4 best-ever slices in one pan

4 best-ever slices in one pan


Love a slice? Cant decide which one to make? Never fear, weve baked four of our most popular slices all in the one pan, so you dont have to choose.

The ingredient of 4 best-ever slices in one pan

  1. 8 choc ripple biscuits
  2. 3/4 cup plain flour
  3. 1/4 cup caster sugar
  4. 40g butter
  5. 1 egg
  6. 1 tsp vanilla extract
  7. 1/4 cup raspberry jam
  8. 1 egg
  9. 1/4 cup caster sugar
  10. 1 cup desiccated coconut
  11. 1/2 x 250g packet choc ripple biscuits
  12. 75g butter, melted
  13. 1/2 x 395g can sweetened condensed milk
  14. 2 tbsp golden syrup
  15. 30g butter, chopped
  16. 200g block dark chocolate
  17. 50g butter
  18. 1/2 cup salted pretzel twists
  19. 1/4 tsp sea salt
  20. 1/4 cup plain flour
  21. 1 1/2 tbsp self-raising flour
  22. 1 1/2 tbsp cornflour
  23. 1 1/2 tbsp caster sugar
  24. 30g chilled butter, chopped
  25. 1 egg yolk
  26. 2 medium Granny Smith apples, peeled, quartered, cored, thinly sliced
  27. 1 tbsp lemon juice
  28. 2 tbsp brown sugar
  29. 1/4 cup plain flour
  30. 1/2 tsp ground cinnamon
  31. 50g chilled butter, chopped
  32. 1/3 cup slivered almonds
  33. 1/2 x 250g packet choc ripple biscuits
  34. 75g butter, melted
  35. 1/2 cup brown sugar
  36. 1 egg
  37. 1 tsp vanilla extract
  38. 1/4 cup plain flour
  39. 2 tbsp self-raising flour
  40. 2 tbsp cocoa powder
  41. 1/4 cup desiccated coconut
  42. 75g butter, melted
  43. 2/3 cup icing sugar mixture
  44. 2 tbsp cocoa powder
  45. 10g butter, softened
  46. 1 tbsp boiling water
  47. 2 tbsp desiccated coconut

The instruction how to make 4 best-ever slices in one pan

  1. Grease a 3cm-deep, 25cm x 37.5cm baking tray. Cut choc ripple biscuits in half.
  2. Make base of Raspberry Jam Coconut Slice: Using a food processor, process flour, sugar and butter until fine crumbs. Add egg and vanilla. Process until mixture just comes together.
  3. Make base of Chocolate Caramel Slice: Using a food processor, process biscuits until fine crumbs. Add butter. Process until well combined.
  4. Make base of Apple Crumble Slice: Place flours, caster sugar and butter in a food processor. Process until fine crumbs. Add egg yolk. Process until pastry just comes together.
  5. Make base of Choc-coconut Slice: Using a food processor, process biscuits until fine crumbs. Add butter. Process until well combined.
  6. Press each base into prepared pan, standing choc ripple biscuits upright and cut-side down between each base to keep the bases separate, trimming biscuits where necessary. Refrigerate for 20 minutes.
  7. Preheat oven to 180C/160C fan-forced. Line the apple crumble pastry with baking paper. Fill with baking weights or uncooked rice. Bake bases for 15 minutes. Remove weights or rice and paper. Bake bases for a further 5 minutes or until golden and firm. Stand for 10 minutes. Spread raspberry slice base with jam. Cool completely.
  8. Meanwhile, make Apple Crumble Slice Filling: Place apple and lemon juice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cover. Simmer, stirring occasionally, for 5 to 6 minutes or until apple is tender and starting to collapse. Set aside to cool slightly.
  9. Make Almond Crumble: Combine brown sugar, flour and cinnamon in a bowl. Add butter. Using fingertips, rub butter into flour mixture until coarse clumps form. Add almonds. Toss to combine.
  10. Make Raspberry Jam Coconut Slice Topping: Whisk egg and sugar together in a bowl. Stir in coconut. Sprinkle topping over jam layer.
  11. Make Choc-coconut Slice Topping: Place brown sugar, egg, vanilla, flours, cocoa and coconut in a bowl. Add butter. Mix until well combined. Spread mixture over prepared base.
  12. Make Chocolate Caramel Slice Filling: Place condensed milk, golden syrup and butter in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until melted and smooth and just starting to simmer around the edges. Pour over prepared base.
  13. Spoon Apple crumble slice filling over prepared base. Sprinkle with Almond crumble.
  14. Bake slices for 25 minutes (the top of the Choc-coconut slice will still be slightly soft in the centre). Cool for 30 minutes.
  15. Make Chocolate Icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Beat with a wooden spoon until smooth. Pour over Choc-coconut slice. Sprinkle with coconut. Set aside to cool completely.
  16. Make Chocolate Caramel Slice Topping: Place chocolate and butter in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until melted and smooth. Spread topping over caramel. Arrange pretzels on top. Sprinkle with salt. Set aside for 2 hours or until set.
  17. Cut slice into 48 pieces. Serve.

Nutritions of 4 best-ever slices in one pan

calories: https://schema.org
calories: NutritionInformation

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