Caramel Slice Squares
Indulge in the irresistible layers of our Caramel Slice Squares—a dessert that’s as decadent as it is easy to make. Featuring a buttery shortbread base, a luscious golden caramel filling, and a glossy dark chocolate topping, this recipe strikes the perfect balance of textures and flavors. With just 20 minutes of prep and simple pantry staples like sweetened condensed milk and golden syrup, these squares are an effortless way to impress. Ideal for sharing at gatherings or as a treat for yourself, they’re best served chilled or at room temperature for a melt-in-your-mouth experience. Perfect for dessert lovers, this no-fuss recipe is proof that homemade sweetness can taste gourmet!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 150 g unsalted butter
- 150 g plain flour
- 50 g light brown sugar
- 400 g sweetened condensed milk
- 3 tbsp golden syrup
- 200 g dark chocolate
- 1 tbsp vegetable oil
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) square baking tin with parchment paper, leaving an overhang for easy removal.
Step 2
Start with the base. Melt 100g of unsalted butter in a saucepan over low heat or in brief microwave intervals. In a mixing bowl, combine the melted butter, 150g of plain flour, and 50g of light brown sugar until it forms a crumbly dough.
Step 3
Press the dough evenly into the prepared tin, flattening it with the back of a spoon or your fingers. Bake for 15 minutes, or until lightly golden. Set it aside to cool slightly.
Step 4
Next, make the caramel filling. In a medium saucepan, combine 50g of unsalted butter, 400g of sweetened condensed milk, and 3 tablespoons of golden syrup. Cook over low-medium heat, stirring constantly to avoid burning.
Step 5
Continue stirring the caramel mixture for about 10 minutes, or until it thickens and turns a light golden-brown color.
Step 6
Pour the caramel filling over the cooled base, spreading it evenly. Return the tin to the oven and bake for another 10 minutes. Let the caramel layer cool completely before proceeding.
Step 7
For the chocolate topping, melt 200g of dark chocolate with 1 tablespoon of vegetable oil in a heatproof bowl over a pot of simmering water, or in the microwave in 30-second intervals, stirring each time.
Step 8
Pour the melted chocolate over the cooled caramel layer, spreading it evenly with a spatula. Tap the tin gently on the counter to smooth out the surface.
Step 9
Refrigerate the tray for at least 2 hours, or until the chocolate is set.
Step 10
Once chilled, remove the slice from the tin using the parchment overhang. Use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts for neat edges.
Step 11
Serve chilled or at room temperature. Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
| Serving size | (1024g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4495.8 |
| Total Fat 241.4g | 0% |
| Saturated Fat 134.3g | 0% |
| Polyunsaturated Fat 9.7g | |
| Cholesterol 482.3mg | 0% |
| Sodium 624.6mg | 0% |
| Total Carbohydrate 553.0g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 417.8g | |
| Protein 62.3g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1351.6mg | 0% |
| Iron 31.1mg | 0% |
| Potassium 3180.4mg | 0% |
Source of Calories