Chocolate Caramel Slice Recipe

by Sharon Fitzpatrick | Sep 7, 2022 | Desserts, Uncategorized

Chocolate Caramel Slice Recipe – Homemade:

Chocolate Caramel Slice Oh WOW, this delicious biscuit base with homemade caramel covered in chocolate is just amazing.

You can’t beat the flavour of homemade caramel made from condensed milk.

One of my favourite condensed milk recipes and I am glad to be sharing it with you all.

In this blog, I show you how simple it is to make this chocolate caramel biscuit into a caramel cake too and no baking is involved.

Chocolate Caramel Fudge Cake

OR

Chocolate Caramel Slice

Just imagine a No-Bake chocolate caramel fudge cake MMmmmm.

It is a very impressive dessert to make for your family or guests.

The biscuit base caramel slice looks a bit like millionaire shortbread but of course the base is made with a yummy digestive biscuit base, giving this caramel slice a beautiful crunch.

Shortbread is nice but so is this easy to make digestive biscuit base.

MMMmmmm

Biscuit & Caramel Combination topped with Chocolate

Wow the combination of the biscuit and caramel, then topped with chocolate is just wonderful.

You can make your chocolate caramel biscuit slice into any shape.

I chose to make these caramel biscuits into triangles but you can make them into a traditional caramel square if you prefer.

What-ever way you make yours be it a chocolate caramel biscuit or a caramel biscuit cake, it will be delicious.

Enjoy this fabulous tasty dessert recipe for a chocolate caramel slice.

For other recipe ideas click HERE.

Serves:
8 – 10 slices

Great For:
snack or dessert

Cooking Time:
45 minutes

Watch on YouTube: Click Here.

Ingredients

100g digestive biscuits
70g butter
2 tbsp of syrup
1 tin condensed milk
Double if doing 2 layers for cake

For Cake Topping

Cream
Flake
Smarties

Chocolate Caramel Slice – Method & Instructions

Chocolate Caramel Slice – Digestive Biscuits Base

Place a bit of parchment paper at the bottom of your tin.

Into a plastic bag you need to lay out flat some digestive biscuits.

With the top of the rolling pin just hit each digestive biscuit once or twice to break them.

Once you have the biscuits broken, it makes it easier to roll over them with your rolling pin, to squash the biscuits into crumbs.

Gather all the crumbs up in the bag and pour them into a mixing bowl.

Butter & Syrup

Melt the butter in a pot or the microwave.

Add the syrup to the melted butter and mix the syrup in with a spoon.

Adding the syrup helps to bind the biscuit base together as well as giving it a lovely flavour.

Now simply add the butter and syrup mixture to the bowl of crushed digestive biscuits and mix well with a metal spoon.

As you mix, it will get darker in colour and the consistency will be firmer.

Biscuit Mixture Into The Tin

Put the biscuit mixture into the tin and spread it around so it covers the whole base of the tin.

Squash the biscuit base down with the back of the metal spoon.

A little tip to make the biscuit base even firmer is to get a glass with a flat bottom and push it down firmly all over the chocolate caramel biscuit base.

Place the chocolate caramel biscuit base into the fridge for half an hour while you get on and make the caramel.

Now for the Caramel made from Condensed Milk

I find the best thing to use for to make the caramel is a non stick frying pan. Cleaning afterwards is so easy.

Pour the contents of the condensed milk into your frying pan and cook on a medium heat for 20 – 30 minutes.

Keep stirring with a wooden spoon so it doesn’t burn.

Stirring doesn’t have to be vigorous but continuous.

After a while you will see the colour get darker and may look more yellow or orange or light brown. The caramel will become thicker.

Take the tin with the biscuit-base out of the fridge.

Gather all the caramel to one side of the frying pan and then pour onto the biscuit base and spread over with the back of a metal spoon.

Do this procedure as quick as you can because the caramel can start to set quite quickly as it is going onto the cold biscuits.

Time for the Chocolate

Boil some water in a pot and place a bowl over the water and add chocolate to the bowl and after a few minutes the chocolate will melt.

Mix the chocolate occasionaly with a metal spoon.

Pour that delightful chocolate onto the amazing caramel.

Wait ten minutes.

Then put in the fridge to let the chocolate harden. Usually this process takes around 30 – 60 minutes.

When the chocolate has hardened, take it out of the fridge.

It is now ready to cut into triangles or squares.

A tip for cutting this caramel slice is to turn it all upside down and then cut it.

Adapt to a Cake

Of course you can enjoy this amazingly tasty biscuit base caramel slice as it is or you can adapt it to make a wonderful cake.

