The Double Chocolate Caramel Slice is a delicious treat that combines layers of rich chocolate and gooey caramel. It’s like a dessert hug for your taste buds!
This slice is super easy to make and is perfect for sharing (or not!). I usually cut mine into small pieces, so I can enjoy a little bit every day without feeling too guilty. 😄
Key Ingredients & Substitutions
Chocolate Biscuits: Use crushed chocolate biscuits for the base. If you can’t find them, digestive cookies work well too. For a healthier option, try using whole-grain or gluten-free cookies.
Desiccated Coconut: It adds texture and flavor. If you’re not a fan of coconut, feel free to leave it out or replace it with finely chopped nuts like almonds or pecans for added crunch.
Sweetened Condensed Milk: This is key for the creamy layers. If you need a dairy-free version, look for coconut condensed milk or use a homemade version made with almond or soy milk.
Dark Chocolate: I recommend using dark chocolate for deep flavor, but semi-sweet chocolate is a great alternative. You can also use a dairy-free chocolate if you’re avoiding dairy.
Golden Syrup: While optional, it enhances the caramel’s flavor. Substitute with honey or maple syrup if needed, but this may alter the taste slightly.
How Do You Make the Caramel Just Right?
Caramel can be tricky, but here are some steps to help you get it perfect!
- Cook over medium heat to prevent burning. Stir constantly, especially as it thickens.
- The caramel is ready when it’s deep golden and coats the back of a spoon. A cold water test will confirm it’s thick enough.
- Don’t rush! Give it the time it needs to develop that deep flavor, around 10-15 minutes.
Gathering your ingredients and following these tips will give you a deliciously layered Double Chocolate Caramel Slice to enjoy! 🍫🥥
How to Make Double Chocolate Caramel Slice?
Ingredients You’ll Need:
For the Base:
- 1 1/2 cups (150g) crushed chocolate biscuits or digestive cookies
- 1 cup (100g) desiccated coconut
- 1/2 cup (50g) cocoa powder
- 1/2 cup (125g) unsalted butter, melted
- 1/3 cup (100g) sweetened condensed milk
For the Caramel Layer:
- 1 1/4 cups (400g) sweetened condensed milk
- 1/2 cup (115g) brown sugar, packed
- 1/4 cup (60g) unsalted butter
- 2 tbsp golden syrup or light corn syrup (optional)
- 1/4 tsp salt
For the Chocolate Topping:
- 200g dark chocolate (or semi-sweet chocolate), chopped
- 2 tbsp unsalted butter
Garnish:
- Flaky sea salt (optional)
How Much Time Will You Need?
This recipe will take approximately 40 minutes for prep and cooking. After that, you’ll chill it in the fridge for at least 2 hours to set. So, you’re looking at about 2 hours and 40 minutes total time until you can enjoy this delicious treat!
Step-by-Step Instructions:
1. Prepare the Base:
Start by lining a 20x20cm (8-inch) square baking pan with baking paper. Make sure to leave some overhang so you can easily lift your slice out later. In a large bowl, mix the crushed chocolate biscuits, desiccated coconut, and cocoa powder. Next, stir in the melted butter and sweetened condensed milk until everything is well combined and sticky. Once ready, press this mixture firmly and evenly into the bottom of the prepared pan. Pop it in the refrigerator while you work on the caramel layer.
2. Make the Caramel Layer:
Grab a medium saucepan and combine the sweetened condensed milk, brown sugar, butter, golden syrup (if using), and salt. Cook over medium heat, stirring continuously for about 10-15 minutes. You’re looking for a deep golden color and a thick consistency. You can check if it’s ready by dropping a small sample into cold water; it should hold its shape slightly but remain soft. Remove it from the heat and pour the warm caramel over your chilled biscuit base, spreading it evenly. Return it to the fridge to chill for another 30-45 minutes, or until the caramel is set but still soft to touch.
3. Prepare the Chocolate Topping:
For the topping, melt the chopped dark chocolate with the butter in a microwave-safe bowl or using a double boiler. Be sure to do this carefully to avoid burning the chocolate. Once it’s smooth and glossy, pour the chocolate over the caramel layer, using a spatula to spread it evenly.
4. Chill and Serve:
Sprinkle some flaky sea salt over the chocolate if you like a sweet and salty flavor. Refrigerate the slice for at least 2 hours, or until the chocolate is firm. When you’re ready to serve, use the paper overhang to lift the slice out of the pan and cut it into squares. Enjoy it chilled or at room temperature for a delicious layered treat!
Enjoy your delightful Double Chocolate Caramel Slice! 🍫✨
Can I Use Different Types of Cookies for the Base?
Absolutely! You can use any type of chocolate biscuit or digestive cookie you prefer. For a healthier twist, consider using whole-grain or gluten-free cookies as well.
How Do I Store Leftovers?
Store any leftover slices in an airtight container in the refrigerator for up to a week. If you want to keep them longer, they can be frozen for up to 3 months. Just make sure to wrap them well!
Can I Make This Recipe Vegan?
Yes! To make this slice vegan, use dairy-free chocolate, replace the butter with vegan butter or coconut oil, and choose a suitable plant-based condensed milk. Just ensure all other ingredients are vegan-friendly as well.
What Can I Substitute for Sweetened Condensed Milk?
If you need a substitute for sweetened condensed milk, you can make your own using a blend of coconut milk and sugar or use store-bought alternatives made from almond or soy milk.
