Chocolate Salted Caramel Slice

Hi friends!

As mentioned before, I have a caramel slice recipe to share. I made these a couple of days ago but since I tend to just post once or twice a day, as to not clogged your feed, the recipe kept being pushed back and only now I have the chance to share it here 😊

These slices are pretty easy to make, fail- proof, and they are delish, I kid you not. Was not easy for me to eat just a slice, if I did not remember it’s Summer where I need to put on less clothing, I would finish the whole tray 😅

Bottom Layer
——–
– 1 c each rolled oats and flour
– 3/4 c each sugar and unsweetened desiccated coconut
– 125 g golden vegetable shortening
– 2 tbsp corn syrup
– 2 tbsp hot boiling water
– 1 tsp baking soda

How To
—
– Mix flour, coconut, oats, and sugar in a bowl, make a well in center
– Preheat oven to 300 F
– Place shortening and corn syrup into a pot, melt over medium heat.
– Once melted and combined, take off from heat and dissolve baking soda in hot boiling water. Pour into melted shortening, stir to combine.
– Pour mixture into dry mixture and mix to combine
– Wet your hands and roll 1 heaping tbsp of mixture into balls, you can use ice cream scoop, much easier
– Place balls on aluminum foil lined baking sheet and bake for 15 mins, until golden brown. Cool on tray

Middle Layer
—-
– 1/2 c vegan margarine
– 1/2 c coconut palm sugar
– 1/2 c corn syrup
– generous pinch of salt
– 1 can of coconut condensed milk
– 1/2 tsp vanilla extract

How To
—-
– Line a square pan with parchment paper, set aside
– Melt margarine in a pot over medium heat
– Stir in sugar, syrup and salt
– Stir in condensed milk
– Cook until candy thermometer shows 120 C or 248 F
– Take off from heat, let bubbles gone then stir in vanilla extract
– Pour hot caramel into prepared pan and let cool to room temperature
– Chill in the fridge for several hours/overnight

Top Layer
—
– 1/4 c DF chocolate chips
– 1/2 tbsp coconut oil
– coarse salt, as needed

Assembling
—-
– Crush 15 cookies from top layers, place them in ziplock bag and crush roughly with rolling pin
– Place cookies into food processor, process into fine crush
– Mix with melted 3 tbsp of coconut oil
– Press mixture into rectangular pan that has been lined with parchment paper, chill in the fridge
– Meanwhile, take out harden soft caramels and heat it on low medium heat to melt, add in a pinch of salt, let simmer for 10 minutes, stirring occasionally, take off from heat
– Take out crust from the fridge and pour melted caramel covering crust
– Chill for 2 H at least or until caramel layer is harden
– In a bowl, melt choc chips and coconut oil, in 30 seconds intervals, stir to combine well
– Pour chocolate on-top of caramel layer and sprinkle with some salt
– Chill until chocolate is firm
– Slice and enjoy 

Note
—-
– These slices freeze well!

Print Recipe

Servings: 0

Ingredients

Bottom

• 1 c each rolled oats and flour
• 3/4 c each sugar and unsweetened desiccated coconut
• 125 g golden vegetable shortening
• 2 tbsp corn syrup
• 2 tbsp hot boiling water
• 1 tsp baking soda

Middle

• 1/2 c vegan margarine
• 1/2 c coconut palm sugar
• 1/2 c corn syrup
• generous pinch of salt
• 1 can of coconut condensed milk
• 1/2 tsp vanilla extract

Top

• 1/4 c DF chocolate chips
• 1/2 tbsp coconut oil
• coarse salt as needed

Instructions

Bottom

• Mix flour, coconut, oats, and sugar in a bowl, make a well in center
• Preheat oven to 300 F
• Place shortening and corn syrup into a pot, melt over medium heat.
• Once melted and combined, take off from heat and dissolve baking soda in hot boiling water. Pour into melted shortening, stir to combine.
• Pour mixture into dry mixture and mix to combine
• Wet your hands and roll 1 heaping tbsp of mixture into balls, you can use ice cream scoop, much easier
• Place balls on aluminum foil lined baking sheet and bake for 15 mins, until golden brown. Cool on tray

