Salted caramel slice donna hay recipes - Bar cookie

Author: Melissa Purser  

it gives you a base that is not going to overshadow the caramel and chocolate topping, but being so thin it can be hard to spread over the whole base of a slice tin 30cm x 10cm. You are going to love this healthy vegan caramel slice, made with whole food ingredients!

Donna Hay's Chocolate Caramel Slice

Donna Hay's Chocolate Caramel Slice
.. and ready to eat This slice is very quick and easy to make but there are a couple of things that need mentioning. The base is very thin ... and I like that ... it gives you a base that is not going to overshadow the caramel and chocolate topping, but being so thin it can be hard to spread over the whole base of a slice tin 30cm x 10cm. The easiest way I do this is place the mix into the tin, and with a spoon cut into it spreading it roughly all over the base. I then use my fingers to press the mix into the tin leaving no gaps (dip your fingers in a little flour if necessary to prevent sticking), before doing a final smoothing out with the back of the spoon. This way you get an nice even base that will look very professional when you cut the slice. Whilst the base is cooking I start on the caramel topping so that it is ready to pour over the base when it comes out of the oven. When you pour the caramel filling into the tin, it is a good idea to have your baking paper pressed back so that it doesn't accidentally drop into the filling, so I use two small bulldog clips to do this ... see pictures below to see what I mean. They can be removed after baking and before pouring on the chocolate topping. I like the slice to sit at room temperature for an hour (so that it is still warm) before pouring on the chocolate ... the warmth of the slice makes it easier for the chocolate to spread into the corners whilst you move the tin around to help that happen. If necessary you can use the back of a spoon to help spread the chocolate over the top. It then goes into the fridge to get cold before cutting into desired pieces. I like to cut the slice into 24 x 5cm pieces ... I do this by using a knife to lightly mark 5cm widths into the edges, before running my ruler over the top marking where I need to cut ... this helps me get pieces that are nice and even.
Provided by: Gina @ The Passionate Pantry
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 24 servings
Number of ingredients: 9
Ingredients:
  • 125g butter, room temperature
  • 140g spelt flour, or plain flour
  • 40g desiccated coconut
  • 90g light muscovado sugar, or brown sugar
  • 100g golden syrup
  • 125g butter
  • 2 x 395g tins sweetened condensed milk
  • 200g dark chocolate, broken into small pieces
  • 3 tsp light olive oil
How to cook:
  1. Preheat oven to 180 degrees, fan forced
  2. Line a 30cm x 20cm slice tin with baking paper
  3. Place butter into TM bowl and melt 40 seconds / 50 degrees / speed 4
  4. Scrape down sides
  5. Add flour, coconut and sugar and mix 10 seconds / speed 4
  6. Scrape down sides and repeat 10 seconds / speed 4
  7. Place the base ingredients into the slice tin spreading it out evenly to cover the whole base (see notes on how I do this)
  8. Bake for 15 minutes, or until the base is golden brown (it takes 15 minutes in my oven)
  9. While the base is baking, make the filling
  10. Place the golden syrup, butter, and sweetened condensed milk into the TM bowl and cook 8 minutes / 80 degrees / speed 2 / MC off
  11. When the base comes out of the oven, pour the filling on top and return to the oven for 15 to 20 minutes, or until the caramel is nice and golden (it takes 17 minutes in my oven)
  12. Cool the slice for an hour at room temperature and then make the chocolate topping
  13. Place the chocolate and oil into the TM bowl and melt 4 minutes / 50 degrees / speed 3, scraping down bowl after 2 minutes
  14. Pour the chocolate over the slice, moving the tray around to allow the chocolate to spread into all the corners ... use the back of a spoon to help spread the topping over if necessary
  15. Refrigerate until the slice is cold
  16. Remove slice from fridge about an hour before you plan to cut to allow the chocolate to soften
  17. Using a large sharp knife cut slice into desired pieces, wiping the knife clean between each cut so that you get nice even pieces
  18. Best kept refrigerated in an airtight container until needed
Notes: Donna Hay's salted chocolate caramel tarts, Instructions. Place the biscuits in a food processor and process until finely chopped. Add the butter and process until well combined. Press the mixture into the base and sides of 4 x 11cm round