To adapt it to a cake simply whip up some cream and decorate the cream with smarties and other decorative goodies and crumble some chocolate flake on top.

For more of a wow factor, you can double the height by making two layers.

A layer of biscuits, then a layer of caramel, then a layer of chocolate, then repeat a layer of biscuit, then caramel, then chocolate, and then finally top it with cream and decorative sweets.

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Banana Bread – Homemade Recipe

by Sharon Fitzpatrick | Apr 2, 2022 | Baking, Desserts

Banana Bread – Homemade Recipe:

Homemade banana bread is an easy and delicious recipe.

Banana bread is lovely moist and sweet.

It can be eaten as a snack with a nice cup of tea or as a dessert.

If you have guests coming over, why not make some homemade banana bread.

They will really appreciate your homemade banana bread, much more than some biscuits from the shop, especially the lovely aroma as they walk in the door.

And the beauty of banana bread is you can make a batch of it and freeze it, then take a few slices out when you fancy it.

For other delicious desserts check out the desset blogs.

Serves:
6-10 people

Great For:
Dessert Or Snack

Cooking Time:
60 mins

Watch on YouTube: Click Here.

Ingredients

2 bananas
650g self raising flour
100 g chocolate chip
65g white caster sugar sugar

50g soft brown sugar
85g butter
vanilla xxtract
2 eggs
1 tbsp milk

Banana Bread – Method & Instructions

Pre-heat the oven to Gas 5/190°C/375°F

Melt the butter in a pot.

Squash the banana with a fork on a plate.

Put the squashed banana into a mixing bowl.

Pour the melted butter into the mixing bowl along with the squashed banana.

Add both the sugars to the mixing bowl. If you don’t have soft brown sugar then you can use all caster sugar instead.

Now put your eggs into the mixing bowl.

To the mixing bowl add your vanilla extract or vanilla essence.

Slowly add the flour into the banana bread mixture. Start by adding a third of the flour and fold the flour in with a spatula. When the flour has been folded in, then add another third and fold that in gently. Then add the remaining third of your flour and fold in.

Make sure you have mixed all the flour in well, making sure to scrape the edge of the bowl of any flour that might be lingering.

When you have added the final part of the flour, the banana bread mixture can get very thick.

At this point you would add your milk and mix it in.

Pour in the chocolate chips and stir in gently.

Line your bread tin with grease proof paper or you can buy a case to fit in your tin.

Pour in the banana bread mixture into your bread tin.

Smooth over the mixture with your spatula.

Place some chocolate chips on the top.

Bake in the oven for 50 minutes.

Happy Cooking

Sharon

LifeStyle With Sharon

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Crepe Recipe with Fruit & Chocolate Filling

by Sharon Fitzpatrick | Mar 19, 2022 | Desserts

Crepe Recipe with Fruit & Chocolate Filling:

A crêpe is a very thin type of pancake.

This crêpe recipe is fun to make and tastes delicious.

For this blog I have chosen to show you the crêpe filled with delightful white chocolate coupled with some berries.

I went with strawberries and blueberries. You can of course choose your favourites. Blackberries and raspberries are a nice combination too with the white chocolate or all four fruits.

If you didn’t fancy any fruit then it is yummy with just the white chocolate inside.

This pancake or crêpe recipe with fruit is perfect for breakfast, or a snack or a dessert. Just whenever you fancy it, have it.

The crêpe takes no time at all to do and tastes amazing.

What a fun way to have fruit, having it with a crêpe and some white chocolate.

For other delicious desserts check out the desset blogs.

Serves:
About 15 Crêpes

Great For:
Dessert OR Breakfast

Cooking Time:
30 mins

Watch on YouTube: Click Here.

Ingredients

150g plain (all purpose) flour
1tsp sugar
300ml milk
3 eggs
1 packet of white chocolate chips

Icing Sugar for decoration
Strawberries
Blueberries
Butter for frying
A White Chocolate Bar
Tub of Whipped Cream

Crepe Recipe – Method & Instructions

Crêpe Preparation

Weigh out your flour and place in a bowl.

Whisk up the eggs in cup or bowl.

Measure out the milk in a jug.

Grate your white chocolate and put in a bowl ready for use in your crepe later. (Yes you might sneak a bit to test it)

Cut up your fruit.

Into the bowl of flour, add your whisked eggs.

Pour in half the milk and whisk.

Add your sugar and then the other half of the milk and whisk.

Be careful when adding the milk as it can splash. Start slow then once combined you can whisk quickly.

Let the batter mix rest for five minutes.

If you mix well, hopefully you won’t get any lumps. But if you do, you can put the crepe batter mix through a sieve. This will give your crepe batter a nice smooth texture.

The crepe batter mix is meant to be quite runny, unlike when you make pancakes. Pancake mixture is meant to be thick and the crepe batter is meant to be thin.

Time To Cook The Crêpe

Melt a small bit of butter in a frying pan or a crêpe pan.

It is best if your pan is hot before adding the butter.

Spread the butter over the pan.

Take the pan off the heat.

Get approximately a ¼ cup of the crêpe batter mixture and pour into the centre of the pan.

Swirl the batter around the pan to even out the mixture to cover the whole base, then place back on the heat.

When you see the edges curl up then your crêpe is ready to flip or turn.

Cook the second side for a few more minutes until browned then turn or flip your crêpe again.

Sprinkle 3 – 4 tablespoons of gtated white chocolate all over the crepe while it is still in the pan.

The chocolate will start to melt. At this point if you want to just have the chocolate and no fruit just fold over and then fold again so you are left with a triangle shape.

If however you are having the fruit, then once the white chocolate is starting to melt take it out the pan and place on a plate.

Put some fruit on the crêpe and fold the crêpe whichever way you want. Watch the video for a couple of suggestions.

Dust over the crêpe with some icing sugar by placing the icing sugar in a sieve and tap the edge of the sieve above the crêpe.

Place a dollop of cream at the side of the crêpe along with some fruit and a handful of white chocolate chips.

Serve up your beautiful crêpe and enjoy.

Happy Cooking

Sharon

LifeStyle With Sharon

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Homemade Trifle

by Sharon Fitzpatrick | Dec 11, 2021 | Desserts

Homemade Trifle Recipe:

Homemade trifle is one of those delicious desserts that are so moreish. A homemade trifle is perfect for a family get together like at Christmas but can be for any time of year.

When you have some friends over, why not make a beautiful homemade trifle.

I love making a trifle in the summer. Imagine inviting people over for a bar-b-q and then bringing out this amazing homemade trifle.

MMmmmm doesn’t that sound nice, sitting out in the garden in a nice summers evening and munching away at a gorgeous homemade trifle.

And of course at the end of the weather scale, there is something comforting about eating a homemade trifle in the winter.

I love it either way and I am sure you will love this homemade trifle recipe.

I have used a homemade sponge cake, so do check out the recipe for the sponge cake here.

For other delicious desserts check out the desset blogs.

Serves:
6 – 8 people

Great For:
Dessert

Cooking Time:
60 mins

Watch on YouTube: Click Here.

Ingredients

½ packet Digestive Biscuits
Sponge Cake x 2
Tinned or Fresh Fruit x 2

Jelly x 2
Custard x 2
Chocolate Flake x 6
Double Cream – large

Homemade Trifle – Method & Instructions

Into a freezer bag put some digestive biscuits. Then get a rolling pin and roll over the biscuits, squashing them all into bread crumbs. Put the crumbled biscuits into a container ready to use.

Then take about 3 heaped tablespoons of the crumbled biscuits and put them into a large bowl that you will be making your trifle in.

Cut your sponge cake into little bits about 1 – 2 inch pieces. For the sponge cake recipe, click HERE.

Place a layer of the bits of sponge cake onto the crumbled biscuits.

Now to Make the Jelly for your Homemade Trifle

Make the jelly according to the manufacturer’s instructions. Some people like the powder. I personally use the jelly cubes. So I cut the jelly and put into a jug and add ½ pint of boiling water and stir until dissolved. Once the cubes are dissolved, add ½ pint of cold water.

Put a layer of fruit on top of your sponge cake. Our traditional family recipe for this homemade trifle used tinned mixed fruit. Make sure however you don’t use Ki-wi or Pineapple as this can stop the jelly from setting.

Pour some jelly on top of the sponge cake and fruit, making sure to cover the sponge cake.

Now for the next layer, pour on some custard.

What gives this homemade trifle an amazing texture is a secret ingredient of some chocolate flake sprinkled on top of the custard. Be good now and use the whole flake for each layer and not be tempted to eat it. I knew what you were thinking !!!!

Keep layering your Homemade Trifle

Repeat the whole process again.

Layer with the tasty ingredients: a layer with biscuits, then sponge cake, then fruit, then jelly, then chocolate flake, then custard and then more chocolate flake.

After the second layer, add some more biscuits, then more chocolate flake and then more jelly.

Let that all set.

