Rice Walnut Date and Butterscotch Caramel Slice
Walnuts, dates and caramel are a semi-commonly-known delicious pairing. So to amplify the flavours to the next level and add a cheeky kick I have made the caramel with butterscotch schnapps. Both caramel and butterscotch work so well together, especially with dates and walnuts, thus this flavour combo was a must to experiment with.
I played around with biscuits and layered slice recipes until I landed on testing with rice bubbles left over from a previous baking experiment earlier that week.
The rice bubbles gave a LCM’s and Marsbar slice texture lightness. While burnt caramel drizzled on the top offsets the sweetness of the sugar in the caramel in which holds the slice together as well as the natural sugars in the dates (fructose and glucose).
A unique yummy and delightful treat that takes minutes to make with no baking required!
Ingredients:
Slice mix:
- 120g walnuts
- 60g dried dates
- 120g rice bubbles
- 160g brown sugar
- 90ml butterscotch schnapps liquor
- 60g butter
Caramel topping:
- 75ml sugar
- 15ml thickened cream
- 1/4 tsn salt
Method:
- Line a 20cm x 20xm slice tin with baking paper.
- Chop up the walnuts and dates into quite small pieces and place in a bowl with the rice bubbles, stir well to combined.
- Place the brown sugar with 30ml of the butterscotch schnapps into a saucepan on a high heat and stir until the mix boils.
- Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is dark amber in colour, swirl the pan as needed to ensure even colour.
- Take the sugar mix off the heat, add the butter and the remaining 60ml butterscotch schnapps, whisking with a hand whisk until combine (being careful of the caramel spitting).
- Pour the caramel mix into the rice bubble mix and stir until well combine.
- Spoon the mix into the prepared tin and using a glass’ bottom press the mix to flatten the surface out evenly.
- Place the slice in the fridge for at least 1 hour to set.
- Once the slice is set cut into pieces and onto a large plate.
- Next make the burnt caramel topping by placing the 75g sugar into a saucepan on a high heat and stir until the mix boils.
- Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is brown amber in colour, swirling as needed to ensure even colour.
- Take the pan off the heat and add the cream and salt, stirring with a hand whisk until combine (being careful of the caramel spitting).
- Drizzle the caramel over the slice pieces, place on a plate and enjoy.
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