Best Caramel Slices Recipes

CARAMEL-PECAN APPLE SLICES

Steps:

• In a large skillet, cook and stir brown sugar and butter over medium heat until sugar is dissolved. Add apples; cook, uncovered, over medium heat for 5-7 minutes or until tender, stirring occasionally. Stir in pecans. Serve warm.

CARAMEL APPLE SLICES

Steps:

• Whisk sugar and 2 cups water in medium bowl until sugar is dissolved. Add apple slices. Refrigerate 10 min.
• Drain apples; dry completely. (Note: In order for the caramel sauce to stick to the apples, the apple slices need to be well chilled before drying and dipping into the caramel sauce.)
• Insert wooden pop stick into one end of each apple slice. Microwave caramels and remaining water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended when stirred, stirring every 30 sec.
• Cover 13x9-inch baking sheet with parchment; spray with cooking spray. Combine nuts and toffee bits in pie plate. Dip peel sides of apple slices, 1 at a time, into caramel sauce. Hold dipped apple slice over bowl to let excess caramel drip back into bowl, then roll dipped side of apple slice into nut mixture. Return to baking sheet.
• Refrigerate 1 hour or until caramel is firm.

MILLIONAIRES SHORTBREAD - CHOCOLATE, GINGER AND CARAMEL SLICES

Steps:

• You will need:.
• A square baking tin, 20cm (8"), greased and base-lined with baking parchment or paper.
• To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
• Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
• Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
• Sprinkle the chopped ginger over the caramel base if using. Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the milk chocolate, then swirl them slightly to create a pattern.
• Leave aside to set. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
• Hide the remaining slices from all other family members and friends!

CARAMEL SLICES

Steps:

• Combine flour, cream of tartar, baking soda and nutmeg in a bowl and set aside.
• Beat together in a large bowl the melted shortening and the brown sugar. Beat in the eggs, then the vanilla extract. Gradually blend in the dry ingredients.
• Shape dough into a log measuring 1-1/2 inches in diameter. Wrap log in waxed paper or foil and chill for 4 hours or overnight.
• Preheat oven to 375 degrees F (180 degrees C). Lightly grease 2 baking sheets.
• Slice log into slices 1/4 inch thick. Place slices 1 inch apart on the baking sheets. Bake for 8-10 minutes until lightly colored. Cool on wire racks.

CARAMEL PEAR SLICES

Steps:

• Melt butter in a large skillet over medium heat. Add pears, and toss to coat with butter. Sprinkle sugar over pears. Cook, stirring pears occasionally, until deep golden, about 30 minutes.
• Add lemon juice and 1/4 cup water. Cook, stirring occasionally, until liquid is syrupy, about 3 minutes. Serve warm.

HEAVENLY CARAMEL DIP FOR APPLE SLICES

Steps:

• In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently, until all lumps dissolved. Remove from heat.
• In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture.
• Can serve straight away or keep in the refrigerator for up to two days.

INSIDE OUT CARAMEL APPLE SLICES RECIPE - (4.5/5)

Steps:

• Directions Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness. Squeeze the juice from the lemon onto the apples and allow to set. This will keep them from turning brown right away. In a sauce pan over high heat, combine the brown sugar, butter, heavy cream and corn syrup. Stir until the brown sugar has dissolved. Allow to boil, stirring occasionally, until it reaches 230F, about 7-10 minutes. Remove from heat and add the vanilla, stir continually until it stops bubbling. Allow to cool for about 10-15 minutes. Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. If the inside of your apple is too wet, the caramel wont stick. Pour the caramel into the hollowed out apples until just below the top. Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices** and drizzle with chocolate sauce if desired. Storage: These don't do well out of the refrigerator for very long. If you must keep them at room temperature, you might consider lying them on their sides, on a piece of parchment or wax paper. They will likely separate somewhat, but still taste good! *Note: any firm, fairly dry baking apple will do. ** Note: I sprayed my knife with cooking spray (Pam) which helped with the slicing (if you don't have cooking spray, wipe your knife with a bit of vegetable oil). Do NOT use a hot knife.

