I hope you don’t mind me reposting previous recipes, but I needed something quick for afternoon tea today, and when I looked at the recipe I posted for this last year I was sad about the photo.
A bad photo puts people off trying a recipe, and I really want you to try it. This is delicious and squishy while warm, and equally as addictive once cool. The edges of the caramel go chewy and dark and may well be the best part.
I got lots of comments about this being a tan square, which is probably quite true. But the addition of oats is really quite good, plus they’re healthy so you might call this breakfast and just get away with it.
Caramel Oat Slice
1 Can of condensed milk (it’s usually about 396g or something strange!)
2 Tbsp golden syrup
180g softened butter
1/4 C sugar
1 tsp vanilla
1 1/2 C flour
2/3 C rolled oats
Prepare the caramel by stiring the condensed milk, butter and golden syrup over a low heat until it’s thick and golden. Allow to cool.
Beat butter, sugar and vanilla until light and fluffy.
Stir in the flour and oats until combined.
Press 3/4 of the mixture into a lined 20cm square pan (or equivalent). Pour over caramel mixture and then crumble the remaining base mixture over the top.
Bake at 180C for 30 until golden and caramel is brown around the edges
Allow to cool before slicing.
A soft and buttery biscuit base, gooey caramel and chocolate icing… one of life’s winning combinations!
Make it, you won’t be sorry.
185g softened butter
80g white or castor sugar (sorry, it’s a weird amount in cups)
1 can condensed milk
2 Tbsp golden syrup
1 1/2 C icing sugar
2 Tbsp cocoa powder
1 Tbsp water
Preheat oven to 180C (160C fanbake). Line a 20cm square baking tin with baking paper, leaving it to overhand for easy removal.
Beat the butter (185g) and sugar until pale and creamy. Add flour and mix until combined. Use your hands to bring the mixture together into a smooth ball. Press the mixture into your pan.
Bake for aprox 20mins until it starts to firm. This time is great if you like a soft, buttery base. If you like your base crunchier, leave for an extra 5mins until more golden brown. Set aside to cool while you prepare the caramel.
In a pot over a medium heat, mix together butter (60g), golden syrup and condensed milk. Stir constantly until the mixture thickens and becomes caramel in colour, about 5-8mins. Spoon over cooked base and spread smooth. Set aside to cool and set.
Once cool, beat together the remaining butter (45g), icing sugar, cocoa and water until it looks smooth and fluffy. Spread over the caramel.
Refridgerate for 1-2hrs until fully cooled before slicing into squares. Keep in an airtight container.
A last minute decision on Valentines Day to make something sweet (after my failed cake) resulted in me stumbling across this recipe. No chocolate means you can usually make them with what’s in your cupboard and they’re super quick! The texture is a bit like a pre-mix boxed brownie, which is still really good.
No Chocolate Fudgy Brownie – adapted from Inspired Taste
- 145g butter
- 1 1/4 cups sugar
- 3/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup flour
Preheat oven to 160C and line a 20cm square pan with baking paper
Combine butter, sugar, cocoa powder and vanilla in a microwave safe bowl and microwave in 30 second intervals until butter is melted. Mix until combined. It will look greasy and gritty – don’t worry!
Set aside to cool for a few minutes, then add eggs and beat until glossy and incorporated.
Add flour and mix until fully combined. At this point, you could add nuts or chocolate chips if you so desire (about 2/3 cup)
Pour into your pan and spread evenly. Bake for 20-25mins – the edges will be feeling firm but still fairly soft in the middle. A toothpick will come out moist but not with wet batter.
Allow to cool then cut into sqaures. Dust with icing sugar if desired or serve as it! (For Valentine’s Day, I cut out hearts using tinfoil, dusted icing sugar over top then removed the foil). Makes 16 squares.