Chocolate Caramel Slice Recipe

Chocolate Caramel Slice Recipe

by | 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

 

Butternut Squash & Sweet Potato Soup

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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Homemade Trifle

Homemade Trifle

by | 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

 

Butternut Squash & Sweet Potato Soup

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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Chicken Neapolitan Recipe Blog

Chicken Neapolitan Recipe Blog

by | Jul 14, 2021 | Main Courses

Chicken Neapolitan Recipe:

Chicken Neapolitan is a wonderful chicken dinner.

My particular recipe for chicken Neapolitan comprises of large pieces of succulent chicken breasts infused with a really tasty tomato sauce and spaghetti pasta mixed in with the chicken and sauce.

This beautiful recipe for chicken Neapolitan is extremely easy to make once you know how.

It involves simple ingredients that would be in our store cupboards.

And making this chicken Neapolitan takes no time at all. A wonderful easy dinner to make, so go on try it.

Why not check out another great chicken and pasta recipe like chicken chow mein. Another lovely recipe blog you can try is Mini Individual Chicken Pies. Or you may like to try a classic pasta dish like Carbonara Pasta.


Serves:
2 people

 


Great For:
dinner OR lunch

 


Cooking Time:
30 – 40 mins

 

Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients

  • 1 onion
  • 4 garlic cloves
  • 4 fresh medium sized tomatoes
  • 2 chicken breasts
  • Olive oil for frying the chicken
  • 40g butter
  • 1 can of chopped tinned tomatoes
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp ginger
  • 1 tsp parsley
  • 1 tsp oregano
  • 3 tsp basil
  • 1 tbsp brown sugar
  • 200g spaghetti
  • parmesan cheese

Chicken Neapolitan – Method & Instructions

Dice up onion.

Peel garlic and either dice or put in garlic crusher.

Chop up tomato into small pieces. There is no need to remove the skin.

Cut chicken into thick strips about an inch thick.

Put the olive oil in a deep pan.

Fry the chicken pieces in the deep pan on a slow heat.

While the chicken is cooking, you can make the tomato sauce.

To make the tomato sauce for the chicken Neapolitan

Melt the butter in a pot.

While you are cooking the sauce, remember to turn the chicken breast pieces.

Once the butter has melted, add the garlic, onions, fresh tomatoes, tin tomatoes and half a tube of tomato puree.

Mix all those ingredients with a wooden spoon. Your heat on the cooker should be of medium heat.

Add salt, pepper, turmeric, cumin, ginger, parsley, oregano, parsley and brown sugar (white is fine instead) into the tomato sauce.

Give the herbs a good stir into the tomato sauce.

Let it simmer away while the chicken pieces are cooking.

It is a good idea to cook tomato sauce in a deep pan as it can splash and be a bit messy.

Don’t forget to keep an eye on your chicken, turning it occasionally. Ideally you don’t want it crispy.

After 10 – 15 minutes, the tomato sauce now needs to be poured into the deep pan with the chicken.

Give the chicken and sauce a stir, making sure the chicken pieces are all covered well by the sauce.

Cook the chicken and tomato sauce for a further 10 minutes.

Chicken Neapolitan – Time for Spaghetti

While the tomato sauce and chicken is cooking, this is the time to cook the spaghetti pasta.

Place the spaghetti in a pot of hot water and cook for about 12 minutes or as directed on the packet.

Drain the pasta and rinse off starch with hot water.

Then add your cooked spaghetti into the deep pan of chicken and tomato sauce.

Mix it all around; making sure your spaghetti gets covered by the tomato sauce.

Serve it on a plate and grate some parmesan cheese on your chicken Neapolitan.

Enjoy your delicious chicken Neapolitan.

If you want to have a nice dessert after, then check out our dessert recipe blogs.

Happy cooking.

Sharon

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How To Make Carbonara Pasta

How To Make Carbonara Pasta

by | Jul 6, 2021 | Main Courses

How To Make Carbonara Pasta:

Carbonara pasta is a wonderful easy dish to cook.

A perfect dish to make when you are limited for time is this classic Carbonara pasta as it is very quick to make.

This Carbonara pasta recipe is traditionally made with pancetta but you can use bacon rashers, a fatty type like streaky bacon is best.

My Carbonara pasta recipe does not stick to the traditional rules.

I have added a twist by suggesting adding a vegetable like broccoli. You can perhaps use sugar snap peas.

An Italian Carbonara pasta recipe traditionally does not add cream but in this recipe it is an optional extra that you can put in if you wish.

Enjoy making your Carbonara pasta.

For other tasty dinner ideas check out the blogs for main courses.   


