Gluten Free Recipe - The Best Choc Caramel Slice

by Corey
(Auckland, NZ)

Base:

80g butter ¡V melted
2/3 cup brown sugar
2/3 cup coconut
2/3 cup gluten free flour
1 teaspoon baking powder
Here I also add 1/3 cup cocoa to make a nice chocolatey base

Preheat oven to 170„aC. Grease a 20cm square baking tin. Combine all ingredients in a bowl. Press into tin and bake for 10 - 12 minutes. Set base aside while making caramel.

Caramel Filling:

395g (1 tin) sweetened condensed milk
30g butter
2 tablespoons golden syrup

Stir all ingredients over a medium heat until thickened. Pour over base and spread evenly. Return to oven for a further 10 ¡V 12 minutes (caramel should be lightly browned around the edges). Allow slice to cool.

Topping:

200g milk chocolate ¡V melted

(To melt the chocolate without burning, break up the chocolate into a bowl which just sits over the saucepan ¡V put about 10cm of water in the bottom of the saucepan first). Spread melted chocolate over caramel filling. Store slice in an airtight container in the fridge. Cut into squares before serving.

• Support the skin, hair and nails.
• May assist in inflammation and joints
• High quality fish oil
• Supports a heart health
• Gluten Free