Middle

• Line a square pan with parchment paper, set aside
• Melt margarine in a pot over medium heat
• Stir in sugar, syrup and salt
• Stir in condensed milk
• Cook until candy thermometer shows 120 C or 248 F
• Take off from heat, let bubbles gone then stir in vanilla extract
• Pour hot caramel into prepared pan and let cool to room temperature
• Chill in the fridge for several hours/overnight

Assembling

• Crush 15 cookies from top layers, place them in ziplock bag and crush roughly with rolling pin
• Place cookies into food processor, process into fine crush
• Mix with melted 3 tbsp of coconut oil
• Press mixture into rectangular pan that has been lined with parchment paper, chill in the fridge
• Meanwhile, take out harden soft caramels and heat it on low medium heat to melt, add in a pinch of salt, let simmer for 10 minutes, stirring occasionally, take off from heat
• Take out crust from the fridge and pour melted caramel covering crust
• Chill for 2 H at least or until caramel layer is harden
• In a bowl, melt choc chips and coconut oil, in 30 seconds intervals, stir to combine well
• Pour chocolate on-top of caramel layer and sprinkle with some salt
• Chill until chocolate is firm
• Slice and enjoy 😊

Notes

These slices freeze well!

Hai teman,

Jumpa lagi dengan resep dari dapurku.

Ga ribet-ribet amat, tapi lumayan banyak bahannya.

Namuuuunn, kalau sudah jadi, uenak tenan, dijamin 👍😉👍😉

Yuk ditengok langkah2 ya

Lapisan Dasar

• 1 gelas terigu
• 1 gelas havermut
• 3/4 gelas gula pasir
• 3/4 gelas kelapa parut kering
• 125 g mentega
• 2 sdm sirup jagung/madu/golden syrup
• 2 sdm air panas
• 1 sdt soda kue

Cara Membuat

• Lelehkan mentega dan golden syrup di atas kompor. Angkat
  -Larutkan soda kue kedalam air panas
• Campurkan soda kue kedalam lelehan mentega, aduk rata
• Campurkan terigu, kelapa, havermut dan gula di dalam mangkuk besar, tuang lelehan mentega
• Bulatkan sebesar kelereng dan letakkan di loyang yang sudah disapu dengan mentega
• Panggang dalam oven yang sudah dipanaskan terlebih dahulu 150 C selama 15 menit
• Dinginkan di atas loyang

Lapisan Tengah

• 1/2 gelas margarin
• 1/2 gelas sirup jagung
  -1/2 gelas palm suiker (gula semut)
• sejumput garam
• 1 kaleng SKM (195 ml)
• 1/2 sdt perasa vanili

Cara Membuat

• Cairkan margarin diatas kompor api sedang
• Masukkan bahan lainnya (kecuali vanili) dan masak hingga termometer (khusus buat permen) menunjukkan 120 C
• Matikan api, angkat panci dari kompor, aduk hingga buih panas menghilang
• Masukkan vanili
• Tuang karamel panas ke cetakan yang sudah dialasi dengan kertas kue/kertas minyak
  & Biarkan hingga dingin di suhu ruangan, baru masukkan ke dalam kulkas hingga mengeras

Lapisan Atas

• 1/4 gelas cokelat butiran
• 1/2 sdm minyak kelapa padat
• garam berbutir besar

Kue Lapis Karamel

• Ambil 15 buah kue kering dari lapisan dasar, haluskan
• Lelehkan 3 sdm minyak kelapa padat dan campurkan ke dalam kue kering halus
• Padatkan campuran ini dalam loyang kue, dan masukkan ke kulkas 10-15 menit
• Sementara itu ambil lapisan kedua, masukkan kedalam panci, lelehkan dengan api sedang, aduk sesekali. Beri sejumput garam, dan masak 10 menit, angkat dari kompor
• Keluarkan lapisan dasar dari kulkas, lalu tuang lapisan tengah diatasnya
• Masukkan kulkas dan dinginkan hingga mengeras setidaknya 2 jam
• Lelehkan lapisan atas, tuang ke lapisan tengah dan taburi garam berbutir besar, masukkan kembali ke kulkas hingga lapisan atas mengeras
• Potong2 dan sajikan