Tagged by: easy baking

Lemon Lime Chia Cake

 

Lemon Lime Chia cake Feature

Chia seeds and I have formed a close relationship of late, mainly due to the fact that there’s about 1 kg of them sitting in my pantry and I don’t want to see them go to waste. They’ve been added to smoothies here, cookies here and now a yummy cake.

If chia seeds aren’t your thing or you don’t have any in the pantry that’s fine all these recipes will still turn out perfectly without them.

I love lemons and limes, particularly in baking and my vodka, they are so refreshingly deeeelicious!

This lemon lime chia cake would have to be one of the easiest cakes I make, everything gets thrown into the mixing bowl together and there’s NO noisy electric mixer required, just a wooden spoon with some easy mixing (the perfect cake to whip up when you have sleeping babies!). My baby slept through the cake creating part but woke just in time to help mix up the icing.

Mum popped out while I had this little treasure baking last weekend, once it was iced and prettied up with some shredded coconut I slid a slice in her direction, she commented how light, fluffy and moist it was, her eyes lit up even more when I told her no electric mixing services had been employed.

Simple recipes are always winners and this little treasure certainly fits that bill.

Here’s your How-To:

Lemon lime chia insructions

Lemon Lime Chia Cake

Lemon Lime chia cake slice

lemon lime chia cake slice 2

5.0 from 1 reviews
Lemon Lime Chia Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cakes
Serves: 8
Ingredients
  • 1½ cups self raising flour
  • 1 cup caster sugar
  • ½ cup coconut
  • 1 tablespoon chia seeds
  • ½ teaspoon finely grated lemon rind
  • ½ teaspoon finely grated lime rind
  • 125g melted butter
  • 2 eggs lightly beaten
  • ½ cup milk
  • ¼ cup lemon juice
  • ¼ cup lime juice
  • ICING
  • 1½ cups icing sugar, sifted
  • 1 tablespoon butter, melted
  • 1½ tablespoons lemon juice
  • ⅓ cup shredded coconut
Instructions
  1. Preheat oven to 160C (fan forced)
  2. Grease and line a 20cm round cake tin.
  3. Combine SR flour, sugar, coconut, chia seeds, rinds, butter, eggs, milk and juices in a large bowl.
  4. Mix well with a wooden spoon until well combined.
  5. Bake for 40 minutes or until lightly golden and a skewer inserted comes out clean.
  6. Cool in tin for 5 minutes before turning out onto a wire rack to cool completely.
  7. ICING
  8. Combine Icing sugar, butter and juice in a medium bowl and mix well with a wooden spoon to combine. Spread over cooled cake. Sprinkle coconut over the top.
  9. Store cake in an airtight container 4-5 days.

Do you have a favourite recipe only needing wooden spoon action?

Have you an abundance of chia seeds like me in your pantry? What’s your favourite way to enjoy them?

Until the next time…..

Zamamabakes

PS – I hope everyone affected by the crazy cyclonic weather in QLD & Northern NSW is fairing okay, fingers crossed there’s not too much damage. Stay high and dry lovelies.

 

  Chia seeds and I have formed a close relationship of late, mainly due to the fact that there's about 1 kg of them sitt...

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Date & Macadamia Slice

Date and Macadamia Slice

I love a little baking project that’s easy to create especially when it looks fancy too, this little treasure of a Date & Macadamia slice is definitely one of those.

My Mum absolutely loves this slice and I know when she see’s this post I’ll probably get a phone call or message asking where her piece is? My response will be ‘Mum because you had a tooth extracted on Monday I really didn’t think the specialist would have ‘Date and Macadamia slice’ on the list of things for you to eat during your recovery, (but Mum if you are reading I promise to make you another very soon, just as soon as your gum is all healed up).

