White chocolate caramel slice
Mar 31, 2011 1:00pm- 50 mins preparation
- 35 mins cooking
- Makes 20 Item
Print
Ingredients
White chocolate caramel slice
- 1/3 cup (30g) rolled oats
- 1/2 cup (75g) self-raising flour, sifted
- 2 teaspoon cocoa powder
- 1/3 cup (75g) light brown sugar, firmly packed
- 1/2 cup (40g) desiccated coconut
- 90 gram butter, melted
- 395 gram can sweetened condensed milk
- 1/3 cup (115g) golden syrup or treacle
- 30 gram butter, chopped coarsely
- 250 gram white chocolate, chopped coarsely
- 2 teaspoon vegetable oil
Method
White chocolate caramel slice
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1Preheat oven to 180°C (160°C fan-forced). Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extend paper 5cm over sides.
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2Place oats in a mini food processor and process until finely chopped. In a medium bowl, combine oats, flour and cocoa. Stir in sugar, coconut and melted butter. Press mixture evenly over base of pan. Bake for 10 minutes.
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3In a small saucepan, combine milk, syrup and chopped butter. Bring to the boil, stirring, for about 5 minutes, or until thickened. Pour mixture over base. Bake for 10 minutes. Cool.
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4Stir chocolate and oil in small heatproof bowl over small saucepan of simmering water for about 1-2 minutes or until smooth; spread over caramel. Refrigerate for about 30 minutes, or until set before cutting slice using a hot knife.
Notes
片在密闭容器储存在冰箱里for up to 4 days.
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