by Clair on June 1, 2009
My favourite! I have made this easy caramel slice recipe a couple of times, and have tweaked the original version to make it even better (lush, rich, and just right!).
I will definately be making this on the weekend when the girls come over for afternoon tea.
Easy Chocolate Caramel Slice Recipe Ingredients
- 2/3 cup self raising flour
- 2/3 cup desiccated coconut
- 1/2 cup brown sugar (firmly packed)
- 80 g butter
- 1 can sweetened condensed milk*
- 2 tblspns butter
- 2 tblspns golden syrup
- 100g dark chocolate & 50g milk chocolate (I use lindt)
Easy Chocolate Caramel Slice Recipe Base Method
Preheat the oven to 180°C.
Combine the self raising flour, coconut and brown sugar in a mixing bowl. Melt the 80g of butter, pour into the bowl and mix well to combine with the other ingredients.
Grease a lamington pan (15cm x 25cm x 4cm deep) and line with baking paper. Fill pan with the base mixture and press down firmly and evenly using a glass.
Place in the preheated oven for 10-15 minutes until the base has risen and browned slightly.
Easy Chocolate Caramel Slice Recipe Filling Method
While the base is cooking, make the filling. Combine the sweetened condensed milk, golden syrup and additional butter in a small saucepan. Bring to a boil over a medium heat and then stir constantly for 5-10 minutes until the mixture thickens.
Allow to cool for a few moments. Once the base is cooked, remove for the oven and evenly spread the filling over. Return to the oven for 5-10 minutes until the sides have started to bubble. Remove from the oven and allow to cool.
Easy Chocolate Caramel Slice Recipe Topping Method
Break the chocolate into small pieces and place in a microwave proof bowl. Microwave on medium low heat for 30 seconds at a time (stirring after each zap) until chocolate has melted. Spread evenly over filling.
Allow to cool completely, then place in the fridge for 30 minutes to firm up. Remove from the fridge and cut into squares.
**Sweetened condensed milk is a sweet syrupy milk based product made by Nestle.
by Clair on May 6, 2009
With Mother’s Day fast approaching (the second Sunday of May in most countries), now is the time to make a personalised gift. Chocolate Rocky Road is delicious, simple and cheap to make and looks stunning; the perfect recipe for all the Dads out there to give their kids a hand to make this delicious treat for mum on Mother’s Day.
I have written recipes for both a white chocolate and milk/dark chocolate version. I particularly like the white chocolate rocky road, the green of the pistachios looks great against the pink marshmallows and red cranberries. You could make one, or both versions and wrap them in clear cellophane, then tie with a ribbon; it will make the perfect gift and mum will appreciate the extra effort you have gone to.
White Chocolate Rocky Road Recipe Ingredients
- 400g white chocolate (I use Lindt), roughly chopped
- 1/2 cup shelled pistachios (unsalted), roughly chopped
- 1 cup pink marshmallows (I use Pascall raspberry flavour), chopped into quarters
- 1/2 cup dried cranberries (commonly sold under the brand ‘craisins’), roughly chopped
White Chocolate Rocky Road Recipe Method
Line a 10cm x 20cm x 4cm (or similar size tin) lamington tin with foil. Lightly spray the foil with vegetable oil spray. Place the pistachios on a microwave proof plate and cook on high for 30 seconds at a time, stirring in between bursts until the pistachios are lightly toasted.
Melt the chocolate in a microwave proof bowl on low/medium heat for 30 seconds at a time, stirring in between bursts until the chocolate is melted (don’t be tempted to melt the chocolate on high, as the chocolate may burn and seize, becoming unworkable). Add the remaining ingredients to the chocolate and stir to distribute evenly through the chocolate.
Pour into the prepared tin and tap the tin on the bench a few times to release any trapped air bubbles and smooth the top. Place in the fridge for a few hours to firm up. Once firm, remove from the fridge and release the foil from the tin. Cut the edges off the Rocky Road, then cut into squares using a warm knife (you can dip the knife in hot water and dry it before cutting, this will make cutting easier).
Milk/Dark Chocolate Rocky Road Recipe Ingredients
- 400g milk or dark chocolate (I use Lindt), roughly chopped
- 1/2 cup slivered almonds
- 1 cup white marshmallows (I use Pascall Vanilla flavour), chopped into quarters
- 100g rose water Turkish delight, roughly chopped
Milk/Dark Chocolate Rocky Road Recipe Method
Line a 10cm x 20cm x 4cm (or similar size tin) lamington tin with foil. Lightly spray the foil with vegetable oil spray. Place the almonds on a microwave proof plate and cook on high for 30 seconds at a time, stirring in between bursts until the almonds are lightly toasted.
Melt the chocolate in a microwave proof bowl on low/medium heat for 30 seconds at a time, stirring in between bursts until the chocolate is melted (don’t be tempted to melt the chocolate on high, as the chocolate may burn and seize, becoming unworkable). Add the remaining ingredients to the chocolate and stir to distribute evenly through the chocolate.
Pour into the prepared tin and tap the tin on the bench a few times to release any trapped air bubbles and smooth the top. Place in the fridge for a few hours to firm up. Once firm, remove from the fridge and release the foil from the tin. Cut the edges off the Rocky Road, then cut into squares using a warm knife (you can dip the knife in hot water and dry it before cutting, this will make cutting easier).