The beauty of this delicious little Date & Macadamia 3 layered slice is it’s no fuss assembly, you have your biscuit base layer infused with Macadamia nuts and Dates (as an alternative you can try apricots and pecans, anything goes really), then you have a layer of strawberry jam ( you can use whatever jam is open in the fridge), the topping is a delicious coconut mixture which when baked crisps up beautifully and when eaten reminds me of a macaroon except you get way more bang for your buck with the additional 2 layers!You won’t be disappointed

Now when you look below you’ll notice a packet cake mixture pictured and listed as one of the ingredients, I don’t usually like to use packet mixes (let that be known) but for a slice like this it works a treat, really, it’s about the only recipe I make the exception for.

This little recipe was originally introduced to me as an Apricot and Macadamia Slice by the gorgeous Jennifer (she really is a wealth of goodness that girl) but as I said above anything goes and my favourite combination is Date and Macadamia.

So I think a little how-to is in order…..

Date and Macadamia slice how to

Someone woke from her nap and quickly positioned herself on a stool opposite me while I was making the slice. I give you my cheeky little Jam stirrer (that Jam was stirred for a good 10 minutes!)

Cheeky little Jam stirrer

Date & Macadamia Slice
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • BASE
  • 1 packet vanilla cake mix
  • 125g melted butter
  • ¾ cup chopped macadamias (about 100g)
  • ½ cup pitted dates, chopped
  • FILLING
  • ½ cup Strawberry jam stirred.
  • TOPPING
  • 2½ cups coconut
  • ⅓ cup caster sugar
  • 2 eggs, lightly beaten
Instructions
  1. Preheat oven to 160C (fan forced).
  2. Grease and line a slice tin 18cm x 28cm x 3cm.
  3. Mix all base ingredients together, adding butter bit by bit (you may not need it all).
  4. Press mixture into tin and bake for 10 mins.
  5. Spread hot base with jam.
  6. Combine all topping ingredients in a bowl. Sprinkle over base and bake another 30 minutes or until browned.
  7. Cool in Pan.
  8. Slice into squares and store in airtight container in fridge for up to 5 days.
  9. Enjoy

There you have it a delicious little slice that makes it look like you’ve had your fancy pants on but not really.

Do you have a favourite Slice Recipe? I’d love to hear.

Until the next time……..

Zamamabakes

 

 

I love a little baking project that's easy to create especially when it looks fancy too, this little treasure of a Date...

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Mars Bar & Pretzel Cookies

Header Mars bar and Pretzel Cookies

I’ll start things off with a little confession…….. about 4 months ago I employed the services of a cleaning lady to come and keep me sane , I mean help clean our house once a fortnight, with working part-time at the optometrist, running a family of 5, living out of town and running a Blog things were starting to become a little more overwhelming than usual.

And guess what……..she’s my little piece of heaven, some girls like pedicures, manicures and facials, me I like having my amazing cleaner, I feel like I have my very own fairy godmother (FGM)….seriously that’s how much difference her services make to my life. I will say when I first proposed the notion to Zadada all he could see were the $$$$$$, I said lets just give her a go, I’ll make the finances work (like I do with all our other expenses, anyone would think I was the accountant in the family, hahahaha). There is absolutely NO turning back now, I just love walking into the house after she’s been each fortnight even if the pristineness only lasts 5 minutes (thanks to 3 little kidlets), it’s psychological for me if I know certain jobs have been done I’m ok (no Mummy melt-downs), I think Zadada has noticed a slightly less frazzled Zamama……as the saying goes ‘Happy Wife, Happy Life’ (I’ll be sticking with that saying forever!).

You may ask why I’ve shared such homely information with you all? Well, I wanted you to know where my inspiration for these Mars Bar and Pretzel Cookies came from……….It was my FGM, we leave each other little ‘hello’ and ‘see you in another fortnight’ notes each round.  Last week my FGM had left me a note asking if I knew of any good recipes for Caramel & Pretzel Cookies…..you see where I’m going with this, I did point my FGM in the direction of Pinterest but since the worm had been dangled I wanted to come up with a recipe of my own so I could share it with her and here we are! I’ve put a little twist on her caramel request and used Mars Bars sending these little cookies to the next level of yumminess!    

