes or until caramel becomes golden brown in colour. Return to oven for 15 minutes, or until starting to bubble and lightly brown. Mix in melted butter and press into a lined slice tin. We like to finish it with flaky sea salt and orange zest. Add mixture to the flours and stir. Reduce oven temperature to 160°C and bake for a further 10 minutes. Melt chocolate in the microwave or on the stove top in a bowl over a pot of hot water. Mix together and press the mixture into the slice tin. Base 250g (1 pack) Nice biscuits 2-3 tbsp dairy free butter/margarine (I used olivani) Caramel 100g dairy free butter/margarine (olivani) 100g brown sugar 320g can coconut condensed milk (I assume soy condensed milk would work the same) 1tsp agar powder Boiling water Chocolate ~80g dark chocolate 1 tbsp coconut oil Required fields are marked *. Stir condensed milk, butter, golden syrup in a saucepan over a low heat until butter is melted. 3. Hazelnut praline. Mix flour, sugar, coconut together. Line a standard slice tin with greaseproof paper. Method. Get your copy of Ask a Chef today ! Cut into pieces almost straight after you've spread the chocolate, as the chocolate will set quickly on the cold caramel and if you try and cut it once the chocolate has set, the chocolate will crack. Recipe requested by Chelsea Hamilton, of Dunedin. This stops the base mixture floating into the caramel. Visit image gallery to purchase the image. The all-new Ask a Chef is available now! Description A mashup of two New Zealand classics, ginger crunch and caramel slice. Spread caramel over cooked base and sprinkle crumble on top. While the base is cooking, make the caramel. Press mixture … Try different variations on the classic caramel slice recipe, including chocolate caramel slice, Tim Tam slice, Mars Bar slice and caramel walnut slice. Base: Place the biscuits in a food processor and pulse until crushed. Stir over a low to medium heat for 8 minutes, until mixture boils, thickens and changes to a slightly … Remove from oven and refrigerate for 2 hours or until firm. This slice has a gingery oaty base, then is topped with a smooth ginger caramel and finished with a drizzle … This Caramel Slice is one of our cafe and online favourites and sure to become one of yours! Melt butter, golden syrup and brown sugar in a saucepan large enough to hold all the ingredients. Grease and line a 28 x 18cm slice tin. Got chocolate. Recipe requested by Chelsea Hamilton, of Dunedin. Fold in the sifted flour, baking powder and cocoa. Your email address will not be published. If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it. Under 30 minutes (1) 30 minutes to 1 hour (9) 1 to 3 hours (7) 3 hours or more (3) Combine 50g sugar and 50ml water in a saucepan over medium heat and cook until sugar dissolves. To make the caramel, place the coconut cream in a medium–large saucepan over a medium heat. Line a 18 x 28cm slice tin with baking paper. Add melted butter, mix well. Bake for 15 minutes, or until lightly golden. Ask a Chef Recipe Book ON SALE NOW! Press the mixture into the slice tin and bake for 12-15 minutes until coloured and starting to firm. Base: Sift flours into a bowl, add coconut. Beat the caramel dessert filling until smooth. 4. Line a 20 x 20cm or 20cm x 30cm slice tin with baking paper so it fits nicely in the corners and goes up the sides and all the way around – you may need 2 pieces. Slice into pieces to serve. Epic Caramel Slice Recipe. Chocolate (6) Dairy (3) Fruit (2) Herbs and Spices (1) Nuts (1) Rice (1) Meals. Spread over the shortcake base. If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it. Recipe provided by Morning Magpie, Dunedin. Bring to the boil and cook until golden caramel in colour. Tags: Baking | Slice | Sweets | Print Recipe. Return slice to the oven and cook a further 25 minutes, until the top is golden. Cake (1) Dessert (1) Bread (1) Lunch (1) Snacks (7) Sweets (1) Total Time. Combine the flour, brown sugar and coconut in a bowl. Mix all the base ingredients in food processor until sticking together. Nichol's Garden Centre’s banoffee porridge, Kind Company’s peanut butter cranberry granola, Black Rabbit’s white chocolate and hokey pokey cheesecake, Nichols Garden Cafe, Cromwell’s raspberry and white chocolate scones, Celebrity chef Pete Evans' Facebook page removed, Kiwi family almost home after heartbreaking trip across the ditch, Complex medical evacuation undertaken in Antarctica, Little bundles of joy arrive for Christmas. Rachel’s Peanut & Gouda Fishcakes with Mustard Cream Sauce. Grease and line a 20 x 30cm slice tin. Preheat oven to 180°C. Ingredients. With fantastic recipes from the popular newspaper series, there is inspiration for everything from salads to chocolate cakes and quiches to sausage rolls - sure to impress at your next family or social gathering! Jump to Recipe Print Recipe. Chill this slice for a few hours before you cut it into squares. Pour in coconut oil and mix to combine. Spread caramel mixture evenly over base. Take caramel off the heat and add vanilla essence. Once melted, add butter and mix well until glossy texture. 25 Recipes Filter. Got caramel. Chocolate, coconut and crunchiness, could there be a better combination? Put aluminium foil in a shallow 29cm x 21cm slice dish. Mix in the sifted flour and baking powder and the rolled oats until a dough forms. $29.99. 17 Recipe Chocolate & hazelnut slice. Microwave in 30 second bursts, stirring in … Press the base mixture into the baking paper lined tin and cook for approximately 25 minutes until tinged golden on top. Once caramel is set, melt the chocolate and spread over caramel. Preheat oven to 180 C. Place all dry ingredients in a bowl. Preheat oven to 180°C/160°C fan forced. Place dates, almonds, coconut and salt in a food processor and mix well to create a fine crumbly texture. In a medium bowl, combine flour, sugar and coconut. 4 Let the base rest for 5 minutes out of the oven before pouring the hot caramel mixture over. It features a melt-in-your-mouth coconutty shortbread cookie crust, a layer of sticky caramel … Course: Dessert: Cuisine: NZ: Prep Time: 20 minutes: Cook Time: 25 minutes: … Pour caramel onto shortbread base and set in fridge (approx 2 hours). Recipe provided by Morning Magpie, Dunedin. In a medium bowl, combine flour, sugar and coconut. Chocolate Coconut Crunch. Your email address will not be published. The caramel should be a rich golden colour. Caramel Muesli Crumble Slice. Cool in the tin. Add butter and combine together. There are some things in the food world that just go together – basil and tomato, pork and apple, beer and potato chips – and, if you ask me, chocolate and hazelnuts. 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