Salted caramel slices made with pantry staples. These rich caramel bars have a buttery base of homemade caramel and a gooey homemade topping. They are topped with a thick coating of chocolate and salt flakes. Easy to make, this Australian favorite is impossible to resist.
Why You’ll Love This Recipe
- This slice is super simple to make. It consists of just three layers.
- Basic Ingredients – Nothing fancy here. Simple ingredients you can find in your pantry include golden syrup, Flour, sweetened condensed Milk, and sugar.
- No runny caramel -it has a caramel filling, which is rich, gooey, and sets hard. It makes perfect slices every time.
- Versatile: It is ideal for showers, celebrations, and parties, but it can also be enjoyed for an afternoon cup of tea.
- Skip to the bakery – tastes exactly like the old-fashioned candy slice that you can find in bakeries. It’s better to make it yourself! You can control the amount of salt and sweetness, as well as the type of Chocolate that you use. You can also make it yourself and save money!
You will need the following ingredients.
- Plain Flour -all-purpose flour is used for the shortbread base. To prevent lumps, sift the Flour first. For accuracy, I suggest weighing your Flour. Too much Flour will result in a crumbly, dry base.
- Icing Sugar -also known as powdered sugar, confectioner, or icing- is used to sweeten the shortbread base and give it a soft, melt-in-your-mouth texture.
- Melted Butter – is a key component that adds richness and depth. Butter is used as a binding agent and to help set caramel. Use salted Butter and leave out any additional salt. Add salt to taste if using unsalted Butter. Use Butter instead of butter substitutes, margarine, or butter substitutes.
- Desiccated Coconut – to add texture and flavor to the biscuit base. Use finely shredded desiccated Coconut instead of thickly shredded Coconut.
- Brown Sugar – To add richness, flavor, and structure to the caramel filling.
- Sweetened Condensed Milk — The base of the caramel. This adds sweetness and richness and gives caramel its gooey consistency. Use enhanced (not unsweetened), full-fat condensed Milk. Light or low-fat condensed Milk will not set well and make the filling runny.
- Golden Syrup- A thick amber-colored syrup that has a rich toffee flavor. In Australia and New Zealand, it is often used to make baked goods. It can be purchased in supermarkets and online. This ingredient enhances the caramel flavor. This ingredient is essential. If you cannot source it, add an extra tablespoon of brown rice syrup or sugar (though the taste will not be the same).
- Dark (semisweet) Chocolate is used at the top of the slice. One tablespoon of oil softens the Chocolate and makes it easier to slice without breaking. For best results, choose a high-quality eating chocolate you love and know. I used Cadbury Old Gold Original (45% cocoa). Dark Chocolate is usually used to balance out the sweetness in the slice. However, milk chocolate or white Chocolate can be substituted if you prefer.
- Salt flakes – for decoration and to balance sweetness. Once the caramel has been cooked, you can add extra to your taste to the filling.
Prepare the shortbread base.
In a large bowl, combine the Coconut, icing, and Butter. It is normal for the base to be crumbly.
Press the mixture firmly into a 20 x 20 cm (8-inch) square baking pan lined with parchment paper until it forms a smooth, even layer.
Bake for 12-15 minutes or until the edges of the crust are slightly golden. Cool the crust while you prepare your caramel filling.
Prepare the caramel filling.
Continue to whisk the Butter, brown sugar, and golden molasses in a saucepan on medium heat until the mixture becomes thicker and a golden brown color.
It takes between 5-10 minutes to complete this process. The caramel can burn if you heat the mixture too fast.
Add the caramel to each slice.
Pour the caramel carefully over the shortbread crust that has cooled and spread it with a spoon or spatula. Bake the caramel until the edges turn golden (12-15 minutes).
Let cool at room temperature for 20 minutes. If desired, sprinkle some flakes of salt on top of the slices.
Add the chocolate topping.
In a microwave-safe bowl, melt the dark Chocolate and Oil until smooth. Pour the Chocolate on top of the caramel. Refrigerate until the Chocolate is completely set (at least 2 hours). Once the slice has been set, you can either cut it into pieces to serve or store it in the refrigerator in an airtight container.
Ingredients
- 150 grams plain flour 1 cup, sifted (all-purpose Flour)
- # Half a cup of finely shredded desiccated Coconut
- ▢ 85 grams icing sugar 1/2 cup, sifted
- ▢ Butter 125g melted
The caramel filling
- ▢ Butter 125g
- ▢ Can of sweetened condensed Milk – 395g 1 cup x 395g
- ▢ 115 grams brown Sugar 1/2 cup, firmly packaged
- ▢ Golden Syrup, 2 Tablespoons
- ▢ salt flakes
Chocolate layer
- ▢ Break or chop 220 grams of dark Chocolate 45% cacao into small pieces
- ▢ One tablespoon of vegetable oil
Instructions
- Preheat oven to 180degC/356F. Butter a 20cm x 20cm (8-inch) square baking pan/cake tin and line it with parchment paper. Keep the sides longer so that you can remove the slices later.
- Mix the Flour, Coconut, sugar, and Butter until well combined. This is normal. The mixture may be crumbly.
- Press the mixture firmly into the tin to create an even layer.
- Remove from the oven and let cool while you prepare the caramel filling. Then, remove the base from the oven to cool.
The caramel filling
- Butter, condensed sweetened Milk, brown sugar, and golden syrup should be placed in a medium-sized saucepan.
- The mixture should be whisked continuously over low heat for about 5-10 minutes until it turns a golden color and becomes slightly thicker.
- Pour the caramel over the shortbread base once it has thickened.
- Continue baking for 12-15 minutes until the caramel is golden brown around the edges. Allow the caramel to cool in the oven for 20 minutes, then add the chocolate topping.
- Sprinkle a few salt flakes on top of the caramel.
Chocolate topping
- Heat the oil and dark Chocolate in a microwave-safe bowl at medium (50%) in 30-second intervals. Stir between each interval.
- Spread the Chocolate on top of the caramel layer.
- Slice and serve or keep refrigerated until ready to serve. Slice into pieces, and serve immediately or refrigerate until ready to use. If desired, serve with a sprinkle of extra salt flakes.