Chch papers

I saw a recipe for a caramel slice in one of the weekend papers. Was meant to cut it out, but "someone" managed to put it out in the bin for today's collection <grrrr> I can't remember if it was in the Press, Sunday Star Times or even maybe the Star. Does anyone remember it? It had gingernuts and shortbread in it's base.

aly5, sorry I can't help you with the recipe itself but I can tell you that the recipe was not in Saturday's Press (or the Your Weekend that comes with it) or in either last Wednesday's or Friday's The Star and we don't have/get the Sunday Star Times.

I hope someone else can help you, and in turn, me too - anything caramel appeals to me and I like the idea of the gingernut and shortbread combo for the base.:-))

Thanks for looking. It was definately in something I read this weekend. I was pretty sure it was a paper. I remember thinking to myself I must cut that out when I'm finished. The only other things I read this weekend was a New Idea and a NW magazine.It was the gingernut/shortbread base that appealed to me too. I even went and bought the biscuits in preparation to make it. I wonder, if it's just a case of crushing them, and adding melted butter to make a base, and then do the caramel and chocolate topping as per usual.

Would it have been in one of the wee local rags... Pegasus Post or some-such?

I had a quick search online for The Observer/The Star and they didn't have the recipe. oh well... might have just saved myself a few thousand calories.

Definitely not in "Western News" - the recipe feature in that paper dated Sunday, September 26 is "Prunes".:-))

Pretty sure it was the New Idea, as read the recipe and thought I don't have those biscuits and made the recipe on the condensed milk tin (Nestle). Never lasts in this house. mrs andydlm

It is from Fast Ed, Better home and Gardens, Yahoo 7 lifestyle

Quick Soft Caramel Slice

1 /2 packet ginger nut biscuits
1/2 packet scotch finger /shortbread biscuits
2 Tbsp butter, melted
3 x 395g tins of sweetened condensed milk (or two if you only have a shallow tin)
250g dark chocolate
Method
1. Base: Biscuit brands vary and you may have to adjust the amount of butter. Keep the butter to a minimum (it's healthier) however the biscuit base has to be able to hold together. Press the mix for the base down firmly. Really compress it! Place in the fridge for 10 minutes to firm up before adding the condensed milk. The base of a caramel slice you buy in cake shops is pre-baked so it ends up being far drier than my recipe.
2. Caramel: Use full cream condensed milk. Low-fat doesn't work. It's too thin. Leave the caramel in the oven for as long as it takes to go a lovely brown colour.
3. Preheat the oven to 160C. Line a 24 x 30 baking tin with baking paper. Crush the biscuits in a food processor and stir in the butter. Firmly press the biscuit mixture into the tin and put in the fridge for 10 minutes to harden. Pour over the condensed milk and place in the oven until the caramel turns a lovely brown. Remove and set aside to cool completely.
4. Melt the chocolate and pour over the cooled slice. Refrigerate to set. Cut into squares to serve. Dip a large knife in hot water to make slicing easy.
Notes
The good news is this recipe doesn't work with low-fat condensed milk so it's a real indulgence for those of us with a sweet tooth. Fast Ed says "I've had lots of success with this recipe over many years. I mostly work with a powerful, fan-forced commercial oven so if you don't know how accurate your oven temperature is you may find the caramel takes longer to brown. I always say trust your instincts, they'll usually be right."

Thank you so much. That's the one! I'm going to give it a go tomorrow morning.

well done pam.delilah!!! lol at the comment that it doesn't work with low fat condensed milk .... I didn't even know that existed (thank goodness!!!lol)