Now whip up some cream in a deep bowl as it does splash if using an electric whisk. Use double cream or whipping cream. Whisk it up by hand or with an electric whisk.

Put a nice big thick layer of the whipped up cream on the top of your layers.

And of course you have to put plenty of crumbled chocolate flake on the top of the cream to make it look awesome and taste fabulous.

Enjoy making and eating your homemade trifle.

Happy Cooking

Sharon

LifeStyle With Sharon

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Cheesecake – Recipe for mini cheesecake

by Sharon Fitzpatrick | Oct 23, 2021 | Baking, Desserts

Cheesecake – Mini cheesecake Recipe:

Cheesecake is a delicious dessert.

In this recipe I show you how to make little individual mini cheesecake.

You can make vanilla or strawberry cheesecake with this recipe.

I have added a few ideas on how to decorate the little mini cheesecake.

They look so good with or without being decorated. And they taste amazing.

Check out other blogs for Dessert Ideas.

Serves:
6 – 12 people

Great For:
Dessert

Cooking Time:
40 mins

Watch on YouTube: Click Here.

Ingredients

210g digestive biscuits
65g butter
340g cream cheese (room temperature)
100g sugar

1 tsp vanilla extract
1 tsp lemon juice
2 eggs
120g sour cream
15g plain flour

Mini Cheesecake – Method & Instructions

Pre-heat the oven to Gas 3 / 160°C / 320°F

Break up the biscuits and put them in food processor and turn it on for a minute until biscuits are just crumbs. Or you can put the biscuits in a freezer bag and crush the biscuits by rolling over the biscuits with a rolling pin.

Melt some butter in a pot.

Put the biscuit crumbs into the melted butter and mix well so all the butter is incorporated into the crumbs.

Into a muffin tin put 12 muffin cake cases.

Scoop a tbsp of biscuit mixture into each muffin cake case.

Press the biscuit mixture down with a metal spoon, then your finger and then to really condense the biscuit mixture use a ¼ cup measuring cup or a flat bottomed small glass to push the crumb mixture down so it is nice and compact.

Compress a tbsp of the biscuit mixture into all 12 muffin cake cases.

Set aside in a fridge for 30 – 60 minutes.

Now it is time for the creamy topping

for your mini cheesecake

Once your cheesecake base has cooled in the fridge it is time to make our lovely creamy topping for our deliciously tasty mini cheesecake.

Firstly into your mixing bowl you need to add your cream cheese.

With an electric whisker or stand mixer whisk the yummy cream cheese.

If you don’t have an electric whisker or stand mixer then you can by hand or use a food processor.

Your cream cheese should be nice and creamy but take care not over whisk.

Now add the sugar a little at a time and whisk the sugar into that cream cheese.

Add your vanilla extract and lemon juice. You can buy lemon juice or squeeze some lemon juice from a fresh lemon.

Into your nice creamy mixture you need to add the eggs and whisk again.

It is a good idea to get a spatula and scrape the edges into the middle of the creamy mixture as some cream cheese may get stuck on the edges of your bowl.

Finally add the flour and sour cream and give the mixture one final whisk.

Take out the cheesecake base from the fridge.

Using an icecream scoop, scoop up a bit of that creamy topping you just made and put a scoopful onto each cheesecake base. It is a good way of measuring and ensuring a fairly even distribution for your cheesecake topping.

Bake them in the oven for 15 – 20 minutes.

When you take them out of the oven, give the tray a shake. You should find the middle will still be a bit wobbly, like it has not quite set and this is ok.

Let the mini cheesecake cool before putting them in the fridge.

Leave in the fridge for 4 – 6 hours or overnight.

Have Fun Decorating Your Mini Cheesecake

You can have fun decorating them if you like. But of course they are delicious and look lovely without being decorated.

To decorate, try melting some chocolate and then pouring over some cheesecake. Another idea is to put a half a strawberry on top (with or without some cream). Chocolate chips are also lovely. I made a fun face by putting two chocolate chips on for eyes, a small bit of strawberry for the nose and made a mouth shape from the melted chocolate. Use your imagination and have fun with decorating your mini cheesecake. Comment below and let me know how you get on, I would love to hear from you.

Then make a nice cup of tea, sit down and enjoy your tea or coffee and your deliciously homemade mini cheesecake.

If you want to puree a few strawberries then you can add the strawberries to your cheesecake mixture.

One idea you can also try is putting a layer of strawberry puree on top of the biscuit base and then the creamy topping on top of the strawberry puree.

For more fabulous recipes see my other blogs.

Enjoy browsing the website.

Happy Cooking

Sharon

LifeStyle With Sharon

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