Best 2 Chocolate Caramel Tray Bake Slice Recipes
Indulge in the heavenly combination of chocolate and caramel with our delectable chocolate caramel tray bake slice. This irresistible dessert features a rich and decadent chocolate sponge base, topped with a layer of gooey caramel and a generous sprinkling of chocolate chips. The result is a symphony of flavors and textures that will tantalize your taste buds and leave you craving for more.
The chocolate caramel tray bake slice is perfect for any occasion, whether it's a casual gathering with friends or a special celebration. It's also incredibly easy to make, requiring just a few simple ingredients and minimal effort. With our detailed recipe instructions, you'll be able to whip up this mouthwatering treat in no time.
This article includes two variations of the chocolate caramel tray bake slice: a classic version and a gluten-free version. The classic version uses all-purpose flour, while the gluten-free version uses a blend of almond flour and coconut flour. Both versions are equally delicious and satisfying, so you can choose the one that best suits your dietary needs or preferences.
So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you with a pan full of chocolatey-caramel goodness.
CARAMEL SLICE
A simple slice made up of shortbread, caramel and thick chocolate topping.
Provided by Jessica Holmes
Categories Slice
Time 1h24m
Number Of Ingredients 10
Steps:
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
- In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
- Place mixture into baking pan and press down to form one even layer. Bake in the oven for 12 minutes or until the crust is slightly golden on the edges. Remove from oven and set aside while you make the caramel.
- In a medium-sized saucepan, add sweetened condensed milk, butter and syrup (if using). Place on a medium heat and stir constantly until the butter melts. Continue to cook, stirring constantly, until caramel turns golden brown and thickens slightly. This takes at least 10 minutes so be patient!
- Once caramel has thickened, remove from heat and stir in a pinch of salt. Pour over shortbread crust. Then bake for another 12 minutes or until golden brown on the edges. Leave to cool for 30 minutes (sprinkle over extra sea salt if you like) before adding chocolate topping.
- Place chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds. Once chocolate is melted and smooth, add oil and stir. Then pour over caramel layer. Spread out into one even layer and then place in the fridge for at least 2 hours to cool and set.
- When you're ready to serve, carefully lift slice out of baking tin and cut into small squares. If it's too hard to cut (for example, if you left it in the fridge overnight), just let it sit at room temperature for 10 minutes or so and it will soften slightly.
CHOCOLATE CARAMEL TRAY-BAKE SLICE
This slice is NOT for the diet concious! Very rich and very yummy and did I mention very easy! You can substitute chocolate for a different kind, but if you use a chocolate with a creamy filling freeze the chocolate for an hour before using.
Provided by Tisme
Categories Dessert
Time 55m
Yield 18 slices
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 352.5, Fat 18.3, SaturatedFat 10.9, Cholesterol 28.7, Sodium 110.9, Carbohydrate 43.1, Fiber 1.4, Sugar 35.3, Protein 4.8
Tips:
- Use a good quality dark chocolate for the best flavor.
- Make sure the butter and sugar are creamed together until light and fluffy.
- Don't overmix the batter, as this will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- For a richer flavor, use homemade caramel sauce.
- If you don't have time to make caramel sauce from scratch, you can use a store-bought variety.
- Sprinkle some sea salt on top of the cake before serving for a sweet and salty flavor combination.
Conclusion:
This chocolate caramel tray bake slice is an easy and delicious dessert that is perfect for any occasion. It is rich, decadent, and sure to please everyone who tries it. With its simple ingredients and easy-to-follow instructions, this recipe is a great way to satisfy your sweet tooth without having to spend hours in the kitchen.
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