Salted caramel slice is a simple twist on the original treat that Aussies love to eat. Meet the irresistible slice that is famous for its 3 layers of biscuit, caramel and chocolate.
Come and meet a sweet old Aussie favourite!
Caramel slice is a sweet treat with 3 layers consisting of a coconut biscuit base with a caramel filling and a chocolate topping.
In year 7 our teacher taught us how to make a batch of caramel slice from scratch and by the time I got home, there were only a few slices left because I greedily ate most of them.
You can find caramel slices sold everywhere in Australia as it’s a very popular treat, however, I never buy them just because they are so simple to make and I have the ingredients readily available in my pantry.
Every time I make caramel slices Tomasi, Nara and I fight each other for equal shares. Tomasi takes it one step further and counts his slices to ensure no one has stolen his portion. We also shamelessly engage in dirty tactics to guilt-trip each other to give up our slices saying things like ‘hey ain’t you on a diet?
Salted caramel slice
This recipe is traditional but with a few changes.
In old school recipes, the chocolate is melted with Copha (vegetable shortening). I have substituted Copha with peanut oil as I found it changed the flavour of the chocolate. This did not only improve the overall taste but the texture, and the chocolate didn’t crack when being cut.
For a bit of fun and twist, I added sea salt to the caramel and the chocolate but if you don’t like the idea of salt simply leave it out. It will still result in a delicious caramel slice!
IT’S FLASHBACK TIME – As a small child, I often saw mum adding salt into her desserts. Puzzled I questioned her and she replied:
‘Sweetness in desserts without salt makes it yucky sweet and desserts with salt make it yummy sweet’.
What a way to confuse a child huh? but it all makes sense now because salted desserts suddenly appeared everywhere and the world loved it. Caramel macaroons, ice cream and chocolate were all getting in on the salt bandwagon!
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The ingredients needed:
Wow, look at all the nutritious ingredients! ok, so that’s false in every sense but at least the ingredients ain’t intimidating right? let’s have a closer look!
Sweetened condensed milk – use the original because the skim version will result in a runny caramel that won’t set.
Desiccated coconut – finely grated unsweetened dried coconut.
Chocolate – dark or milk chocolate can be used or a mix, I used milk chocolate.
Peanut oil – can be substituted with a flavourless oil such as canola, bran or vegetable oil.
Sea salt – If possible use quality sea salt flakes as this will result in a delicate flavour, I used Maldon sea salt. For more information about Maldon visit my ingredients glossary
How to make salted caramel slice:
Step-by-step guide with photos
1. Mix all the base ingredients together in a bowl until it comes together and is moist with no dry bits.
2. Press the base mixture into the prepared tin and bake in the oven.
3. In a pot add in all the filling ingredients.
4. Cook and whisk the filling mixture on the stovetop for 5-8 minutes or until slightly golden in colour.
5. Pour filling on top of the base and let cool in the fridge or freezer.
6. Pour chocolate on top of the filling, sprinkle with salt and let it set in the fridge for an hour. ENJOY!
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
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Cheers (I’ll drink to that) – Cat Tre
Salted caramel slice
Ingredients
BASE
- 1 cup plain flour
- ½ cup brown sugar
- ½ cup desiccated coconut (Note 1)
- 125 gm butter (melted)
FILLING
- 395 gm can sweetened condensed milk (Note 2)
- 2 tbsp golden syrup
- 60 gm butter (cubed)
- 1 tsp sea salt flakes (Note 3)
TOPPING
- 250 gm chocolate (chopped roughly) (Note 4)
- ½ tbsp peanut oil (Note 5)
- 1 tsp sea salt flakes
OPTIONAL GARNISH
- sea salt flakes
Instructions
- Preheat oven at 180°C (350°F) and line a 20 cm x 20 cm (8 in x 8 in) square tin with non-stick baking paper
- FOR THE BASE: Mix all the base ingredients together in a bowl until it comes together and is moist with no dried bits. Transfer the mixture into the prepared tin and distribute it evenly using your fingers then flatten it out using a spatular. Bake base in the oven for 15 minutes and once cooked leave to cool and start on the filling.
- FOR THE FILLING: In a pot on low to medium heat add in all the filling ingredients, whisk the mixture briskly to prevent it from burning or catching at the bottom of the pan. Cook and whisk mixture for 5-8 minutes or until slightly golden in colour. Pour the filling on top of the cooked base and bake in the oven for 10 mins. Take the tin out of the oven and leave to cool at room temperature for 15 minutes then freeze for 15 minutes or let cool in the fridge for 30 minutes. Once cooled start on the topping.
- FOR THE TOPPING: In a microwave-safe bowl add in the chocolate and the oil. Microwave for 20 seconds and stir and repeat 20 seconds zap in the microwave until the chocolate is completely melted. Pour the chocolate on top of the filling and sprinkle with salt. Cool in the fridge for an hour or until set. Once set, lift the caramel slice out of the tin and dip the knife into hot water and cut it into 5 x 3 rows to get 15 slices.
Notes
- Desiccated coconut – finely grated unsweetened dried coconut.
- Sweetened condensed milk – use the original because the skim version will result in a runny caramel that won’t set.
- Sea salt – If possible use quality sea salt flakes as this will result in a delicate flavour, I used Maldon sea salt. If you don’t like the idea of salt simply leave it out, it will still result in a delicious caramel slice!
- Chocolate – dark or milk chocolate can be used or a mix, I used milk chocolate.
- Peanut oil – can be substituted with a flavourless oil such as canola, bran or vegetable oil.
- Storage – Store slices in a closed container. It will keep at room temperature for 2 to 3 days or a week in the fridge.
