Best Caramel Slice Recipes

WEETBIX DELUXE (CARAMEL SLICE)

Steps:

• Place all dry ingredients in a bowl.
• Mix 4 ounces of melted butter and press into a lamington tray.
• Cook in an oven at 325F for 15 minutes.
• Stir condensed milk, 1 tbsp butter and golden syrup together in a pot until blended.
• Pour onto cooked base and return to the oven for 5 minutes.
• NB: Make sure this is no longer than 5 minutes otherwise the caramel will go bubbly and ruin the slice. If you think it needs longer watch it very carefully.
• Chocolate icing.
• Mix all ingredients together in a bowl.
• Spread icing mixture on the slice while it is still warm.
• When cool put it in the fridge to set.

CHOCOLATE CARAMEL SLICE

Steps:

• Line a 28cm x 18cm lamington tin with aluminium foil. Cover base of tin with 12 wafers. Trim where necessary so wafers fit base perfectly. Remove from tin and cut remaining 12 wafers to match.
• Place chocolate and butter in top of a double saucepan and melt over simmering water. Spread base of tin with half the chocolate mix.
• Arrange 12 of the prepared wafers over chocolate. Refrigerate.
• Combine condensed milk, butter (extra) and golden syrup in saucepan. Stir constantly over medium heat until mixture begins to stick and bubble on base of pan. Continue to stir a further 3 minutes then stir in peanut butter.
• Spread caramel evenly over wafers in tin then arrange the final 12 wafers on top.
• Spread wafers with the remaining chocolate mix.
• Refrigerate 30 minutes or until chocolate has set. Stand at room temperature for 20 minutes before cutting. With a sharp knife cut into squares, then each square into a triangle.

CARAMEL SLICE

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.

CHOCOLATE-CARAMEL SLICE

Steps:

• For crust:
• Preheat oven to 350°F. Butter 11x7x2-inch metal baking pan. Blend first 4 ingredients in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.
• For toppings:
• Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach candy thermometer to side of pan. Boil gently until caramel is thick and temperature registers 225°F, whisking constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.
• Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Cover and keep refrigerated.
• Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.

CHOCOLATE CARAMEL SLICE

Steps:

• Preheat oven to 375F (180C). Grease an 8-inch baking pan and line bottom and sides with wax paper.
• Stir brown sugar, coconut and flour together. Add butter and mix until well--combined. Firmly press mixture into prepared pan using the back of a tablespoon.
• Bake for 10-12 minutes until lightly-brown and slightly-risen. Make caramel during this time.
• Place butter and golden syrup in a medium saucepan over medium heat, stirring occasionally. When butter has melted, add condensed milk. Cook, stirring constantly, for about 9-12 minutes, or until caramel thickens,
• Gently spread caramel evenly over base. Return to oven for a further 10-12 minutes (a border of lightly-browned caramel will form around the edges of the slice). Allow slice to cool to room temperature.
• For the chocolate topping: Melt chocolate and butter in a small saucepan over VERY low heat. Whisk well to incorporate butter into chocolate and spread evenly over caramel slice. Refrigerate until chocolate is set, about 30 minutes. Holding onto wax paper, remove slice from baking pan. Cut into 12 squares, using a hot, dry knife. You may have to dip your knife into very hot water (and dry) before making subsequent cuts, to keep the cuts neat.

OATY CHOCOLATE CARAMEL SLICE

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.

TOFFEE SHORTCAKE (CARAMEL SLICE) - TRADITIONAL SCOTTISH RECIPE!

Steps:

• Cream the caster sugar with 4oz of margarine and then add the flour.
• Knead as you would for shortbread then roll out and bake in a swiss roll tin until slightly brown.
• Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and spread over the shortbread base.
• Melt the chocolate and pour it over the toffee mixture.
• Allow to cool and then cut into pieces.