I admit I may have a slight MAJOR weakness for all things in the salty sweet department, see here, here and here. This little cookie ticks all the salty sweet boxes.

We had quite a few visitors come and go over the weekend and each time I set a plate of these freshly baked cookies out it came back empty! Even my Dad commented how delicious they were, and I take that as a real compliment because he’s not got a huge sweet tooth (although from what Mum said on Sunday, he’s been enjoying a few sweet treats of late, I think I’ve turned him).

Now to get baking……..

Here’s your how-to:

Core ingredients 1

Cookie construction

drizzling chocolate

 

Mars Bar & Pretzel Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 36
Ingredients
  • 200g butter, cubed and softened
  • ½ cup caster sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups plain flour
  • 1 Tablespoon cornflour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups pretzels, crushed (I purchased the 225g parkers mini pretzels and had some left over)
  • Extra 36 pretzels for topping cookies
  • 216g Mars Bars roughly chopped (I used the snack size 12 pk)
  • 120g dark chocolate for drizzling over baked cookies
Instructions
  1. Preheat oven to 160C fan forced, line 2-3 flat cookie trays with baking paper.
  2. Using an electric mixer cream butter and sugars in a large bowl. Beat in egg and vanilla.
  3. Sift flour, cornflour, baking soda and salt over creamed mixture. Mix again on low speed or alternatively (if you have good muscle power) you can mix with a wooden spoon until evenly combined.
  4. Stir through pretzels and Mars Bars. Dough will be quite sticky but thick enough to handle.
  5. Using heaped teaspoons of dough, roll into a rough ball and sit on prepared cookie trays about 3cm apart.
  6. Grab your extra pretzels and gently press one on top of each cookie ball.
  7. Bake in oven for 18 minutes or until just starting to golden up.
  8. Cool on trays for 5 minutes, then transfer to a wire rack.
  9. Melt dark chocolate in a microwave safe jug/bowl using 30 second blasts on high, stirring after each blast, you should have your chocolate melted by the 90 second mark.
  10. Spoon melted chocolate into the corner of a snap lock bag, snip off the corner and drizzle away all over your cooled cookies.
  11. Place cookies in the fridge for 10-15 mins to set the chocolate.
  12. Store cookies in airtight containers for up to 1 week, room temp is fine unless it's the middle of summer (that's if they last that long, 2 days and our 36 cookies were gone!)
  13. Enjoy!!

Now tell me are you like me and love sampling a bit of raw cookie dough? I seriously can’t help myself!

And the big question, do you have melt downs if certain jobs don’t get done around the house? May I suggest a ‘FGM’.

Until the next time……..

Zamamabakes

I'll start things off with a little confession........ about 4 months ago I employed the services of a cleaning lady to...

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Biscuits on sticks with m&m’s

biscuits on sticks with m&m's

School holidays give me yet another great excuse (because I really need one!) to get baking treats in the kitchen for the kidlets.

My inspiration for these little treasures came from our recent little Fiji family adventure . During our stay in Fiji for the majority of our meals we dined in the family buffet restaurant, mainly because it was the most child friendly for food. If you asked the kids why they liked it soooooo much I think they’d tell you because of the dessert bar they could walk up to and be served all sorts of delightful treats, in particular chocolate chip cookies on paddle pop sticks, so…………

I’ve been wanting to try a batch of these little treasures out ever since I discovered the Fiji ones. And because I love chocolate so much I thought I’d add a little bit of extra colour and excitement with m&m’s. I bought an extra large packet of m&m’s early last month when they were on sale, by the time I got around to baking my biscuits last week there may have only been half the contents left (whoop’s!!! as I’ve said before I do like chocolate and m&m’s are soooooo addictive!)

