Go Back
–+ servings
Chocolate Caramel Slice pieces on a white plate
Print Recipe
5 from 2 votes

Chocolate Caramel Slice

Chocolate Caramel Slice is a dream come true! A quick and easy caramel slice using simple ingredients topped with chocolate.
Prep Time10 minutes
Cook Time20 minutes
Refridgerate1 hour
Total Time1 hour 30 minutes
Course: Dessert, Snack, Treat
Cuisine: Western
Keyword: chocolate caramel slice
Servings: 20
Calories: 358kcal
Author: Adrianne

Equipment

  • 1 Slice tin Tray dimensions: 24cm x 5cm, 9 inch x 2 inches
  • 1 Parchment paper to line the tin
  • 1 Food processor to blitz the biscuits
  • 1 Spatula
  • 1 Large mixing bowl
  • 1 Small glass with flat base to melt the chocolate
  • 1 Chopsticks to stir the chocolate as it melts

Ingredients

Base

  • 400 grams/14 oz shortbread biscuits
  • 150 grams/2 sticks of butter butter

Caramel Filling

  • 397 grams/14 oz  sweetened condensed milk
  • 1 cup brown sugar
  • 80 grams/3 oz butter

Chocolate Topping

  • 220 grams/8 oz milk chocolate melts
  • 1 tbs olive oil
Metric - US Customary

Instructions

  • Preheat oven: to 180 degrees F 82.2 degrees C and line a square slice or cake tin with greaseproof paper (Tray dimensions 24cm x 5cm, 9 inch x 2 inches).
  • Biscuit base: add shortbread biscuits to the bowl of the food processor and blitz for 15-20 seconds till they are a fine crumb. Transfer to mixing bowl.
  • Combine: add butter to heatproof glass jug. Microwave butter for 1 min till melted. Pour melted butter over biscuit crumb and stir to combine. Transfer to lined slice tray and push to flatten using a glass.
  • Oven bake: place slice tray into the middle shelf of the oven and bake for 15 mins, till light golden brown. Use oven mits to remove from oven when done and set on cooling rack.
  • Caramel layer: add sweetened condensed milk, brown sugar and butter to large microwave safe jug. Microwave for 3 mins, then stir to combine. Microwave for a further 3 mins. Then remove jug from microwave, place on heatproof surface and whisk consistently for 2 mins. Pour caramel over cooked biscuit base. Place in the oven and cook for 10 mins.
  • Remove from oven: use an oven mit to remove from the oven and allow to cool on wire rack.
  • Chocolate layer: add chocolate melts and olive oil to heatproof jug, microwave in 30 seconds lots x 4, stir till all of the chocolate is melted. Pour melted chocolate over caramel base and then transfer to the fridge to set.
  • Serve and enjoy: allow slice to set for an least 2 hours (or overnight), then remove from the fridge and use a sharp knife to cut into pieces. Store in the fridge for up to 1 week.

Nutrition

Calories: 358kcal | Carbohydrates: 40g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 216mg | Potassium: 173mg | Fiber: 1g | Sugar: 29g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg