Salted Caramel Brownie Sandwich Cookies

‘Sharing is caring!’, I love this saying especially when it involves a great recipe that someone thoughtfully brings to my attention.
Zagorgeous Aunty Gail is the beautiful soul who surprised me with a copy of this amazing Donna Hay recipe in my Christmas card. Earlier last year Zaauntygail visited our family and brought a batch of these delicious morsels along with her to share. When I Sampled my cookie all I could say was ‘Mmmmmmmm I want this recipe’. Some of you may already be familiar with Donna’s ‘Salted Caramel Brownie Sandwich Cookies’ for those of you who are not you need to become familiarised, they are devine. If you are like me and love chocolate and salted caramel you need to bake a batch of these cookies or find someone who can bake a batch for you.
I made a batch up this week and took them along to an afternoon tea I had been invited to. They got great feedback.

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You will need:

350g dark chocolate chopped (I used a 200g block Coles dark chocolate and used dark chocolate chips for the remaining 150g)
40g unsalted butter (I prefer standard butter I like the fuller flavour it gives)
2 eggs
2/3 cup caster sugar
1 teaspoon vanilla extract (I used 1/2 teaspoon vanilla bean paste)
1/4 cup plain flour, sifted
1/4 teaspoon baking powder, sifted

For the frosting:
3/4 cup caster sugar
1/4 cup water
1/2 cup pouring cream
150g unsalted butter, chopped (again I used standard butter)
sea salt flakes for sprinkling

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Preheat oven to 180C (I did 170C for fan forced).
Place 200g of the chocolate (use the block chocolate for this part) and the butter in a small saucepan over low heat and cook stirring frequently, until melted and smooth (when melting chocolate I like to do it over a pan of simmering water, it’s a much gentler heat). Set aside.

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Place eggs, sugar and vanilla in an electic mixer and whisk for 15 minutes or until pale and creamy.

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This is how my mixture looked after 15 minutes of whisking.

Stir through the flour, baking powder, chocolate mixture and remaining chocolate (this is where I used the chocolate chips) and allow to stand for 10 minutes.

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Chocolate mixture.

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Drop tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper, allowing room for spreading. Bake for 8-10 minutes or until puffed and cracked.

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Allow to cool completely on trays.

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To make the salted caramel icing, place the sugar and water in a medium saucepan over low heat and stir with a metal spoon until the sugar is dissolved. Increase heat to medium and bring to the boil. Cook for 8-9 minutes or until golden (I set the timer and sat with the caramel while it was boiling away, as soon as you see it start to get that golden tinge remove it from the heat straight away so it doesn’t burn). Once caramel is away from the heat carefully add the cream and butter (I stress carefully).

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When I added the cream and butter I ended up with a big hard clump of toffee in the saucepan but I just followed the recipe directions of returning the saucepan to the heat and stirring until the mixture was smooth again (this process took me a good 10 minutes or more).

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Remove saucepan from heat again. I allowed my mixture to cool to room temperature I then placed it in fridge and left it to cool completely (for me this was overnight) as I was getting tired and it was past my bedtime. The picture above show the caramel ready for the fridge and post overnight refrigeration.

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Place mixture in a mixing bowl and using an electric mixer whisk the mixture until soft peaks form.
Spread half the cookies with the frosting, sprinkle with salt and sandwich with remaining cookies.
Recipe says you should get 12 (I got 11.5).

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Voila!!!
I will just say enjoy, enjoy, enjoy and as Zasister would say YOLO!!!!

Coming up on the Blog next week is a little bit of Zamama sewing action (scary I know, as in no way am I an experienced sewer, year 9 and 10 textiles & design is the extent of my training!). I also Plan to share a delicious savoury appetizer with you all.

Until then
Zamamabakes

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Salted Caramel Fudge

My inspiration to search for this recipe came from my dear little man Blake. I had planned to make a chocolate mint slice but somehow that got put on hold and Blake’s request for caramel fudge took over. I found the recipe on a UK Nestle site. Before I give you the link to the recipe I will share with you the little tweaks I made to the recipe.
The pictures below are my own but you will find more when you click on the link to the recipe.
First tweak, I did not have Demerara sugar so I just used regular brown sugar (Coles Brand in fact).
2nd tweak our tins of condensed milk are 395g in size (which I used) not 397g as recipe calls for, I think that must be a UK thing.
3rd tweak once fudge was pressed into tin and had cooled off a little I sprinkled about 1 1/2 teaspoons of salt flakes evenly over the fudge and lightly pressed it in.

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I used the jug of iced water suggestion to test the fudges readiness.
When the recipe says to beat the fudge for about 10 minutes it is not exaggerating, I beat the mixture for about 12 minutes on my kitchen aid mixer on a speed of 6. I did let the mixture cool for about 5 minutes before starting to beat it.
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I was concerned about the fudge not setting as it was a very warm day, so I did attempt putting it in the fridge for a bit. It did dry the top surface a little but I do think it helped firm it up.
I only had it in the fridge for about 30 minutes. Next time I think I will try to avoid the fridge and just stick to the guidelines of completely letting it set in a cool dry place.
To take the next step and create this delicious little treat click here for the recipe.

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Caramel chocolate slice

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Zakidlets and I baked this caramel chocolate slice on Tuesday afternoon. This slice is a great classic Women’s Weekly Recipe, I don’t think I have ever come across a women’s weekly recipe that has disappointed me.
It’s my little boy Blake’s favourite slice and he was the one who requested we make it.
I got lots of assistance from 3 sets of little hands.

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Blake loves the recipe so much he has even started to write the recipe out himself.

Ingredients

BASE
1 cup self-raising four
1 cup coconut (as an alternative I sometimes use rolled oats or do 1/2 cup of each)
1 cup brown sugar, firmly packed
125g butter melted

FILLING
400g can condensed milk
30g butter
2 Tablespoons golden syrup

TOPPING
125g dark chocolate chopped
30g butter

Method
BASE
1. Lightly grease 20cm x 30cm lamington pan.
2. Combine sifted flour, coconut and sugar in bowl, add butter, stir until combined, add butter (sometimes I need a little extra), stir until combined.
3. Press mixture over base of prepared pan. Bake in moderate oven 15 minutes.
4. While base is baking combine condensed milk, butter and golden syrup in pan, stir over LOW heat, without boiling, about 15 minutes or until mixture is golden brown.
5. Pour hot filling over hot cooked base, return to oven 10 minutes, then cool.
6. Combine chocolate and butter in pan, stir over low heat until smooth (I melt all my chocolate pan over heated water style see here for further instruction). I usually use a stainless steel bowl over the pan the other tip is not to let the water in the saucepan below be touching the base of pan your chocolate is in.
7. Spread warm topping over filling, stand at room temperature until set (I put slice in fridge for about 1 hour to set then I slice it up, pop slices in an airtight container and store in fridge especially in summer!!!) keeps in fridge for a good week.
Have a go at this slice its worth the effort.
Enjoy we did. It is now all gone!!!

Oat & Macadamia Caramel Slice

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This is a delicious slice recipe my gorgeous Mum found in the New Idea.
Anyone who is a fan of crumble this one is for you. Here is the link to the recipe.
I improvised a little I used pecan nuts instead of macadamia and I made my own caramel from condensed milk as I didn’t have caramel spread. All in all it turned out well. I think it would even go well with a scoop of cream or ice-cream for dessert.
Enjoy!!!