These little biscuits were a huge hit with the 3 kidlets, kidlets friends we had over for playdates and big kidlets at heart!

m&m road test (1)

I’ve bought another bag of m&m’s so I can make some more very soon and if you’re wondering if I’ve opened the packet yet, I’ll say maybe………. well actually YES, YES,YES, YES!!!!!! I will confess if there is a bag of m&m’s opened in this house I seriously can’t help myself! Please tell me I’m not alone!

Back to the biscuits, they are so easy to make and so yummy, you’ll be wanting to hide them from the kids and keep them all for yourself (I promise I shared!).

My recipe is for a large batch of biscuits because I know how fast treasures like these are consumed in our house. If your electric beaters are not very strong you may be better off halving the quantities below and mixing up in 2 single batches.

I’m thinking a few batches of these will make for great little Christmas gifts for the kidlets to give to their friends at the end of term 4.

Now for the process…….

Paddle pop sticks soaking

Mix cookie dough

wrap cookie dough log

Slice dough into 1.5cm width rounds

m&m's the magic ingredient

m&m cookies ready for baking

m&m cookies fresh fromthe oven

5.0 from 1 reviews
Biscuits on sticks with m&m's
 
Author:
Recipe type: Biscuits
Ingredients
  • 300g butter softened
  • 1 cup caster sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3½ cups plain flour
  • 250g pkt dark chocolate bits (I used Nestle choc bits)
  • 1 cup m&m's (give or take, you'll need about 150 individually)
  • 32 paddle pop sticks (I purchased mine at the reject shop).
Instructions
  1. Place paddle pop sticks in a shallow dish of water to soak (this helps stop them burning during their time in the oven)
  2. Preheat oven to 160°C fan forced. Line 4 baking trays with non-stick paper.
  3. With an electric mixer on high speed beat butter, sugars and vanilla extract until smooth and creamy (you may need to stop and scrape sides of the bowl down once or twice.
  4. Beat in the 2 eggs until well combined.
  5. On low speed mix flour in, in two batches. Stir though dark choc bits.
  6. Divide cookie dough into 2 even portions and on a lightly floured surface form each into a long sausage about 30cm long with a 5.5cm diameter (I'm talking just roughly).
  7. Wrap rolls with plastic wrap. Refrigerate for 20mins or until firm.
  8. Drain paddle pop sticks on paper towel.
  9. Unwrap cookie dough rolls and slice off 1.5cm rounds, you should end up with about 16 rounds from each roll.
  10. Place rounds of dough on baking trays 3cm apart and lightly press down.
  11. Push paddle pop sticks into cookie dough rounds.
  12. Press about 5 m&m's onto each cookie.
  13. Bake in oven for about 20 mins.
  14. Cool on trays.
  15. Cookies can be stored in an airtight container for up to one week.

I hope you enjoy these little treasures as much as we do!

Tell me, what’s your favourite variety of m&m’s and are you a bit of an m&m addict like me?

Until the next time……

Zamamabakes

School holidays give me yet another great excuse (because I really need one!) to get baking treats in the kitchen for th...

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Nutella Crumble Slice

Nutella crumble Slice - Zamamabakes

There’s been a fair bit of Nutella recipe inspiration flowing through my Facebook, Instagram and Pinterest feeds of late, just take a peek at these Ferrero Rocher Cupcakes with Nutella Buttercream from one of my favourite bloggers Lauren over at Create Bake Make, needless to say all these temptations had me wanting (craving!!!) to make a Nutella something!!

On top of all this yumminess, the gorgeous Aimee (my almost sister-in-law) recently asked me if I had seen the Nutella slice she had made? The answer to that one was yes I had but it was while we were away in Fiji so at the time of her posting it I hadn’t been able to follow it up with one of our usual baking chats. As you can see from the image above we did eventually get around to that follow-up baking chat session which in turn was the final straw for me to get my Nutella on!

