Woman shares her delicious caramel slice recipe for in your air fryer
- Publish Date
- Saturday, 22 May 2021, 11:50AM
One woman has shared a genius recipe to make a classic caramel slice in an Air Fryer - and we can't get enough of it.
It only takes 30 minutes to cook and makes up to 16 bars (which could last over a week if you can resist inhaling them in one sitting).
So what are you waiting for - indulge yourself gooey, rich, and amazingly delicious caramel slice recipe!
Ingredients:
Base:
- 1 cup plain flour
- 1/2 cup brown sugar
- 1/2 cup desiccated coconut
- 125g unsalted butter (melted)
Caramel:
- 1/2 cup brown sugar
- 125g unsalted butter (cubed)
- 1 tsp vanilla extract
- 1 can (395g) sweetened condensed milk (regular)
Chocolate:
- 200g melting chocolate
- 1 tbsp vegetable oil
Method:
Biscuit Base:
- Preheat your Air Fryer to 160°C.
- Grease and line your pan with baking/parchment paper. Leave overhang for ease of removal.
- Mix together base ingredients and press into pan.
- Bake for 15 minutes until the surface is golden. Cool in fridge if you have time (allows biscuit to harden).
Caramel:
- Lower your Air Fryer to 140°C.
- Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
- When bubbles appear, add condensed milk. Whisk constantly for 5 minutes, until you start getting some big slow bubbles on the base.
- Once bubbles start appearing, whisk for 1 minute, then pour onto Biscuit Base. Tilt pan to spread evenly.
- Bake for 12 minutes. Don’t worry if you get splotchy brown bits (this happens with ovens that don’t distribute heat evenly).
- Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch.
Chocolate:
- Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted. NB: Oil helps prevent the chocolate from cracking when cutting.
- Pour melted chocolate over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.
- Refrigerate for one hour or until set, then cut into bars or squares to serve.
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