Burnt Butter Caramel & Granola Slice

You won't be able to stop at just one slice. This is sure to be a crowd pleaser.
These can be made to be Vegan and Gluten Free.


Ingredients:

– Base –
150g (regular or gluten free)
75g 11:11 Puffed Quinoa & Macadamia Gluten Free Granola
165g unsulted butter or butter alternative (such as Nuttelex)
50g desiccated coconut, toasted
80g brown or coconut sugar

– Caramel Filling –
120g unsalted butter
2 x 395g cans of sweetened condensed milk (or condensed milk alternative, such as Soymilke)
2 tsp vanilla bean paste or extract
110g golden syrup

– Topping –
200g dark chocolate, chopped
1 tbsp vegetable (or coconut oil, melted)


Directions:

Preheat oven to 180°C.

Line a 20 x 30cm lamington tin with baking paper, ensuring the paper extends over the rim of the pan by a few centimetres on each side. 

To make the base, begin by browning the butter: melt in a small saucepan over medium heat. When the butter starts to froth, begin to stir gently as the milk solids sink to the bottom and the butter takes on a dark golden colour. Remove from heat, pour into a medium bowl and add flour, toasted coconut and sugar. Stir until well combined. Press mixture evenly into lined tin and, using an egg flip or the back of a spoon, press down to condense, especially in the corners. Bake for 20 minutes or until golden.

While the base is baking, make caramel filling. Again, brown the butter, this time in a medium saucepan. Once browned, add condensed milk and golden syrup.  Whisk over the heat for five minutes, or until the filling begins to thicken. Remove from heat, stir through vanilla and pour filling over the cooked base. Return to oven for 15 minutes or until golden. Cool a little before refrigerating until completely cold.

For chocolate topping, add oil and chopped chocolate to a heatproof bowl placed over a simmering saucepan of water. Stir until smooth, then pour over the caramel filling, tilting the pan to fill the corners. Spread with a warm palette knife if necessary and refrigerate until firm.

Once set, remove slice from tin by gripping extended edges of baking paper and pulling up. Using a warm knife, slice to serve.

For all baking enquiries please contact Bakes Eleven: www.bakes-eleven.com / liz@bakes-eleven.com

David Marinelli