Nut-Free Chocolate Caramel Slice
Indulge in the rich and buttery decadence of this Nut-Free Chocolate Caramel Slice, a perfect treat for anyone craving a classic dessert without the worry of nuts. Featuring three irresistible layers, this recipe starts with a crumbly shortbread base, followed by a luxuriously smooth homemade caramel, and finished with a glossy layer of dark chocolate. Made with pantry staples like sweetened condensed milk, golden syrup, and vanilla extract, this easy-to-make slice is ideal for sharing at gatherings or enjoying as a sweet afternoon snack. With just 20 minutes of prep time and simple directions, this indulgent treat is a surefire crowd-pleaser. Whether you're catering to dietary restrictions or simply seeking an elegant no-nut dessert, this Nut-Free Chocolate Caramel Slice will become a fast favorite!
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Ingredients
- 250 grams unsalted butter
- 100 grams caster sugar
- 1 teaspoon vanilla extract
- 300 grams plain flour
- 150 grams soft brown sugar
- 3 tablespoons golden syrup
- 400 grams sweetened condensed milk
- 200 grams dark chocolate
- 1 tablespoon sunflower oil
Directions
Step 1
Preheat the oven to 180°C (350°F). Grease and line a 20cm x 30cm (8 x 12 inch) baking tin with baking paper, extending the paper over the edges for easy removal.
Step 2
In a medium saucepan, melt 125g of the butter over low heat. Remove from heat and stir in caster sugar and vanilla extract. Add the plain flour and mix until a dough forms.
Step 3
Press the dough evenly into the prepared tin and bake in the preheated oven for 15 minutes or until lightly golden. Remove from oven and set aside to cool.
Step 4
In a clean saucepan, combine the remaining 125g butter, soft brown sugar, golden syrup, and sweetened condensed milk over low heat. Stir continuously until the butter has melted, and the mixture is smooth.
Step 5
Increase the heat to medium and continue to stir for about 10 minutes until the mixture thickens and turns a golden caramel color.
Step 6
Pour the caramel evenly over the shortbread base, spreading with a spatula. Return the tin to the oven and bake for another 10 minutes.
Step 7
Remove the slice from the oven and let it cool completely.
Step 8
For the chocolate topping, melt the dark chocolate and sunflower oil together in a heatproof bowl over a pan of simmering water, stirring until smooth.
Step 9
Remove from heat and pour the chocolate over the set caramel layer, spreading evenly.
Step 10
Allow the slice to cool at room temperature, then refrigerate for at least 1 hour or until the chocolate is set.
Step 11
Once set, use the overhanging baking paper to lift the slice from the tin and cut into squares to serve.
Nutrition Facts
| Serving size | (1478.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6563.7 |
| Total Fat 329.5g | 0% |
| Saturated Fat 184.1g | 0% |
| Polyunsaturated Fat 10.5g | |
| Cholesterol 703.7mg | 0% |
| Sodium 689.2mg | 0% |
| Total Carbohydrate 865.0g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 614.2g | |
| Protein 78.5g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1496.1mg | 0% |
| Iron 39.1mg | 0% |
| Potassium 3510.6mg | 0% |
Source of Calories