Aimee showed me where the original recipe for her slice had come from, that would be here. I used Aimee’s recipe as a guide and changed things around a little bit. Thanks for sharing some baking love Aimee!

I’ve now made 2 batches of this Nutella crumble slice and it’s been a hit both rounds. If you are reading this saying to yourself ‘I don’t like Nutella’ ,then there must be something wrong with you, hahaha just kidding, I know there are some who just don’t do Nutella!!! If that’s the case may I suggest Substituting Cherry Ripe (thanks for that suggestion co-worker Cathy) or perhaps a chopped up snickers bar, you could mint it up with a peppermint crisp, or cookies and cream it with some chopped up Oreo’s. Bottom line is that you can pretty much add whatever takes your sweet little tastebuds fancy!

One other piece of information that is very relevant to this little treasure of a slice is that a certain little 9-year-old man of mine played a part in its creation. You see a few days prior to me making this Nutella Crumble slice Blake had found himself a recipe online to make caramels similar to that of Werthers  Chewy Caramels, apparently that’s what you go googling when you have a pupil free day! The end result was that we whipped up a batch of these caramels and that batch cooked up about 2 kg of caramels so guess where some of them ended up? I do love a caramel chocolate combo!

So you’ll be in need of some Nutella and Caramels and if you’re not wanting to get your pupil free day fancy pants on, then a packet of Werthers chewy caramels will do just the trick.

Nutella and caramel

Combining the Nutella crumble ingredients

Nutella Crumble slice assembly.

Fresh from the oven Nutella crumble slice

Freshly cut gooey Nutella Crumble slice

 

Nutella Crumble Slice
 
Prep time
Cook time
Total time
 
This little treasure will be sure to satisfy the sweetest of sweet cravings........Enjoy lovelies!!
Author:
Recipe type: Slices
Cuisine: Sweet
Serves: 16
Ingredients
  • 1¾ cups plain flour, sifted
  • ¾ cup brown sugar, packed
  • ¼ cup white sugar
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt, to taste
  • 125g butter, melted
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • ½ - 1 cup Nutella
  • 1 packet Werthers Chewy Caramels, roughly chopped (or for fancy pants caramels use the recipe I've linked above and use about 1 cup of the finished product)
  • ½ tin condensed milk (I used half a 395g nestle tin)
  • 1-2 tablespoons icing sugar for dusting
Instructions
  1. Preheat oven to 160 C (fan forced)
  2. Grease and line a square 21cm x 21cm baking dish/pan.
  3. Combine all dry ingredients in a large mixing bowl.
  4. Stir through wet ingredients (butter, egg & vanilla) until well combined.
  5. Press half mixture into base of prepared pan.
  6. Dollop blobs of Nutella evenly over slice mixture, scatter chewy caramels over the top then drizzle the condensed milk over the lot.
  7. Crumble remaining slice mixture evenly over the top and place in the oven to cook for 25-30 minutes or until just firm.
  8. Let cool in pan.
  9. Slice then dust with icing sugar.
  10. Store slice in an airtight container in fridge for up to 5 days.

Nutella Crumble Slice

Until the next time……

Zamamabakes

There's been a fair bit of Nutella recipe inspiration flowing through my Facebook, Instagram and Pinterest feeds of late...

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Paleo Friendly Chocolate Brownies

Paleo friendly brownies

 

If you’ve been looking for a yummy treat that’s on the healthier side and even Paleo Friendly then this little treasure might just be for you.

My gorgeous work colleague Cathy brought a batch of these tasty little Brownies into work for morning tea recently. After sampling one with a nice cup of tea (a must!) I knew this recipe had a place here on Zamamabakes. Thank you so very much Cathy for letting me share your recipe.

The recipe uses good quality pure ingredients like Cacao powder, Coconut flour, Eggs and Raw honey, making the brownies gluten free and Paleo friendly.

