Hazelnut and Caramel Slice

Caramel Slice is one of my FAVOURITE treats, especially Donna Hay’s version which is made with 2 tins of condensed milk to give it a truly decadent caramel layer.  After our 1600km car trip, we were greeted with plate of this slice to for morning tea.  I didn’t think Caramel Slice could be improved, until I tried a piece of my Mum’s slice – instead of plain chocolate on top, she instead used hazelnut chocolate….. yum!!

This Caramel Slice recipe is from Donna Hay’s Modern Classics 2, next time I make this recipe at home, I will be definitely be using hazelnut chocolate.

hazelnut and caramel slice

1 cup plain flour

1/2 cup coconut

1/2 cup brown sugar

125g melted butter

1/3 cup golden syrup

125g melted butter

2 x 400g tins of condensed milk

220g block of cadbury hazelnut chocolate

3 teaspoons vegetable oil

* Combine plain flour, coconut, brown sugar and 125g of melted butter and stir together. Press into a slice tin, fully lined with baking paper hanging over the sides

* Bake in 180 degree oven for 15 minutes – remove and allow to cool

* Combine 125g melted butter, golden syrup and condensed milk in a saucepan over a low heat and stir for approx 7 minutes until mixture has thickened slightly

* Pour caramel mixture over the top of base and bake for 20 minutes, remove from oven and put into the fridge until slice has completely cooled

* Place chocolate and vegetable oil in a microwave safe bowl and cook in 30 second bursts until chocolate has melted.

* Pour over slice and place in the fridge until almost set – it’s much easier to cut into slices when it isn’t fully set.

Enjoy!

Kerry’s Continental Slice

Whenever I set out to make something new, I usually try and pick something that I’m going to enjoy – I figure, what is the point of going to all that effort and then being disappointed with the result and wasting precious calories on something you don’t really enjoy.

This recipe comes from my Mum’s old book.  I thought it looked interesting, and I had all the ingredients on hand.  Whilst it didn’t taste terrible, there are certainly a lot of other slices I would prefer to make, and I probably won’t try this one again.  I did enjoy the base, I love weet-bix and it also contained my favourite ingredient coconut. If anything, I’d be keen to try a different topping with the same base – please feel free to offer any suggestions! Others who tried it did enjoy it (and they did mean it as they ‘keep it real’ when giving feedback)!

Continental Slice

 

Please click here for conversion table

 

Base

4 oz butter

3/4 cup coconut

1/2 cup castor sugar

1 1/2 tablespoon cocoa

2 cups crushed weet-bix

1 egg

1 teaspoon vanilla essence

 

  • Preheat oven to 180 degrees
  • Cream butter and sugar together, add egg and vanilla essence
  • Mix in coconut, cocoa and crushed weet-bix
  • Press into a greased slice tin and bake for 15 minutes

 

Topping

2 oz butter

2 cups icing sugar

1 tablespoon custard powder

2 tablespoons hot water

1 block of milk chocolate

30g copha

 

  • Beat together butter, icing sugar, custard powder and hot water.
  • Spread mixture onto the base and put into the fridge
  • Melt chocolate and copha in microwave – use 30 second spurts and mix as you go
  • Pour over slice and pop back in the fridge until chocolate has almost set, remove then to cut into slices