Caramels and Caramel Slice - Keto

I use this recipe to make caramels and have made the caramel slice.
Our preference is caramel with 95% cacao chocolate drizzled over the top...eaten from the freezer.

Over Night Caramel and Apple Scrolls

These are great. Easily made the day before, then baked in the morning. I used foil trays this time due to lack of suitable dishes from the dinner the night before. A great breakfast idea for a houseful of guests.

Great hot, just out of the oven or cold.
The caramel topping was a bit too sticky, so I’d possibly increase the quantities of topping in foil dishes. Previously in this be large dish worked well.


Ingredients

• Rolls

• 3  to 3 1/2 cups all-purpose flour

• 1/4  cup sugar

• 1  teaspoon salt

• 1  pkg. active dry yeast

• 1/2  cup applesauce

• 1/2  cup milk

• 1/4  cup butter

• 1  egg

• Caramel Topping

• 1/2  cup firmly packed brown sugar

• 1/2  cup applesauce

• 3  tablespoons butter, melted

• Filling

• 2  tablespoons butter, softened

• 1/3  cup sugar

• 1  teaspoon cinnamon

Directions

1. 1. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and yeast; mix well.
2. 2. In small saucepan, combine 1/2 cup applesauce, milk and 1/4 cup butter; cook over medium heat until very warm (120 to 130°F.), stirring constantly. Add warm mixture and egg to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in 1 1/2 to 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.
3. 3. On floured surface, knead in an additional 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
4. 4. Grease 13x9-inch pan. Combine topping ingredients in pan; mix well. Spread evenly in pan.5

1. 5. On lightly floured surface, roll dough to 15x12-inch (about 30 by 40 cm) rectangle. Spread dough with 2 tablespoons butter. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Sprinkle over butter.
2. 6. Starting with 15-inch side, roll up tightly, pinching edges to seal. Cut roll into 12 slices; place cut side down over topping in pan. Cover; refrigerate at least 8 hours or overnight.
3. 7. When ready to bake, let rolls stand at room temperature for 30 minutes. Heat oven to 400°F. (about 200 degrees c) Uncover rolls; bake 20 to 25 minutes or until golden brown. Cool in pan 1 minute; invert onto serving platter or tray. Scrape any remaining topping onto rolls. Serve warm.

Caramel Oat Slice

Isabella's post...
This is a yummy option for lunch boxes. I made it totally on my own.
The second time I doubled the caramel layer because I felt it needed more. I might just love caramel...and I might have added a bit of salt.


Base
200 g Butter
1 tsp Vanilla essence/extract
½ cup Brown sugar
2 tsp Baking powder
1½ cups Flour

Filling
125 g Butter
½ cup Golden syrup
1¼ cups Sweetened condensed milk

Topping
1½ cups Rolled oats
¾ cup Shredded coconut
¾ cup Brown sugar
100 g Butter, melted

Directions

1. Preheat oven to 180C. Beat together first measure of butter and brown sugar until creamy. Add vanilla, flour and baking powder and mix well.
2. Press the mixture into a baking paper lined 24cm x 30cm slice pan and bake for 20 minutes or until golden
3. To make caramel filling, place second measure of butter, golden syrup and condensed milk into a saucepan and cook, stirring, until thick and golden brown.
4. In a separate bowl, melt the butter and mix together with the remaining topping ingredients.
5. Spread caramel over cooked base and sprinkle crumble on top. Bake for 25 minutes until golden.
6. Chill this slice for a few hours before you cut it into squares.