Classic chocolate caramel slice

This is seriously addictive caramel slice ! I use condensed milk for a creamy caramel filling and watch for my secret tip for a perfectly smooth chocolate top

Salted Caramel Slice

Salted Caramel Slice
Who doesn't love a caramel slice? Well this salted caramel version takes things to a whole new level! - by Mel Burge
Provided by: Mel Burge
Yields: 12 servings
Number of ingredients: 11
Ingredients:
  • 200g box shortbread biscuits
  • ¼ cup slivered almonds
  • ¼ cup desiccated coconut
  • 75g unsalted butter, melted
  • 200g block dark cooking chocolate, chopped
  • 1 tablespoon vegetable oil
  • ¼ teaspoon sea salt flakes
  • 2 x 395g cans sweetened condensed milk
  • 100g unsalted butter, chopped
  • 1/3 cup golden syrup
  • 1 teaspoon sea salt flakes
How to cook:
  1. Grease and line an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
  2. Process biscuits, almonds and coconut in a food processor until crushed. Add butter. Process until combined. Press over base of prepared pan.
  3. Cook in a moderate oven (180C) for about 10 minutes, or until light golden. Remove. Cool.
  4. To make filling, combine condensed milk, butter and syrup in medium saucepan. Stir over a low heat until butter is melted. Increase to medium to high heat. Stir constantly for about 8 to 10 minutes, or until mixture boils and turns light golden. Stir in salt.
  5. Pour hot filling over biscuit base. Return to a moderate oven (180C). Cook for about 10 minutes, or until golden brown on top. Remove. Cool completely in pan.
  6. Combine chocolate and oil in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted.
  7. Pour chocolate over filling. Tilt pan slightly so chocolate covers filling. Sprinkle with salt. Refrigerate for at least 6 hours, or overnight until firm.
  8. Lift slice from pan onto a board. Cut into squares.
Notes: Salted Chocolate Caramel Slice, 2 teaspoons vegetable oil. Preheat oven to 180C. Grease and line with baking paper a 20cm x 30cm baking tin. Make sure the baking paper comes up the sides, this …

Donna Hay's Chocolate Caramel Slice

Donna Hay's Chocolate Caramel Slice
An extremely sweet, gooey, caramely slice topped with chocolate sure to satisfy anyone's sweet tooth. An aussie classic! I couldn't find this version on recipezaar so have put it up myself to keep in my own cookbook.
Provided by: Dramacydal
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 24 servings
Number of ingredients: 9
Ingredients:
  • 1 cup all-purpose flour
  • 1/2 cup desiccated coconut
  • 1/2 cup brown sugar
  • 115 g butter, melted
  • 1/3 cup golden syrup
  • 115 g butter, melted
  • 800 g sweetened condensed milk (2 cans)
  • 185 g dark chocolate
  • 3 teaspoons vegetable oil
Nutrition:
  • Calories: 276.7 calories
  • Fat: 15.8 grams
  • Saturated Fat: 9.8 grams
  • Cholesterol: 31.8 milligrams
  • Sodium: 121.6 milligrams
  • Carbohydrate: 33.5 grams
  • Fiber: 1.6 grams
  • Sugar: 24.6 grams
  • Protein: 4.3 grams
How to cook:
  1. Method: Base (first 4 ingredients).
  2. 1. Preheat the oven to 350°F (200°C or 180°C fan forced).
  3. 2. Combine the flour, coconut, sugar, and butter in a bowl.
  4. 3. Press the mixture into a slice tin that has been lined with baking paper.
  5. 4. Bake for around 15-18 min (until browned).
  6. Method: Caramel Filling. (next 3 ingredients).
  7. 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.
  8. 2.Pour the caramel over the cooked base.
  9. 3. Bake for 20min (check after 15), or until the caramel is golden.
  10. 4. Refrigerate until the slice is cold.
  11. Method: Topping. (last 2 ingredients).
  12. 1. Place the chocolate and oil in a saucepan over low heat and stir until melted.
  13. 2. Remove from heat and allow to cool slightly.
  14. 3. Spread over the slice.
  15. 4. Refrigerate until firm.
  16. 5. Cut with a heated knife.
Notes: Donna Hay: Apple and fennel salad with salted-caramel, Place the pecans, sugar, water and salt in a bowl and toss to coat. Heat a large nonstick frying pan over a medium heat. Add the pecans and cook …

