Anything caramel goes down well at my house as it’s a family favourite. Everyone has their own version of a caramel slice, so I thought I would change it up. I was inspired by the best cookie bar in New Zealand, Moustache Milk and Cookie bar. They have the best cookies and make a cookie Caramel Slice, so the idea came from them and the next step was trying to recreate it with no recipe. So here is my version and I think I got pretty close and it tastes damm fine.
Cream the butter and sugar together. Add the egg and vanilla and mix well to combine.
Add the flour and mix to form a dough. Finally add the chocolate.
Press into a metal mould or a baking dish and bake until just brown.
Add all the ingredients to a large saucepan and cook over a medium heat, whisking constantly until it turns a light golden colour. Pour over the biscuit base and bake in the oven until golden.
Melt the chocolate and mix with the oil until well combined and pour over the caramel. Place in the fridge to set.
Cookie Caramel Slice
Base:
110g butter, cubed
½ cup sugar
¼ cup brown sugar
1 tsp vanilla extract
1 egg
1 ½ cups flour
½ tsp baking soda
1 cup Whittaker’s or any good quality dark chocolate, finely chopped (about half a block)
Preheat the oven to 180c.
Microwave the butter for about 40 seconds or until just melted but not hot.
Using a stand mixer fitted with a paddle attachment, beat the sugars with the melted butter until creamy and thick on high (could look split but it will come together when you add the remaining ingredients)
Add vanilla and egg and beat on low speed until just incorporated, about 10-15 seconds as you don’t want to over mix it as the cookie base will become tough.
Add flour and baking soda and mix until it comes together into a smooth dough.
Finally add the chopped chocolate and mix on medium quickly until the chocolate bits are mixed evenly through out the dough, about 10 seconds.
Line a baking tray with baking paper and place the metal rectangle mould on top or line a deep baking dish.
Add dough to mould or baking dish and press into one even equal layer, covering the base of the mould or dish.
Bake for 11 minutes or until just starting to go brown. Don’t over cook as you still want the biscuit to be chewy.
Remove from the oven and cool completely in the mould or dish.
Caramel Filling:
60g butter
4 tbsps golden syrup
2 tins sweetened condensed milk
Combine all the ingredients in a large saucepan. Place over a medium heat and cook for 8 minutes while whisking continuously, it should turn to a light golden colour.
Pour over the cooled cookie base and spread out evenly.
Bake at 180c for 15-20 minutes or until lightly golden on top. Remove from the oven and leave to cool completely.
Chocolate Topping:
200g Whittaker’s dark chocolate, chopped
2 tbsps canola or vegetable oil
Melt the chocolate in a microwavable bowl in the microwave on high in small bursts until completely melted.
Add in the oil and mix well until emulsified and one smooth mixture.
Pour over the cooled caramel filling and spread out evenly so it completely covers the top of the caramel. Place in the fridge for an hour or two to firm up.
To finish:
Remove the mould or lift out of the baking dish and cut into squares and serve.
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