Warm Caramel Cloud Slice Recipes

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.

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:

• 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.

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.

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.

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:

• 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.