Warm Caramel Cloud Slice Recipes

CARAMEL SLICE

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.

CARAMEL SLICE

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.

CARAMILK SLICE

Steps:

• Crush the biscuits roughly. Add the coconut.
• Set aside approximately 1/4 c of the caramel (for the icing).
• Mix the remaining caramel and butter through the biscuit/coconut mix. This should be a bit sticky and form into a ball easily. If not, mix a little Condensed Milk or extra melted butter through.
• Press into a slice tin and place into the fridge.
• Put the chocolate, caramel and butter into a bowl and melt in the microwave on low heat (I like to do it in 1 min blasts and stir so the chocolate doesn't scorch).
• Keep heating until, when stirred briskly, the icing is smooth and glossy.
• Spread over the base immediately and replace in the fridge. Leave to set for 1-2 hours.
• Cut into squares and enjoy!

WARM CARAMEL CLOUD SLICE

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.