Superb Chocolate Caramel Slice

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Everyone loves a chocolatey caramel sweet treat every once and a while. Most of us also have some stray Weet-bix lying around. This recipe uses Weet-bix in the base and is super delicious with the gooey baked caramel topped with simple chocolate icing. Why not give this one a go this week or even better get in there with the kids and have a family baking day with some other tasty treats.

I’ve used EquaGold Premium Dutch Cocoa in this recipe and it just takes it from average to amazing with such a deep chocolate flavour!  You can purchased here.

Weet-Bix Chocolate Caramel Slice

Ingredients

Base
180g butter, melted
1 tsp vanilla essence
1 cup weet-bix, crumbled
1 cup flour
1/2 cup sugar
2 tbsp equagold dutch cocoa
1 tsp baking powder
1 cup coconut, shaved/thread or desiccated
Caramel
1 395g tin condense milk
1/2 cup brown sugar
1 tsp vanilla eseence
80g butter, cubed
Icing
1 cup icing sugar
2 tbsp equagold dutch cocoa
3 tbsp water

2 tbsp coconut to garnish

Method:

  1. Preheat oven to 180 degrees.
  2. Line square 20cmx20cm cake tin with baking paper base and sides. (help you to pull out once cooked.)
  3. Combine all base ingredients in a bowl and mix well. Press into the lined cake tin.
  4. In small saucepan combine condense milk, brown sugar, vanilla and butter over a medium heat. Bring to a simmer stirring constantly. Once thickened pour over base and bake for 30 minutes, until caramel is golden brown and bubbling.
  5. Allow to cool, once cold remove from tin.
  6. Sift icing sugar and cocoa together into bowl stir in water, add more if necessary. (needs to be a thin icing)
  7. Pour over cooled slice and smooth out evenly, top with coconut once set cut into 12 squares.

Squares: 12

Perfect with a hot cup of tea!

 

Sweet Sundays

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Sunday

A day that marks the end of another week. I have been pretty busy over the last week and haven’t been posting much at all lately. So I decided it was about time to get back into it. With the rain clouds hanging around and friends craving something sweet I thought of what I loved as a kid and when i think about it one of the top things would have to be mums chocolate caramel slice!!
Caramel slice is New Zealand favourite found in many grandparents recipe books it brings back memories for all.

Heres an easy recipe for chocolate caramel slice from my family to yours.

Chocolate Caramel Slice

Ingredients:

Base
175g butter, softened
1/2 cup caster sugar
1 egg, beaten
2 cups plain flour
1 tsp. baking powder
3 tbsp. cocoa

Caramel Filling
1 1/2 375g cans sweetened condensed milk
5 tbsp. golden syrup
30g butter, cubed

Chocolate Icing
2 cups icing sugar, sifted
3 tbsp. cocoa, sifted
2-3 tbsp boiling water
1 tsp butter, melted

Method:

  1. Pre-heat oven to 180 degrees. Line medium deep rectangular baking dish with baking paper.
  2. In stand mixer bowl combine softened butter and sugar, beat for 5 minutes until pale yellow and fluffy.
  3. Add beaten egg and beat until combined.
  4. Sift in flour, cocoa and baking soda beat for 1 minute until well combined.
  5. Pour into lined baking dish, press evenly over the base, dock with a fork and bake for 15 minutes.
  6. In a small pot combine condense milk and golden syrup. Cook over a medium heat for 3 minutes until well combined.
  7. Whisk in cubes of butter, until incorporated, cook for 2 minutes until mixture thickens stirring so the bottom doesn’t burn.
  8. Remove base from oven, pour over caramel and return to the oven for 10-15 minutes until the caramel is lightly browned and bubbling.
  9. Remove from oven and cool.
  10. Once slice is cool in a small bowl combine icing sugar, cocoa, melted butter and hot water. stir with a fork until thick spreadable consistency is reached. ( you don’t want it to runny.)
  11. Pour chocolate icing onto the cooled slice evenly smooth it over and allow to set before cutting.
Cream butter and sugar until pale yellow and fluffy.

Cream butter and sugar until pale yellow and fluffy.

Sift flour, baking powder and cocoa into creamed butter.

Sift flour, baking powder and cocoa into creamed butter.

Correct texture for base.

Correct texture for base.

Press evenly into lined baking dish and dock with a fork.

Press evenly into lined baking dish and dock with a fork.

Add condense milk and golden syrup to a pot cook for 3 minutes.

Add condense milk and golden syrup to a pot cook for 3 minutes.

Whisk in butter and cook for a further 2 minutes.

Whisk in butter and cook for a further 2 minutes.

Pour caramel into pre-cooked slice base.

Pour caramel into pre-cooked slice base.

Smooth over.

Smooth over.

Bake for a further 10-15 minutes until lightly golden.

Bake for a further 10-15 minutes until lighly golden.

Once cool, ice with chocolate icing and enjoy.

Once cool, ice with chocolate icing and enjoy.