Chocolate Caramel Tray Bake Slice Recipes

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.

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.

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.

Steps:

• Preheat oven to moderate, 180°C Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper.
• In a large bowl, combine flour, sugar, coconut, oats and cocoa. Add butter, stirring until well combined. Press firmly into prepared pan. Bake for 10 minutes. Cool.
• FILLING.
• Place condensed milk, golden syrup and butter in a medium saucepan.
• Stir over low heat until mixture is combined.
• Pour mixture over base. Bake for a further 10 minutes. Allow to cool.
• TOPPING.
• In a small saucepan, combine chocolate and copha. Stir over low heat until melted.
• Spread over filling. Chill for 1 hour until firm. Using a hot knife, cut into squares. Store in an airtight container.

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.

Steps:

• Preheat oven to 180C conventional or 160C fan forced.
• Melt 125g butter and combine the flour, coconut and dark brown sugar.
• Press into baking paper lined 26cm x 16cm slice pan.
• Bake for 12-15 mins or until golden brown.
• Heat the 60g butter and golden syrup in a saucepan until butter has melted and simmer over low heat for 3 minutes.
• Add condensed milk and sitr over a medium heat for a further 10 minutes or until caramel becomes golden brown in colour.
• Pour over the prepared base.
• Chop macadamia nuts, sprinkle over caramel and drizzle with extra golden syrup.
• Melt chocolate and oil over simmering water and stir until smooth.
• Spread over the cooled caramel and refrigerate to set before slicing.
• For ease heat the knife in hot water before slicing.

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.

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.