I will say they are not your standard run of the mill, wickedly, indulgent brownies, if you are looking for that sort of thing you might be better off trying my Butterscotch Blondie post or my post for an Easy Chocolate slice! The good news is you can feel less guilty for treating yourself to one of these brownies and hopefully satisfy that sweet tooth craving at the same time.

So far I have made 2 batches of these treasures. I actually froze half the second batch which are proving to be great lunch box fillers.

We’ve had a big week of celebrating a certain someone’s 7th birthday involving 3 yummy cakes so this coming week I think I need to tone the sugar down a little. The Paleo Friendly Brownies will be coming to my rescue to help satisfy my sweet cravings………it’s all about balancing the good with the bad!!!

The bonus is that these brownies are simple and straight forward to make.

Paleo friendly brownie ingredients

 

PFB dry ingredients

PFB Wet ingredients

PFB Wet ingredients post beating

Combined wet and dry PFB ingredients

PFB Prepped in tin

Post Baked PFB

Paleo Friendly Chocolate Brownies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cakes and slices
Ingredients
  • ½ cup coconut flour.
  • ½ cup raw cacao powder.
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup raw honey
  • ⅓ cup coconut oil, melted
  • 5 Eggs
  • 2 tablespoons water
Instructions
  1. Grease and line a 12cm x 22cm loaf tin .
  2. Sift all dry ingredients into a bowl.
  3. Combine all wet ingredients in separate bowl, and beat with an electric mixer until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, beat on low increasing to medium speed to combine well.
  5. Pour batter into baking pan and smooth out the batter with a knife.
  6. Bake at 160 C for 20-25 minutes (a skewer should come out clean)
  7. PS - Don't be afraid to experiment with your sweetener, it doesn't have to be honey Cathy was just telling me on Monday that she is going to try Maple syrup for her next batch as her daughter is unable to eat honey. I'm thinking I might substitute dates in my next batch. Whatever you do just have fun with it!

SONY DSC

Curious…… when you’re trying to be healthier what do you satisfy your sweet cravings with?

Until the next time…..

Zamamabakes

  If you've been looking for a yummy treat that’s on the healthier side and even Paleo Friendly then this little treasur...

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A Kidlet Friendly Slice For The Holidays

I have a certain 9 year old son that doesn’t mind the opportunity to create in the kitchen when he can, in fact all 3 kidlets love the opportunity to assist with baking and at the very least they’ll spectate, eagerly waiting for any used wooden spoon or mixing bowl offerings, (I can remember doing the same with my Mum when I was little ).

junior cook in the kitchen

Back in February (hence the lack of clothing on the upper body, this child only wears a shirt if he absolutely has to)  Blake came to me and asked if we could make a particular slice he had found in an old ‘Sesame Street  Encylopedia’ of Zadada’s. Does anyone else remember these books? Generally I only need to look at a recipe to feel inspired to make it, so there was absolutely no hesitation from me to make it especially since I was being asked by one of my precious babies to share some quality time in the kitchen. We set to it….. Sesame Street book at the ready!

sesame street book

‘Cookies Pick-Nick Bricks’ is the name of the recipe. I have increased the quantities and added a few extra mix-ins to suit a slice tin 18cm x 28cm x 3cm. You can stick to the quantities and ingredients given in the book (see pictures below) if you want a smaller, plainer slice. For the one we made…..

You Will Need:

250g packet sweet biscuits (we used Granita’s for a it more texture)

60g Chopped nuts (we used pecans, if you don’t do nuts just increase sultana’s coconut to compensate)

4 Tablespoons sultana’s (we used raisins, I’m planning to use pitted dates next time)

1/3 cup desiccated coconut

125g butter cut into cubes

4 Tablespoons golden syrup

100g milk chocolate, roughly chopped

Optional Topping

100 dark chocolate melted.

Note: You’ll find the instructions for making the slice in 2 of the pictures below.

