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