CARAMEL SLICE

Steps:

• melt butter in large saucepan.
• remove from heat.
• add sugar.
• stir in beaten egg.
• measure in nuts, flour, baking powder, salt and coconut.
• stir well.
• scrape into greased 9" X 9" pan.
• bake in 350 degree oven for 30 minutes or until set and medium brown.
• frost when cool with caramel icing.
• Icing.
• combine butter, sugar and milk in saucepan.
• bring to boil and simmer 2 minutes.
• cool (to speed up this procedure, run some cold water into the sink and set pan into water, stirring continuously until cool).
• stir in icing (confectioners) sugar.
• if too stiff, add a bit more milk until soft enough to spread.
• smooth over bars.
• cut when set.

SALTED CARAMEL & PEANUT BUTTER BILLIONAIRE'S SLICE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm rectangular cake tin with baking parchment - the best way to do this is with 2 long strips of parchment. Put the ingredients for the base in a food processor and blitz until it starts to clump together - don't worry if the peanuts are still a little chunky, they will add a lovely texture. Tip onto your work surface and knead briefly to bring together as a dough. Press the dough into the base of your tin in an even layer. Bake for 25 mins until golden, then set aside to cool.
• To make the peanut butter layer, melt the butter and peanut butter in a small pan and mix until smooth. Sieve the icing sugar into a bowl, then pour in the hot butter mixture and stir to combine. While the mixture is still warm, pour over the base and smooth out with a spatula. Chill for 2 hrs until set.
• To make the caramel layer, put the caramel and salt in a pan, bring up to the boil and simmer vigorously for 2-3 mins, whisking continuously, until the colour darkens a shade or two and the caramel thickens slightly. Leave the caramel to cool for 20 mins (see tips, below). Once cooled, pour it over the peanut butter layer and return to the fridge for a further 2 hrs.
• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Meanwhile, put the toffees and the milk in a small saucepan and gently heat. They will clump together and struggle to melt at first, but keep heating and eventually they will turn into a runny toffee sauce.
• Remove the tin from the fridge and pour the chocolate over the salted caramel layer, tipping the tin to spread the chocolate over the surface. Use a spoon to quickly drizzle the caramel over the chocolate in a thin loopy pattern (or see tip, below). If the toffee starts to get too thick, add a splash more milk or cream and pop it back on the heat until runny. Sprinkle over the sea salt flakes and put the tin back in the fridge to chill for 2 hrs before slicing.

CHOCOLATE CARAMEL TRAY-BAKE SLICE

Steps:

• Preheat your oven to 180C no fan/160C fan forced. Grease and line base and sides of a 16cm x 26cm slab pan with baking paper, allowing a 2cm overhang on both long sides.
• Combine the flour, brown sugar and desiccated coconut in a bowl. Add butter and stir to combine. Press mixture over the base of the prepared pan. Bake 10-15 minutes or until light golden. Set aside to cool.
• Scatter the broken chocolate over the cooled base. Sprinkle with shredded coconut. Drizzle condensed milk over the slice, tap the pan on the bench to settle the milk. Bake for 28-30 minutes or until edges are golden and centre is firm to touch. Allow slice to cool completely in pan and when completely cook, cut into pieces to serve.

QUICK CARAMEL SLICE

Steps:

• Crush Biscuits.
• Mix in melted butter.
• Press into pan.
• Pour over all of the condensed milk.
• Put in 160 Degree oven for 30-35 minutes.
• Refridgerate until set (approx 30 mins).
• Evenly spread melted chocolate over the top.
• Refridgerate until set.
• Using a HOT wet knife Slice into pieces.

HIGHLANDER CARAMEL SLICE

Steps:

• Preheat oven to 180°C Grease 20x30 cm sponge roll tin.
• Prepare base. Combine flour, baking powder, coconut, sugar and then stir in butter.
• Press into tin.
• Bake 10 minutes.
• While base is cooking, prepare filling combine ingredients in saucepan and heat until boiling. Stir over heat for another 5 minutes and then spread on base of slice.
• Return to oven for 10 minutes.
• Place chocolate in microwave to melt.
• Spread over slice.
• Chill until chocolate is just set and not too hard and use warm knife to cut into slices.

