by Corey (Auckland, NZ)
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.
395g (1 tin) sweetened condensed milk
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.
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.
Jul 14, 2012 Thank-you for yummy goodness!
Super yum choc caramel slice, thank-you for sharing the recipe.
So simple and easy and delicious.
My friends couldn’t believe it was gluten free and they wanted the recipe also!
Jul 18, 2011 How long do you keep it in the fridge for?
How long do you keep it in the fridge for? ……… So yummy by the way!! =) May 20, 2011
verry good! im not sure what the person did that said it tastes horrible bcos its delicious!
May 01, 2011 Reply to flour comment
Apologies, the flour is just plain flour
Feb 14, 2010 Caramel Slice
That is by far the worst caramel slice I have ever eaten – why is it that when you are restricted to a gluten free diet you have to settle for something that tastes like that???
Oct 30, 2009 flour?
is that plain flour, or self raising?