Tag: slice

Peppermint chocolate slice

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Who else loves Christmas? I am one of those people who wants to start playing the Christmas music in October (I usually hold-out til mid-November!) so it suited me perfectly to test this recipe early (and a few times over!). Like candy canes in slice form, these mouthfuls are refreshingly pepperminty, with nuggets of chocolate, smooth coconut and bursts of cherry. Also a no-bake layering option with NO COOKING required! Perfect for a Christmas recipe in the southern hemisphere! Merry Christmas everyone!

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Peppermint chocolate slice

  • Servings: 25
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Ingredients

For the base:

  • 125g Marie biscuits, crushed
  • 2 tsp cocoa powder
  • 70g melted butter (?needs more)

For the filling:

  • 2 cups coconut
  • 395g sweetened condensed milk
  • 2 tsp peppermint essence
  • 70g glace cherries, chopped
  • 70g dark chocolate chips

For the topping:

  • 200g dark chocolate
  • 1 tsp vegetable oil

Directions

  1. Place the Marie biscuits with the cocoa powder in a food processor and whizz until they form a fine crumb.
  2. Stir through the melted butter and pour base mixture into a greased baking tray. Use a spatula to pack the base tightly and evenly across the baking tray. Refrigerate to set.
  3. To make the filling, combine filling ingredients in a mixing bowl. Pour on top of the base layer and spread evenly. Return to the refrigerator to set.
  4. After 30 mins or more, melt the chocolate and the oil in a mixing bowl in the microwave for 30 seconds at a time. Stir with a spatula until melted and smooth. Pour on top of the filling and spread evenly. Refrigerate until set.

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White chocolate and lime slice

A tangy, sweet white chocolate and lime slice

Looking at produce in season at the moment, I noticed limes. We are fortunate to be receiving plenty of these from our local veg box, CERESFairfood. I never seem to struggle thinking up various ways to use them, but more often than not, it is in a savoury dinner dish.

A tangy, sweet white chocolate and lime slice

I wanted to branch out and use lime in a sweet dish. Lemons I use all the time, but limes, not so much. So I experimented and made a slice with limes and white chocolate. Originally, I was envisaging a brownie (or blondie) type concoction, with ooziness and a fudgy centre. But it didn’t turn out that way the first time I made it, it turned out even better!

This slice is crispy, tangy, crumbly and flavourful. This slice is so fresh, so light, it just seems perfect for the weather we’re having at the moment!

A tangy, sweet white chocolate and lime slice

White chocolate and lime slice

  • Servings: approx. 25
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Ingredients

  • 240g plain flour
  • 1 tsp salt
  • 2 tsp baking powder
  • ½ cup caster sugar
  • Zest of one lime
  • 160g unsalted butter, melted
  • 75g white choc chips, melted
  • Juice of one lime
  • 2 eggs
  • 175g white choc chips

Directions

  1. Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
  2. Mix the flour, salt, baking powder, sugar and lime zest. Stir to combine.
  3. Whisk together the melted butter, melted choc chips, lime juice and eggs.
  4. Combine dry and wet ingredients, and stir through the remainder of the choc chips.
  5. Spoon the mixture into the baking tray and use a spatula to evenly coat the base of the baking tray.
  6. Bake in the oven for 20 mins or until set. Cut into slices, remove from the baking tray and let cool on a wire rack.

Earl Grey Caramel Slice

A sticky, sweet caramel slice with Earl Grey flavour and a chocolate topping

It is hard not to find a caramel slice if you are in a bakery in Australia. And for good reason! I have yet to meet someone who does not love to eat it! For me personally, if a caramel slice is there on display amongst the array of other delicious looking cakes and pastries, it is very hard to order anything else.

For my recipe today, I have taken the traditional caramel slice and added an Earl Grey tea flavour to the caramel layer. I like to eat my caramel slice with tea, so why not combine the two?

This slice recipe was actually my first foray into doing my own thing in the kitchen – I first tried it out a year and a half ago. However, it’s been the hardest one so far to get right. Unfortunately for me, that’s meant a LOT of leftover caramel slice to eat 😛 However, after lots of tinkering I think I’m there! Let me know if you try it out 🙂

A sticky, sweet caramel slice with Earl Grey flavour and a chocolate topping

Earl Grey Caramel Slice

  • Servings: approx. 30 pieces
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Ingredients

For the base:

  • 150g plain flour
  • 50g brown sugar
  • 75g coconut
  • 100g unsalted butter, melted

For the caramel:

  • 100g brown sugar
  • 120g unsalted butter
  • 2 Earl Grey teabags
  • 2x 395g tins of sweetened condensed milk

For the chocolate layer:

  • 200g dark chocolate
  • 1 tbs vegetable oil

Directions

  1. Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
  2. Combine flour, sugar, coconut and melted butter.
  3. Press the mixture evenly into the base of the baking tray and bake in the oven for 12 mins until golden. Cool on the bench for 10 mins and then put it into the fridge to cool until needed.
  4. For the caramel, melt the brown sugar with the butter and the contents of the two teabags in a medium saucepan on a medium heat. Whisk together and bring the mixture up to a bubble, and then take off the heat and cover. Leave to infuse for 2 mins.
  5. Add the condensed milk to the saucepan, whisk frequently and bring to a boil. Reduce the heat to low and whisk constantly for 5 mins until the mixture is thick.
  6. Pour the caramel mixture onto the base and cook in the oven for 20 mins at 160° Celsius until the caramel layer is set. Cool on the bench for 10 mins and then place in the fridge until completely cold.
  7. For the chocolate layer, place chocolate in a microwave safe bowl and microwave for one minute. Stir to mix heat evenly and help to melt the rest of the chocolate. Continue heating the chocolate for one minute at a time, until all of the chocolate has melted. Add the oil to the chocolate and stir.
  8. Pour the chocolate over the caramel layer and, using a palette knife, spread evenly to cover the whole slice. Cool in the fridge until set.