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 Your email address will not be published. Your email address will not be published.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