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It’s hard to believe that 20 years ago on July the 18th, I arrived in the United States, from the middle of a New Zealand winter to the middle of an extremely hot and humid summer in New Orleans, temporarily (or so I had planned) to work as an Occupational Therapist.

new zealand passport

On our first trip back to New Zealand, my boyfriend at the time, husband now, claimed to have gained 15 pounds, most of which he attributed to the abundance of Caramel Slices, that he insisted on sampling at every bakery we passed, each one being just a little different from the last.

CARAMEL HAZELNUT SLICE

hazelnut caramel slice

BASE

250 grams vanilla wine biscuits, finely crushed

1/2 cup desiccated coconut

250 grams unsalted butter, melted

CARAMEL FILLING

25 grams butter

2 tablespoons golden syrup

395 gram can sweetened condensed milk

TOPPING

100 grams toasted hazelnuts, roughly chopped

Line a 20cm by 30cm baking pan with baking paper.

Combine the biscuit crumbs and coconut in a large bowl. Stir in the melted butter. Press the mixture into the pan. Refrigerate to set.

To make the filling, combine the butter, golden syrup and condensed milk in a heavy-based saucepan. Stir constantly over a low heat for about 5 minutes, until the mixture boils and lightly browns. Pour the mixture over the base and allow to cool slightly.

Sprinkle the hazelnuts over the caramel and refrigerate overnight before cutting.

Enjoy!

Recipe adapted from The Foodtown Magazine

www.foodmag.co.nz/

CARAMEL SHORTBREAD SQUARES

caramel shortbread squares

FOR CRUST

1 1/2 sticks butter, softened

1/4 cup white sugar

1 1/4 cups flour

FOR TOPPING

1 stick butter

1/2 cup light brown sugar

2 tablespoons light corn syrup

1/2 cup sweetened condensed milk

1 1/4 cups chocolate chips

FOR CRUST

Heat oven to 350F. Line a 9-inch square baking pan with parchment paper. Stir together butter, sugar and flour in a bowl until crumbly. Press evenly into bottom of prepared pan. Bake until pale golden, about 25 minutes. Let cool 10 minutes.

MAKE TOPPING

Stir together butter, brown sugar, corn syrup and condensed milk in a heavy saucepan. Bring to a boil and cook, stirring frequently, until stiff, about 7 minutes. Remove from heat and beat vigorously with a wooden spoon 3 minutes.

Pour caramel over crust and spread evenly. Let cool until it begins to firm, about 30 minutes.

Melt chocolate chips, pour chocolate over caramel and spread evenly to cover. Chill until firm, about 30 minutes.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

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