I used this recipe but didn’t like it/I didn’t do it well. My pastry was too thick, I couldn’t find the right tins so I used a muffin in and that made my ratios all out of whack. Next time I would use unsalted butter (as I found it too salty) and would like the egg sweeter. This is one that I need to practice.
I made this for our breakfast fundraising for Breast Cancer. A classic recipe of mine, but decided to make them mini since it is easier to share. Some changes to my original muffin size to mini include: baking for 11 minutes (rotate halfway through) and using the mini chocolate chips. I also don’t remember for the life of me what I meant by ground oats, so I used wheat germ instead and that worked.
I got this caramel slice from this website, which I have to say was very clear. I was really happy with this slice. I shared it at work to get some feedback. Most people thought it was perfect as is, a few thought maybe less biscuit and less chocolate. I also get suggestions of ideas of how to be more experimental with it (as that might come up on the show). Ideas included adding nuts to the base or making using ginger nuts. I've been thinking about the combination of the flavours (sweet caramel, dark chocolate) and thought maybe having a coffee base might pair well (without the coconut because I think that wouldn't pair). So I might try that next time.
The only complaint was that I used a smaller pot than the one in used in the website, so my timing was off and I found it needed more time to thicken. But luckily, I had enough background knowledge and instinct to know when that was.
But yeah, follow this exactly and you'll have the perfect slice!
