Delicious Caramel Slice by Sandy from Coeliac Sandy – My Provincial Kitchen

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Delicious Caramel Slice by Sandy from Coeliac Sandy

Sandy from Coeliac Sandy over on Instagram got in touch with us sharing a little about her struggles with Coeliac Disease & that she was really excited to try our products.

She came up with this caramel slice recipe using our Anzac biscuit mix & shared it with us.  We thought we'd pop it on here so you can have a go at making it yourself.

 

Lupin Anzac biscuits made into a caramel slice YUM

Gluten Free Vegan Caramel Slice made that little bit easier!

YOU WILL NEED

BASE:
115g lupin Anzac biscuit mix
30g rice malt ryrup
20g coconut oil
CARAMEL LAYER:
320g Coconut Condensed Milk (we both use Natures Charm brand)
2 tablespoons golden syrup
50g butter (Nuttelex works)
CHOCOLATE LAYER:
250g dairy free chocolate
30g copha

NOW WHIP IT UP

Preheat oven to 170° C
Line a loaf tin with baking paper
Follow directions of Lupin Anzac Biscuit packet (I put mine in the food processor for a smoother base) cooking for 10 minutes in a loaf tin
Once the base is cooked and has been removed from the oven, turn the oven up to 180 degrees
Place all caramel ingredients into a saucepan, stirring for 8 minutes
Pour mixture into base layer and cook for 12-15 minutes or until slightly golden.
Remove from oven and rest until cooled
Place chocolate and copha in a saucepan and melt on low heat before pouring over the top of the caramel layer
Let the chocolate layer set at room temperature before cutting up into squares

Thanks so much for sharing this great recipe Sandy, it certainly looks delicious.If you've had a go at making this let us know in the comments below, we'd love to hear your thoughts.

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