Here are two great recipes for slices. It might appear that this blog is dedicated to sweet things – and so far, we cannot deny the fact!
However watch this space……..savoury will follow sweet.
Salted Caramel Blondie
Loosely adapted from a recipe I discovered through a google search. I created the salted caramel effect by adding some rock salt to the mix, and increasing the butter. The result is a slightly sticky slice with a caramel, almost butterscotch taste. Next time I will be brave and increase the salt as I really want the sweet/salty contrast!
1/2-3/4 cup of butter, melted
1 cup of tightly packed dark brown sugar
1 egg, lightly beaten
1 teaspoon of vanilla extract or paste
1/2 teaspoon baking powder
1/8 teaspoon of bi-carb soda
Pinch of table salt
Good grind of rock salt!
1 cup of plain flour
1/3 cup of milk chocolate chips
1/4 cup walnuts or pecans
Preheat oven to 180°C.
Lightly butter and flour a 20cm square tin.
Whisk together the melted butter and sugar in a bowl. Add the egg and vanilla extract or paste and whisk.
Add the flour, bi-carb, baking powder, and both salts, mix together. Add the chocolate chips and walnuts/pecans.
Pour into tin and spread evenly. Bake for 20 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.
Chocolate Biscuit Slice
I’ve been treated to this slice for several years by a work colleague. She has kindly provided the recipe. Very moorish! Thank you to SP.
Not tested as yet in Quirky’s kitchen.
“This recipe is very flexible depending on the size of tin. Let’s say it is about lamington tin size.”
1-2 pkts Westerns Malt biscuits
1-2 tins condensed milk
250 gms butter
Put biscuits on base of baking paper lined tin. Melt butter and pour enough over biscuits to just cover. Leave left over butter for icing.
Cook 180 deg C 10-15 minutes. The butter should bubble, and when taken out should be soaked up by biscuits.
Mix condensed milk and coconut to make a thick paste. (Remember the quantities depend on the size of tin. Try one tin condensed milk first and if it doesn’t cover the biscuits add more.) Put the paste mixture on top of biscuits. The mixture should be between1-2 cm thick.
Bake for 10 minutes, check and put back in for another 5-10 minutes depending on the colour of the top. It is best when a golden colour all over.
Cool and ice with chocolate butter icing. Put in fridge until cold and then take out and cut. Best left in fridge once cut.