Ingredients

We did use a food processor rather then the rolling pin method for crushing the biscuits. If the kids need to burn some extra energy go with the more physical option, I’m sure they’ll have lots of fun too!

Crumbing the biscuits

Blake

melting down

melted wet mix

Press into tin

Info 1

info 2

Once the slice cooled a little in the fridge we decided to take things one step further and give it a dark chocolate topping. We melted down 100g chocolate (using a double pan method), drizzled it over the top and popped it back in the fridge for another good half hour before slicing.

drizzling choc

slice and serve

There you have it one fun, yummy activity for the school holidays!

I’ve got another fun activity in the blog pipeline that all 3 of our kidlets love doing when we are enjoying a nice home day! Stay tuned…….. you should have it before the weekends out!

Until then,

Zamamabakes

 

 

I have a certain 9 year old son that doesn't mind the opportunity to create in the kitchen when he can, in fact all 3 ki...

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Salted Caramel Cracker Slice

Labelled Slice

My Salted Caramel journey continues with this absolutely gorgeous, mouth watering slice!

‘Oh my goodness’ were the words silently swirling around in my head when I sampled a piece of this slice recently. My next thought was ‘I have to make this’. I never got to trace the slice back to the creator on the day but with some online detective work I have been able to put together a recipe that works deeeeliciously well and tastes very much the same as the one I sampled.

The bonus my lovelies is that it is conveniently easy to make using only 6 ingredients. You’ll have it whipped up and ready to set within about 15 minutes & ready to eat within the hour, how’s that?

Salada bics

Sugar and butter

Boiling Caramel

ready for the oven

Post oven

Chopped Choc

Scatter choc

Spreading after 1 minute in oven

Roasting alomonds with ground salt flakes

Ready to set

Cut slice

Yum Enjoy!!!

You will need:

7 full sheets of plain Salada Crackers (each sheet consists of 4 small squares)

250g butter

1 cup brown sugar

200g dark chocolate, roughly chopped

50g Flaked almonds

1/2 teaspoon ground salt flakes

Method

1. Preheat the oven to 190C.

2. Line a 24cm x 30cm (or similar size) shallow baking tray with baking paper. Place the crackers in the base of the tray without overlapping, so they cover the base, carefully cutting them with a sharp knife to fit if required.

3. Melt the butter and sugar in a saucepan over a medium heat, stirring well until it boils and is combined. Remove from the heat and pour immediately over the crackers, spreading it evenly over the top. Place in the oven for 8-10 minutes or until bubbling all over and the caramel is starting to darken (keep a close eye on it so it doesn’t burn).

During this time you can also pop the almonds in the oven to lightly roast, just line a separate baking tray with baking paper, scatter the almonds on a baking paper lined tray and sprinkle the ground salt flakes over the top. Pop tray in the oven and roast almonds 3-5 minutes.

4. Remove slice from the oven and sprinkle over the chocolate, then return to the oven for another minute or until the chocolate has melted enough to spread. Using a spatula or knife, spread the chocolate evenly.

5. Sprinkle the roasted almonds over the top and let slice cool to room temperature then place in the fridge for 1-2 hours to set completely.

6. Once slice is set cut into wedges and store in an airtight container in the fridge for up to 1 week.

NOTE: the baking tray you end up using may require a few more or less crackers, just have a few on standby incase, also good to have a few extras to allow for breakage of biscuits.

So there you have it, a delightful little slice to satisfy any sweet tooth! I hope you all enjoy it as much as my family, friends and I did, ENJOY!

Next up on the Blog will be Chicken & Bean Enchiladas! Zadada and I got cooking in the kitchen recently and came up with these tasty little Morsels!

Chicken and Bean Enchiladas

Stay tuned for the recipe and creation process this weekend………

Until then,

Zamamabakes

My Salted Caramel journey continues with this absolutely gorgeous, mouth watering slice! 'Oh my goodness' were the words...

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