Food recipes
Chocolate Caramel Tray-Bake Slice
Chocolate Caramel Tray-Bake Slice Ingredients: wheat flour, white, all-purpose, unenriched sugars, brown shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) butter, without salt nuts, ha...
Chocolate Caramel Tray-Bake Slice
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
nuts, hazelnuts or filberts
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened
Directions:
Preheat your oven to 180C no fan/160C fan forced.
Grease and line base and sides of a 16cm x 26cm slab pan with baking paper, allowing a 2cm overhang on both long sides.
Combine the flour, brown sugar and desiccated coconut in a bowl.
Add butter and stir to combine.
Press mixture over the base of the prepared pan.
Bake 10-15 minutes or until light golden.
Set aside to cool.
Scatter the broken chocolate over the cooled base.
Sprinkle with shredded coconut.
Drizzle condensed milk over the slice, tap the pan on the bench to settle the milk.
Bake for 28-30 minutes or until edges are golden and centre is firm to touch.
Allow slice to cool completely in pan and when completely cook, cut into pieces to serve.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
nuts, hazelnuts or filberts
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened
Directions:
Preheat your oven to 180C no fan/160C fan forced.
Grease and line base and sides of a 16cm x 26cm slab pan with baking paper, allowing a 2cm overhang on both long sides.
Combine the flour, brown sugar and desiccated coconut in a bowl.
Add butter and stir to combine.
Press mixture over the base of the prepared pan.
Bake 10-15 minutes or until light golden.
Set aside to cool.
Scatter the broken chocolate over the cooled base.
Sprinkle with shredded coconut.
Drizzle condensed milk over the slice, tap the pan on the bench to settle the milk.
Bake for 28-30 minutes or until edges are golden and centre is firm to touch.
Allow slice to cool completely in pan and when completely cook, cut into pieces to serve.