Best Highlander Caramel Slice Recipes

CARAMEL SLICE

Caramel Slice image

Recipe video above. An easy Caramel Slice recipe that delivers as promised - a creamy caramel filling that sets perfectly (no more runny caramel!) and chooclate that doesn't crack when you cut into it!

Provided by Nagi | RecipeTin Eats

Categories Sweet

Time 55m

Number Of Ingredients 10

Ingredients

1 cup flour, (plain/all purpose)
1/2 cup brown sugar (, loosely packed)
1/2 cup desiccated coconut ((US: sweetened finely shredded coconut, Note 1))
125g / 4.5oz unsalted butter (, melted)
125g / 4.5oz unsalted butter (, roughly chopped)
1/2 cup (80g) brown sugar (, loosely packed)
1 tsp vanilla extract ((or essence))
395g / 14oz sweetened condensed milk ((1 can, 300ml) (Note 1b))
200g / 7oz dark or milk melting chocolate ((US: semi-sweet chocolate chips))
1 tbsp vegetable oil

Steps:

Preheat oven to 180°C/350°F (fan 160°C)
Grease and line a 28x 18cm (lamington pan) / 7" x 11" rectangle pan with baking/parchment paper (Note 2). Have overhang for ease of removal.
Mix together Base ingredients and press into a pan (I use an egg flip)
Bake for 15 minutes until the surface is golden. Cool in fridge if you have time (Note 3).
Lower oven to oven to 160°C/320°F (fan 140°C)
Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
When bubbles appear, add condensed milk. Whisk constantly for 5 minutes (Note 4), until you start getting some big slow bubbles on the base.
Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.
Bake for 12 minutes. Don't worry if you get splotchy brown bits (this happens with ovens that don't distribute heat evenly).
Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch. (Note 5)
Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (takes me 4 x 30 sec).
Pour over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.
Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!

Nutrition Facts : Calories 470 kcal, Carbohydrate 54 g, Protein 5 g, Fat 27 g, SaturatedFat 18 g, Cholesterol 58 mg, Sodium 61 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving

CARAMILK SLICE

Caramilk Slice image

This is a recipe I invented myself when I won a hamper which contained Highlander Caramel (the same size as a can of condensed milk). Ever since I made it the first time, everyone keeps asking for it!!!

Provided by Blossom NZ

Categories Lunch/Snacks

Time 20m

Yield 24-30 serving(s)

Number Of Ingredients 6

Ingredients

400 g canned caramel topping
500 g biscuits (wine or arrowroot are best)
3/4 cup desiccated coconut
250 g butter (melted)
25 g butter
250 g white cooking chocolate (or Nestle Milky Bar)

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!

Nutrition Facts : Calories 265.5, Fat 16.7, SaturatedFat 9.5, Cholesterol 27.5, Sodium 277.3, Carbohydrate 27.8, Fiber 0.8, Sugar 7.6, Protein 2.5