Like cookies on a well-greased tray, it is so easy to let things slip…. like my blog posts at the moment! But hey, I won’t dwell, we’ve all been there. Instead, I present to you what has been concocted in the kitchen, with the help of a New Zealand gem, Little & Friday.
Excuse the iPhone photo, as this is the last of the slice we had remaining and I had to get in quick before it was gone! For those of you out of the country or Kiwis who are not yet familiar with this baking phenomenon, Little & Friday is a wonderful cafe based in Auckland (check out their website) who have recently released an amazing book, Treats from Little & Friday. It is from this masterpiece of a book that this slice was created.
If you thought my grandmother’s caramel slice was decadent, wait till you see the recipe for this one. It is not for the fainthearted. None the less, it is actually all in good heart and is indeed, as stated, a ‘treat’. And absolutely delicious, oh my gosh. I took it to work and it was gone soon after I presented it. My co-worker (whose birthday we were celebrating) said that chocolate, caramel and hazelnuts were three of her favourite things and that here they were all together. Seriously, this is good stuff.
Caramel Slice (from Treats from Little & Friday)
Note: This recipe is completely and utterly the work of Kim Evans and her passionate team. Full credit to her!
Also note that the originally recipe used a ganache topping but I decided to just use mostly chocolate as you see below.
If you are interested in my grandmother’s “tears of happiness” worthy caramel slice recipe, you can see it here 🙂
175g unsalted butter, softened
2 cups icing sugar
1/2 tsp vanilla paste
1/2 cup dutch cocoa
1 1/2 cups flour
1/2 tsp salt
2 x 396g tins sweetened condensed milk
200ml golden syrup
100g unsalted butter
1 cup roasted hazelnuts, chopped
200g dark chocolate roughly chopped
Preheat oven to 150˚C. Grease a 25cm square tin and line the bottom and sides with baking paper. Begin with the base. Using an electric mixer, cream butter, icing sugar and vanilla until light and fluffy. Add egg and beat until well combined. Sift cocoa, flour and salt together then mix thoroughly into the butter mixture. Press mixture into base of prepared tin. Bake for 10 – 15 minutes in centre of oven (when my mother baked this she found she had to bake it for a bit longer, so use your instincts a bit 🙂 )
While base is cooking prepare caramel. Combine all ingredients in a saucepan and melt slowly over a low heat. Pour over cooked base. Return to oven for a further 15 minutes or until set.
For the topping, place chocolate and butter in a large heatproof bowl set over a saucepan of simmering water and heat until almost melted. Remove from heat and stir until smooth. Spoon topping over filling, smoothing surface with back of spoon. Once chocolate is cool, slice using a very sharp knife dipped in boiling water (if you want nice clean cuts in the chocolate).
Makes a 30cm by 25cm slice tin of goodness.
Keep in the fridge.