Description
This Caramel Slice recipe is a classic that everyone loves. And what’s not to love? With a layer of delicious, sugary shortbread, a center of rich caramel, and a solid chocolate topping, it’s practically everything good in the world in one pan. If you’ve had this treat and thought it seemed complicated, this recipe will convince you that it’s not! Give it a try for your next gathering, or as a special treat for the kids.
If you need a quick no-bake dessert, try my Black Forest Cheesecake Cups. They are so yummy and look beautiful to serve to guests. If you want a gluten-free alternative, you can make a batch of this Gluten-Free Banana Bread. With or without added chocolate chips? That’s up to you!
Ingredients
Base layer:
- 1 cup of plain flour
- 1/2 cup of brown sugar
- 1/2 of coconut
- 125g unsalted butter (melted)
Caramel layer:
- 125g of unsalted butter (chopped)
- 1/2 cup of brown sugar
- 1 tsp of of Vanilla
- 395g of sweet condensed milk
Chocolate top layer:
- 200g of chocolate milk
- 1 tbs of vegetable oil
Instructions
Base layer:
- Preheat the oven to 320°F (160°C) and prepare a baking pan by lining it with parchment paper.
- Melt your butter in the microwave at 30 second intervals.
- In a mixing bowl, add flour, brown sugar, coconut and the melted butter. Mix it all together.
- Press the mixture into the pan and bake for 15 minutes.
- Wait until it has completely cooled and refrigerate for 4 hours.
Caramel layer:
- Preheat the oven to 280°F (140°C)
- Once your base as cooled for 4 hours, start to prepare the caramel layer.
- In a small pan, mix the butter, sugar and vanilla. On a low heat, allow it to slimmer and bubble.
- Add condensed milk and constantly whisk until big bubbles appear.
- Once large bubbles appear, remove from the heat and pour onto the cooled base.
- Tilt the caramel mixture until it has evenly spread.
- Bake in the over for 12 minutes.
- Wait until it has completely cooled and refrigerate for 30 minutes.
Chocolate Layer:
- In a microwave safe bowl or jug, add the chocolate and oil.
- Heat in the microwave 2 x 30 seconds – removing each time to stir.
- Pour onto base and caramel layer and ensure it covers evenly.
- Refrigerate for 1 hour.
- Remove from the fridge, cut into slice and serve.
Notes
- To make cutting your slice easier, run a knife under hot water for 15-20 seconds, dry it on a tea towel or paper towel and make 1-2 cuts and then repeat the process.
- If you are short on time or are worried about burning the caramel, you can purchase caramel in a tin – follow the instructions on the tin.
- Prep Time: 5 hours 30 minutes
- Cook Time: 20 minites
- Category: Dessert
- Method: Pan & Oven
- Cuisine: International