MARS BAR (CARAMEL) SLICE - LOWER IN FAT

Steps:

• Preheat Oven 180°C.
• Mix base ingredients and press into bottom of lined or greased slice baking tray.
• Bake for 10 minutes.
• Mix caramel ingredients in a saucepan and gently heat until thickened - CAREFUL to stir continually as this burns easily.
• Pour over biscuit base.
• Bake 10 minutes.
• Mix chocolate and copha in saucepan gently over heat, again, stirring continually.
• Pour over slice and place in refrigerator to set.
• When firm, cut into squares.

SLICE OF TUSCANY - OATY CARAMEL SLICE

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.

CHOCOLATE - CARAMEL BROWNIE SLICE

Steps:

• Preheat oven to 180°C.
• Grease & line 18 x 28cm slice pan.
• In a saucepan, combine sugar, butter, dark chocolate and hot water. Stir over low heat 5 minutes, until smooth.
• Transfer to bowl, cool.
• Sift flours and cocoa; fold into chocolate mixture along with the egg.
• Spoon 1/2 mixture into pan.
• Drizzle with caramel.
• Cover with remaining cake mixture.
• Bake 35 - 40 minutes.
• Cool for 5 minutes in pan & then turn out onto a wire rack.
• Cut into 12 squares or 24 smaller rectangles and dust with cocoa.
• ENJOY!

DONNA HAY'S CHOCOLATE CARAMEL SLICE

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.

MAPLE CARAMEL SLICE

Steps:

• Grease 19cm x 29cm rectangle slice pan, line base and two long sides with baking paper, extending paper 2cm above edge of pan.
• Combine biscuit crumbs, coconut and butter in large bowl, press over base of prepared pan.
• Cover; refrigerate until firm.
• Spread hot maple caramel over crumb layer, cover,; refrigerate until firm. Spread combined chocolate and oil over slice; leave to set.
• Maple caramel: Combine ingredients in medium saucepan; whisk over heat until butter melts. Simmer, whisking constantly, about 8 minutes of until mixture thickens and is dark, golden brown.

CARAMEL SLICE SQUARES

Steps:

• BASE- Line bottom of a 9x9 pan or 6 1/2 x 10 pan with graham wafers, cutting to fit if necessary.
• FILLING- In pot add butter or margarine, sugar, milk, and beaten egg.
• CAREFULLY bring to a boil, then turn down heat, stirring all the while until well dissolved and begins to thicken.
• Take off heat, add the Graham Wafer crumbs, coconut and the walnuts.
• Spread on base, top with the Graham Wafers cutting to fit if necessary and frost with white Butter Icing.
• WHITE BUTTER ICING.
• Cream butter, add the milk and vanilla.
• Add icing sugar gradually to mixture until you have a nice spreading consistency adding more if needed.
• NOTE- When frosting the cake I use just enough icing to nicely cover the cake.

CARAMEL SLICE

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.

WARM CARAMEL CLOUD SLICE

Steps:

• Dough Base - Preheat oven to 165°C.
• Line a 20cm x 30cm slice tin/tray with 4cm sides with baking paper and set aside.
• In a clean bowl beat together the butter and sugar until pale, then add egg yolks on at a time, making sure each is combined before the next is added and is also combined.
• Using a spatula, fold in flour, adding the milk at the end.
• Put the dough mix into the tin/tray and press down evenly to cover the base and then pop in the oven, bake for 15 to 18 minutes, then remove from the oven and set aside.
• Filling - In a small saucepan over a low heat, mix together the condensed milk, unsalted butter and golden syrup, this will take 3 to 5 minutes and then remove from heat (if you cook to long it will begin to separate, if this happens give it a brisk whisk to bring it back together) and stir in the egg yolks and pour the filling over the base, making sure it is evenly spread over the dough.
• Meringue Topping - In a new clean bowl beat the egg whites until they form soft peaks and then slowly add sugar and beat until stiff peaks form.
• Spoon meringue evenly over the carmel filling and then bake in the oven for 10 to 15 minutes or until meringue starts to colour.
• Remove from the oven and allow to cool a little before slicing.