Woman shares recipe on how to make Caramel slice in your air fryer

Must See 20/10/2020

Caramel Slice is an absolute classic recipe that has appeared in many baking tins over the years.

It's a common recipe on the side of your tin of Highlander Condensed Milk and despite it's three layers, it's a relatively easy recipe to wrap your head around.

But - it just got even easier. You can now make it in an air fryer!

This recipe was made using the super popular Kmart 3-in-1 and shared on the Kmart Air Fryer Recipes Australia Facebook group and quickly went viral in the group.

The recipe takes around 30 minutes to cook and is easily cut into 16 bars.

The recipe also uses the Kmart $5 square cake pan which fits perfectly in the air fryer and helps save time.

INGREDIENTS:

Base:

  • 1 cup plain flour
  • 1/2 cup brown sugar
  • 1/2 cup desiccated coconut
  • 125g unsalted butter (melted)

Caramel:

  • 1/2 cup brown sugar
  • 125g unsalted butter (cubed)
  • 1 tsp vanilla extract
  • 1 can (395g) sweetened condensed milk

Chocolate Topping:

  • 200g melting chocolate
  • 1 Tbsp vegetable oil

METHOD:

Biscuit Base:

  1. Preheat air fryer to 160°C
  2. Grease and line your pan with baking/parchment paper. (The woman used the $5 Kmart Square Cake Pan which is approx 23x23cm). Leave overhang for ease of removal from the airfryer.
  3. Mix together Base ingredients and press into pan (she suggests using an egg flip)
  4. Bake for 15 minutes until the surface is golden. Cool in fridge if you have time (allows biscuit to harden).

Caramel Filling:

  1. Lower oven to air fryer to 140°C
  2. Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
  3. When bubbles appear, add condensed milk. Whisk constantly for 5 minutes, until you start getting some big slow bubbles on the base.
  4. Once bubbles start appearing, whisk for 1 minute, then pour onto Biscuit Base. Tilt pan to spread evenly.
  5. Air fry for 12 minutes. Don't worry if you get splotchy brown bits (this happens with ovens that don't distribute heat evenly).
  6. Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch.

Chocolate Topping:

  1. Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (will take around 3 x 30 sec). Note: The oil helps prevent the choc from cracking when cutting!
  2. Pour melted choc over caramel, spread with spatula. Then gently shake pan to make the surface completely fat.
  3. Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve! 

The recipe was adapted from food blogger Recipe Tin Eats and the adjustments shared to Facebook.

Other people in the group who have air fryers but not nessecarily the same Kmart one have said they have attempted this in their own and it works. Instead of a tin, they just use baking paper and the slice comes out to the shape of their air fryer.