Serves:
2 people

 


Great For:
lunch or dinner

 


Cooking Time:
30 mins

 

Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients

  • 200g pancetta or bacon rashers – Preferably streaky bacon
  • 200g Dried Tagliatelle Pasta
  • 1 clove garlic
  • 150g broccoli
  • 2 eggs
  • 150ml Cream (optional)
  • Olive oil for frying pancetta or bacon
  • Handful fresh parsley or 3 tsp dried parsley
  • Large pinch of black pepper
  • Pinch salt (but omit if using pancetta or really salty bacon)
  • Parmesan cheese for grating on top

Carbonara Pasta – Method & Instructions

Chop pancetta bacon up into small pieces

Fry pancetta or bacon using olive oil

While pancetta or bacon is frying, cook the tagliatelle, and cook the broccoli

Add garlic half way through cooking the bacon

Once bacon is nice and crispy turn off the heat before adding other ingredients

Whisk 2 eggs in a cup

Drain the broccoli

Add cooked tagliatelle to the pan along with one ladleful of pasta water

The pan should have been off the heat for a few minutes to cool down a little

Then add the whisked eggs and mix with pasta and bacon (if pan too hot the eggs may scramble a bit and not be a smooth consistency but that is ok as it does not affect the flavour, so don’t worry if that happens)

Add parsley

Add the cooked broccoli to the frying pan too (optional)

Season with salt & pepper

Add cream to the frying pan and mix everything (optional)

Dish it all on a plate and grate over some parmesan cheese and serve

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How to Make Sticky Toffee Pudding

How to Make Sticky Toffee Pudding

by | Jul 6, 2021 | Baking, Desserts

Sticky Toffee Pudding:

Sticky toffee pudding is a wonderful rich dessert that I am pleased to be sharing this with you.

Learn how to make this really yummy pudding.

Sticky toffee pudding is a classic dessert recipe.

There is no hiding the fact it is rich in foods that we shouldn’t eat too often.

But cooking sticky toffee pudding occasionally is just one of those treats you need to do now and then.

I so adore this recipe and was so glad to share how to make this sticky toffee pudding.

If you invite friends or family over for dinner they will be extremely impressed if you serve this beautiful dessert. You will be remembered fondly for it.

It is a real comfort food. This sticky toffee pudding recipe makes a really nice dessert that will make you feel so nice after.

Enjoy this recipe and I hope you enjoy checking out the other dessert recipe blogs.


Serves:
15 Individual Puddings

 


Great For:
Luxurious Heavenly Dessert

 


Cooking Time:
50 mins 

 

Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients for Pudding

  • 200g Dates
  • 8 fl oz boiling water
  • 1 heaped tsp baking powder
  • 80g butter
  • 50g Demerara sugar
  • 150g dark soft brown sugar
  • 2 tsp vanilla essence (or vanilla extract)
  • 2 eggs
  • 2 tbsp black treacle (or molasses)
  • 2 – 3 tbsp golden syrup
  • 200g self raising flour

Ingredients for Toffee Sauce

  • 70g butter
  • 50g soft brown sugar
  • 2 tsp vanilla essence (or vanilla extract)
  • 2 tbsp golden syrup
  • 100g Double Cream

Sticky Toffee Pudding –Method & Instructions

 

Pre-heat oven to Gas 4/180°C/350°F

Cut dates up into small pieces

Put dates into a pot

Add 8 fl oz boiling water to the dates

Bring to the boil and add 1 heaped tsp of baking powder (it can still be made without baking powder)

When you add baking powder it is normal that you will get a reaction and it will bubble up

Lower heat and simmer for 3 minutes

The mixture will look dark and will thicken, set it to one side to cool for use later

Warm bowl by placing over a hot pot of boiling water, remove bowl once heated

Put butter, both brown sugars and 2 tsp vanilla essence into a bowl (you can just use 200g of any brown sugar if you want)

Cream together butter and sugar with either a wooden spoon by hand or with an electric whisker or stand mixer

Whisk both eggs and add one egg at a time into your bowl

Beat well with a wooden spoon after adding each egg

Add black treacle to bowl (put a metal tablespoon into a jug of boiling water before hand, it helps treacle & syrup come off the spoon)

Add syrup into bowl (using hot spoon)

Mix with metal spoon

Add flour, third at a time, sieving it into the bowl

Fold the flour into mixture

Add the cooled date mixture into the bowl and mix with a wooden spoon (don’t worry if colour has changed, it may go a purple colour)

You can if you want to, liquidise date mixture before you add to the bowl if you don’t want any date pieces in your cakes

Pour mixture into a jug

Tip mixture from jug into muffin tins, filling ¾ way full allowing room for them to rise

Place in pre-heated oven for 18 – 20 minutes

Toffee Sauce –Method & Instructions

Melt butter in pot

Add soft brown sugar

Add vanilla essence

Add syrup

Add cream

Bring it all to the boil

Keep stirring and boil for 3 minutes

Take off heat and dish up sticky toffee pudding upside down in a bowl

Pour the toffee sauce over the sticky toffee pudding cake and serve

It is nice to serve with vanilla ice cream

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