CARAMEL NUT SLICES

Steps:

• 1. Mix well the shortening, butter and brown sugar. Add eggs and mix well.
• 2. Add flour and Baking soda. Mix well. Stir in nuts.
• 3. Shape into rolls, 2 inch across. Chill for 3 - 4 hours.
• 4. Heat oven to 350º. I used fishing line to slice the dough into 1/8" thick slices.
• 5. Bake 8 - 10 minutes on uncreased cookie sheet.

GRILLED APPLE SLICES WITH CARAMEL-MASCARPONE CREAM (PACIFIC NORTHWEST)

Steps:

• For the apples: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill pan with vegetable oil cooking spray.
• In a medium bowl, toss together the apple slices and safflower oil. Grill until lightly charred, about 2 minutes on each side. In a small bowl, combine the cinnamon and ginger. Sprinkle the cinnamon mixture over the grilled apple slices.
• For the cream: In a 1-quart saucepan, combine the maple syrup, cream and butter over medium-high heat. Bring to a boil and cook, until the mixture turns golden, about 4 minutes. Set the pan aside to cool slightly. Add the mascarpone cheese and whisk until the mixture is smooth.
• Divide the apple slices among 4 small plates. Drizzle with the cream. Sprinkle with the chopped hazelnuts and serve.

REFRIGERATOR CARAMEL NUT SLICES

Steps:

• Cream shortening and sugar.
• Add eggs and sour cream.
• Add sifted dry ingredients.
• Add nuts.
• Mix together.
• Shape into 2 inch rolls.
• Chill overnight.
• Slice 1/8 inch thick .
• Bake at 400 degrees on an ungreased baking sheet for 8 minutes or until golden.

CARAMEL-PECAN APPLE SLICES

Steps:

• In a large skillet, cook and stir the brown sugar and butter over medium heat until sugar is dissolved and butter is melted. Cut each apple into 16 slices; add to brown sugar mixture. Cook, uncovered, over medum heat for 5 to 7 minutes or until tender, stirring occasionally. Stir in pecans. Transfer to a serving bowl. Serve warm.

CARAMEL SLICES

Steps:

• Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.
• Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
• Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
• Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.

AUSTRALIAN WALNUT CARAMEL SLICES RECIPE - (4.7/5)

Steps:

• 1. Heat oven to 350 degrees. Line a 9-by-9-inch baking pan with non-stick aluminum foil, bringing the sides up and over the pan; set aside. 2. In a mixer bowl, beat together 1 cup of the butter (2 sticks) and 1/2 cup of the granulated sugar until light and creamy. Add flour gradually and mix until blended. Place dough into prepared pan and pat down evenly. Bake for 30 minutes or until golden brown. Remove from oven and set aside on wire rack. Turn off oven. 3. Place remaining 1/2 cup butter (1 stick) and remaining 1/2 cup sugar in a medium heavy saucepan over low heat until butter is melted. Add condensed milk and honey, and stir constantly until mixture is very thick and caramel-colored, about 25 minutes. 4. Remove from heat, add walnuts, and stir to combine. Cool for 10 minutes in pan, then pour over baked crust. Set aside to cool. 5. Melt the chocolate in a saucepan over low heat and pour over caramel layer, spreading to edges. Refrigerate at least 3 hours, or overnight. 6. Lift base up with foil and peel off foil. Place on work surface and cut into slices or squares to serve. Makes 24 cookies. Refrigerate, covered, any leftovers. The cookies keep well in refrigerator.

SALTED CARAMEL SLICES

Steps:

• Line a 15 x 20cm plastic food container with a double layer of cling film, overlapping the edges. Combine the base ingredients in a food processor with an S-blade until broken down. Press into the prepared container to compress.
• Process the caramel ingredients in a high-powered blender on a high-speed setting until creamy. Pour the caramel over the base. Use a spatula to distribute it evenly across the top. Transfer to the freezer to set.
• Stir the icing ingredients in a bowl until smooth. Pour the mixture over the caramel layer and smooth out the top. Freeze for at least 3 hrs. Pull up the cling film to remove the block from the container and slice into squares. Store in the fridge for up to 4 weeks.

CARAMEL NUT SLICES

Steps:

• Mix well shortening, sugar, eggs. Sift together flour, salt and baking soda. Stir in. Add nuts.
• Preheat oven to 400°F. Shape in 2" rolls, chill.
• Bake on ungreased cookie sheet 8-10 minutes.