rown and slightly-risen. Make caramel during this time.
Place
about 1 hour).
Prepare Quick Caramel Frosting. Immediately spread frosting between
Preheat Oven 180\u00b0C.
Mix base ingredients and press into bottom of lined or greased slice baking tray.
Bake for 10 minutes.
Mix caramel ingredients in a saucepan and gently heat until thickened - CAREFUL to stir continually as this burns easily.
Pour over biscuit base.
Bake 10 minutes.
Mix chocolate and copha in saucepan gently over heat, again, stirring continually.
Pour over slice and place in refrigerator to set.
When firm, cut into squares.
Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat.
Quick Caramel-Pecan Frosting: Prepare Quick Caramel Frosting as directed; remove from heat, and stir in 1 1/2 cups chopped toasted pecans.
Quick Caramel-Coconut-Pecan Frosting: Prepare Quick Caramel Frosting as directed; stir in 1 1/2 cups sweetened flaked coconut and 1 1/2 cups chopped toasted pecans.
ith 1/4 cup Salted Caramel Sauce. Top with half of
mooth, thin layer of warm Quick Caramel Frosting over jam. Repeat layers
Grease 19cm x 29cm rectangle slice pan, line base and two
he muffins.
Spoon warm Quick Caramel Frosting evenly over muffins, filling
Crush Biscuits.
Mix in melted butter.
Press into pan.
Pour over all of the condensed milk.
Put in 160 Degree oven for 30-35 minutes.
Refridgerate until set (approx 30 mins).
Evenly spread melted chocolate over the top.
Refridgerate until set.
Using a HOT wet knife Slice into pieces.
combine the coconut water, sugar, caramel sauce, and fish sauce and
rease an 18 x 28cm slice pan. Line base and sides
inutes).
Drizzle with some caramel sauce (recipe follows).
Sprinkle with
Heat oven to 180\u00b0C.
Prepare slice by combining ingredients and press 2/3 of mixture into greased swiss roll tin.
Prepare filling by combining ingredients in a saucepan and bringing gently to the boil. Take care not to burn. Spread evenly over the slice base.
Sprinkle remaining 1/3 base mix over the top of the slice in a crumble-style.
Bake for 30-40 minutes.
Slice when cool.
Heat oven to 350\u00b0.
Grease and flour rectangular 13 x 9 x 2-inch pan.
Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool completely.
Frost with Caramel Fluff.
Store in refrigerator.
ool and serve with hot caramel sauce (recipe follows).
To make
Preheat oven to 375\u00b0. Place butter in a 9 x 13 pan. Heat in oven until melted. Sprinkle with pecans; add caramel topping and stir together. Remove dough from tubes (DO NOT UNROLL). Cut each section into 6 rolls. Arrange rolls in prepared pan with cut side down. Bake at 375\u00b0 for 20 to 25 minutes or until brown. Immediately invert onto serving plate.
mooth, thin layer of warm Quick Caramel Icing over jam.\tRepeat layers
Preheat oven to 350\u00b0F.
In an ovenproof dish, bake pecans for about 7 minutes being careful not to over cook.
Spread caramel over the top of the Alouette Baby Brie.
Sprinkle pecans on top.
Serve at room temperature.
Refrigerate until set.
For caramel layer, in a small heavy
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.