Healthy Vegan Caramel Slice with Dates

Healthy Vegan Caramel Slice with Dates
You are going to love this healthy vegan caramel slice, made with whole food ingredients!
Provided by: Lucy - Bake Play Smile
Total time: 20 minutes
Prep time: 20 minutes
Yields: 16 servings
Cuisine: Healthy Recipes
Number of ingredients: 12
Ingredients:
  • 120 g (¾ cup) almonds
  • 25 g (⅓ cup) desiccated coconut
  • 50 g pitted dates (approximately 8 dates)
  • 60 g (¼ cup) coconut oil (melted)
  • 260 g (1½ cups) pitted dates
  • 125 g (½ cup) coconut milk
  • 120 g (½ cup) coconut oil (melted)
  • 1/2 tsp sea salt
  • 35 g (⅓ cup) cacao powder
  • 60 g (¼ cup) coconut oil (melted)
  • 180 g (½ cup) rice malt syrup
  • sea salt (for sprinkling)
Nutrition:
  • Calories: 341 kcal
  • Carbohydrate: 31 g
  • Protein: 5 g
  • Fat: 26 g
  • Saturated Fat: 18 g
  • Sodium: 82 mg
  • Fiber: 6 g
  • Sugar: 22 g
  • Serving Size: 1 serving
How to cook:
  1. Conventional Method
  2. Grease and line a 20cm x 20cm baking tray with baking paper and set aside.
  3. To make the base, place the almonds, desiccated coconut, dates and coconut oil into a food processor and process for approximately 2 minutes or until the mixture is fine and crumbly.
  4. Press the mixture firmly into the prepared tin and place into the freezer.
  5. To make the salted caramel filling, place the dates, coconut milk, coconut oil and sea salt into the food processor and process for 4 minutes or until smooth and creamy.
  6. Pour the salted caramel filling over the base and place back into the freezer to set.
  7. To make the chocolate topping, place the cacao powder, coconut oil and rice malt syrup into a microwave-safe bowl. Heat in the microwave on 50% power, 30 second bursts, until melted.
  8. Pour the chocolate topping over the slice, sprinkle with sea salt flakes (optional) and place back into the freezer to set.
  9. Once firm, cut into slices and serve.
  10. Keep any remaining slices in an airtight container in the freezer (as the caramel will become too soft if left out).
  11. Thermomix Method
  12. Grease and line a 20cm x 20cm baking tray with baking paper and set aside.
  13. To make the base, place the almonds, desiccated coconut, dates and coconut oil into the Thermomix bowl and mix for 20 seconds, Speed 8, or until the mixture is fine and crumbly (scrape down the sides of the bowl partway through).
  14. Press the mixture firmly into the prepared tin and place into the freezer.
  15. To make the salted caramel filling, place the dates, coconut milk, coconut oil and sea salt into the Thermomix bowl and mix for 1 minute, Speed 8, or until smooth and creamy (scrape down the sides of the bowl partway through).
  16. Pour the salted caramel filling over the base and place back into the freezer to set.
  17. To make the chocolate topping, place the cacao powder, coconut oil and rice malt syrup into the Thermomix bowl and mix for 2 minutes, 50 degrees, Speed 2, or until melted.
  18. Pour the chocolate topping over the slice, sprinkle with sea salt flakes (optional) and place back into the freezer to set.
  19. Once firm, cut into slices and serve.
  20. Keep any remaining slices in an airtight container in the freezer (as the caramel will become too soft if left out).
Notes: Donna Hay's Chocolate Caramel Slice, Preheat oven to 180 degrees, fan forced. Line a 30cm x 20cm slice tin with baking paper. Place butter into TM bowl and …
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