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Chocolate Caramel Cherry Almond Slice - A Family Recipe
I love, love, love this slice. My Great-Aunty Miriam taught me to make this just before I was married and I've been making it ever since for special occasions, treats and whenever I get a craving for caramel, cherries, almonds and chocolate.
The problem I have with sharing it with you is that I don't really have a written recipe. Aunty Mim taught me to make this slice by feel and to use whatever ingredients were in the pantry.
This is how I made it this week, it didn't last long, so it must've been OK.
Chocolate Caramel Cherry Almond Slice
Ingredients:
1 pkt (200g) plain biscuits, crushed to fine crumbs
125g butter, melted
1/2 cup coconut
2 tins condensed milk (or 1 quantity MOO condensed milk)
1 pkt glace cherries, halved
1 cup shredded coconut
1/2 cup slivered almonds
200g plain milk chocolate (you can use melts, I prefer Cadbury Dairy Milk I buy on sale and freeze just for this slice but Aldi milk chocolate is a good substitute and slightly cheaper).
Method:
Pre-heat oven to 180 degrees Celsius. Line a slice tin with baking paper. Combine the biscuit crumbs, 1/2 cup coconut and melted butter. Press into the slice tin, pressing down firmly. Spread the cherries, shredded coconut and almonds evenly over the base. Pour the condensed milk over the top, making sure it covers the entire base. Bake for 35 - 40 minutes until the condensed milk is golden brown and bubbling. Remove from oven. Melt chocolate in microwave and pour over warm slice. Let cool before cutting into squares.
Store the slice in an airtight container in the fridge.
Sometimes I add glace ginger and/or white choc bits if I have them.
If I don’t have plain biscuits I make up a biscuit base with 1 cup SR flour, 1/2 cup coconut, 1/2 cup brown sugar and 125g melted butter. Mix it all together, press into a lined slice tin and bake for 10 minutes. Then add the filling and bake as per the directions.
I also save sweet, plain biscuit crumbs in a container in the freezer. When I have enough I use them to make the base for this slice.
If you have plain chocolate biscuits, use them - they make a lovely variation on the base.
Depending on the amount of other toppings you may only need one tin of condensed milk - you'll know if you need more when you pour it over before baking.
The chocolate topping is optional - leave it off if you don't have any melts, the slice will still be absolutely delicious.
The problem I have with sharing it with you is that I don't really have a written recipe. Aunty Mim taught me to make this slice by feel and to use whatever ingredients were in the pantry.
This is how I made it this week, it didn't last long, so it must've been OK.
Chocolate Caramel Cherry Almond Slice
Ingredients:
1 pkt (200g) plain biscuits, crushed to fine crumbs
125g butter, melted
1/2 cup coconut
2 tins condensed milk (or 1 quantity MOO condensed milk)
1 pkt glace cherries, halved
1 cup shredded coconut
1/2 cup slivered almonds
200g plain milk chocolate (you can use melts, I prefer Cadbury Dairy Milk I buy on sale and freeze just for this slice but Aldi milk chocolate is a good substitute and slightly cheaper).
Method:
Pre-heat oven to 180 degrees Celsius. Line a slice tin with baking paper. Combine the biscuit crumbs, 1/2 cup coconut and melted butter. Press into the slice tin, pressing down firmly. Spread the cherries, shredded coconut and almonds evenly over the base. Pour the condensed milk over the top, making sure it covers the entire base. Bake for 35 - 40 minutes until the condensed milk is golden brown and bubbling. Remove from oven. Melt chocolate in microwave and pour over warm slice. Let cool before cutting into squares.
Store the slice in an airtight container in the fridge.
Sometimes I add glace ginger and/or white choc bits if I have them.
If I don’t have plain biscuits I make up a biscuit base with 1 cup SR flour, 1/2 cup coconut, 1/2 cup brown sugar and 125g melted butter. Mix it all together, press into a lined slice tin and bake for 10 minutes. Then add the filling and bake as per the directions.
I also save sweet, plain biscuit crumbs in a container in the freezer. When I have enough I use them to make the base for this slice.
If you have plain chocolate biscuits, use them - they make a lovely variation on the base.
Depending on the amount of other toppings you may only need one tin of condensed milk - you'll know if you need more when you pour it over before baking.
The chocolate topping is optional - leave it off if you don't have any melts, the slice will still be absolutely delicious.
Recipe File |