Epic Caramel Slice Recipe. 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. Press mixture firmly into … Bake for 15 minutes, or until lightly golden. A thick layer of delicious caramel, sandwiched between coconut biscuit base & mouthwatering dark chocolate. This chocolate coconut crunch with … Epic Caramel Slice Recipe. Hazelnut praline. Save my name, email, and website in this browser for the next time I comment. This Caramel Slice is one of our cafe and online favourites and sure to become one of yours! In a medium bowl, combine flour, sugar and coconut. Recipe provided by Morning Magpie, Dunedin. Visit image gallery to purchase the image. Reduce oven temperature to 160°C and bake for a further 10 minutes. Combine 50g sugar and 50ml water in a saucepan over medium heat and cook until sugar dissolves. Recipe requested by Chelsea Hamilton, of Dunedin. This slice has a gingery oaty base, then is topped with a smooth ginger caramel and finished with a drizzle … Rachel’s Peanut & Gouda Fishcakes with Mustard Cream Sauce. by NZ Recipes on November 4, 2017 December 18, 2017. The caramel should be a rich golden colour. Tags: Baking | Slice | Sweets | Print Recipe. Ingredients. Mix together and press the mixture into the slice tin. Spread caramel over cooked base and sprinkle crumble on top. $29.99. Combine Chelsea Soft Brown Sugar and Tararua Butter in a pan until sugar has dissolved. 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. Preheat oven to 180°C. Press mixture … Adjust the heat so that you end up with a low boil; medium–low should do it. 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 Put aluminium foil in a shallow 29cm x 21cm slice dish. This gorgeous Caramel Slice, also known as Millionaire’s Shortbread or Caramel Squares, is perfection in one piece. Microwave in 30 second bursts, stirring in … 25 Recipes Filter. Press the base mixture into the baking paper lined tin and cook for approximately 25 minutes until tinged golden on top. https://www.allysongofton.co.nz/recipe/caramel-oat-slice?r=2696 Beat the caramel dessert filling until smooth. Stir butter, brown sugar, sweetened condensed milk and golden syrup over a low heat until sugar is dissolved. Description A mashup of two New Zealand classics, ginger crunch and caramel slice. Add melted butter, mix well. Spread over the shortcake base. by NZ Recipes on November 4, 2017 December 18, 2017. 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. 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! Preheat the oven to 160c regular bake. Chocolate (6) Dairy (3) Fruit (2) Herbs and Spices (1) Nuts (1) Rice (1) Meals. Press onto … Pour in the butter and mix well. You are not permitted to download, save or email this image. Votes: 4 Rating: 4.25 You: Rate this recipe! Ask a Chef Recipe Book ON SALE NOW! Beat well. In a medium bowl, combine flour, sugar and coconut. Under 30 minutes (1) 30 minutes to 1 hour (9) 1 to 3 hours (7) 3 hours or more (3) When it comes to sweet treats, I just can’t go past caramel slice (you might know I have … Course: Dessert: Cuisine: NZ: Prep Time: 20 minutes: Cook Time: 25 minutes: … 4 Let the base rest for 5 minutes out of the oven before pouring the hot caramel mixture over. Epic Caramel Slice. Chill this slice for a few hours before you cut it into squares. This stops the base mixture floating into the caramel. Lightly grease an 18cm x 28cm lamington pan and line with baking paper. 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! 3. Try different variations on the classic caramel slice recipe, including chocolate caramel slice, Tim Tam slice, Mars Bar slice and caramel walnut slice. Your email address will not be published. Using your hands, firmly press the mixture into the prepared tin. Add mixture to the flours and stir. Spread mixture evenly in a lined and greased slice tin. Mix in melted butter and press into a lined slice tin. 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! https://www.foodshow.co.nz/recipes/raw-salted-caramel-slice Press evenly into the prepared tin. 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. 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. PHOTO: CHRISTINE O’CONNOR Chocolate, coconut and crunchiness, could there be a better combination? Slice into pieces to serve. Recipe requested by Chelsea Hamilton, of Dunedin. Line a 18 x 28cm slice tin with baking paper. Combine the flour, brown sugar and coconut in a bowl. Add butter and combine together. Recipe provided by Morning Magpie, Dunedin. It features a melt-in-your-mouth coconutty shortbread cookie crust, a layer of sticky caramel … Melt chocolate in a glass bowl … While the base is baking, prepare the caramel by … 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. Cake (1) Dessert (1) Bread (1) Lunch (1) Snacks (7) Sweets (1) Total Time. Sprinkle over the topping. Stir in the butter. While the base is cooking, make the caramel. Mix in the sifted flour and baking powder and the rolled oats until a dough forms. Mix all the base ingredients in food processor until sticking together. Required fields are marked *. ; Take your slice out of the fridge for 30 … Cool in the tin. Return to oven for 15 minutes, or until starting to bubble and lightly brown. Stir condensed milk, butter, golden syrup in a saucepan over a low heat until butter is melted. The Best Ever Caramel Slice Truly the Best-Ever Caramel Slice. Add condensed milk and stir over a medium heat for a further 7 - 10 minutes or until caramel becomes golden brown in colour. Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself. Mix flour, sugar, coconut together. 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! Bring to the boil and boil for 7 to 10 minutes, stirring the whole time. Place all the ingredients for the … Bake for 15 minutes. Preheat oven to 180 C. Place all dry ingredients in a bowl. 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. 4. Place dates, almonds, coconut and salt in a food processor and mix well to create a fine crumbly texture. Melt butter, golden syrup and brown sugar in a saucepan large enough to hold all the ingredients. 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. We like to finish it with flaky sea salt and orange zest. Caramel Muesli Crumble Slice. by NZ Recipes on November 2, 2017 December 18, 2017. Once caramel is set, melt the chocolate and spread over caramel. Place chocolate and oil in a microwave proof bowl. 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. Return slice to the oven and cook a further 25 minutes, until the top is golden. Grease and line a 20 x 30cm slice tin. Base: Place the biscuits in a food processor and pulse until crushed. Line a standard slice tin with greaseproof paper. Preheat oven to 180°C bake (160°C fan forced). The all-new Ask a Chef is available now! Melt chocolate in the microwave or on the stove top in a bowl over a pot of hot water. Method. Chocolate Coconut Crunch. Place in the freezer while you make the caramel. Bake for … Your email address will not be published. Microwave ingredients until easily mixable, about 1-2 minutes. Stir over a low to medium heat for 8 minutes, until mixture boils, thickens and changes to a slightly … Recipe Caramel Muesli Crumble Slice. Got chocolate. Press into tin with … 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. 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. 17 Recipe Chocolate & hazelnut slice. Got caramel. Get your copy of Ask a Chef today ! Jump to Recipe Print Recipe. Pour in coconut oil and mix to combine. Add melted butter, mix well. Remove from oven and refrigerate for 2 hours or until firm. With a delicious mix of recipes from around the region including Riverstone Kitchen and Fleur's Place, there is something for everyone. Add the sugar and stir until the sugar has dissolved. The chocolate topping layer: Because your caramel layer will be firm (but still slightly squishy), you need to make sure your chocolate layer isn’t completely hard when cutting your slice as the caramel will spill out the sides.Therefore, it’s really important to add some vegetable oil (or coconut oil) to your melted chocolate so that it stays slightly soft when it sets. Press the mixture into the slice tin and bake for 12-15 minutes until coloured and starting to firm. Pour caramel onto shortbread base and set in fridge (approx 2 hours). To make the caramel, place the coconut cream in a medium–large saucepan over a medium heat. Grease and line a 28 x 18cm slice tin. Once melted, add butter and mix well until glossy texture. 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