Chocolate Caramel Slice is three layers of Australian deliciousness. The bottom layer is a tender coconut shortbread cookie crust. It’s topped by a chewy caramel layer then crowned with luscious chocolate.
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Key to Success #1 – Bake the Shortbread Crust Until It’s Golden
The crust for this delicious Caramel Slice is made with sweetened coconut flakes, melted butter, brown sugar, and flour.
In a small bowl, mix together the shortbread crust ingredients until a thick dough forms.
Press the dough into the bottom of a 9X13-inch baking dish.
I like to use a USA Pan 9X13-inch baking pan.
The USA Pans have great straight sides and sharp corners that are perfect for any type of bars that you’ll make.
I line my pans with parchment paper then grease the paper well.
This allows me to pull the entire block of Chocolate Caramel Slice out onto a cutting board so that I can make super straight and square bars with a large sharp knife.
Press your shortbread dough into the bottom of the parchment-lined baking pan then bake in a 350 degree F oven for 15 minutes until the crust is golden brown.
After it comes out of the oven, let it cool completely.
You can speed up this process by putting the pan into the refrigerator for a few minutes.
Key to Success #2 – Let Each Layer Cool Completely
After your shortbread crust has been baked, be sure to let it cool completely before you add the caramel layer.
You can stick your pan into the refrigerator to speed up the process if you’d like.
Allowing the crust to cool before you add the caramel on top will make sure your layers are distinct.
If you add the caramel to a warm crust, some of the caramel will seep into the crust and you will not have a clear line between the shortbread and the crust.
After you bake the caramel layer, let it cool.
Again, you can put it in the refrigerator to speed the cooling.
Once the caramel is cool, spread the warm chocolate on top of the caramel layer.
Key to Success #3 – Use Dark Chocolate
This thick and glorious Caramel Slice recipe is just begging for a good quality dark chocolate on top.
I like using the Lindt 70% Dark Chocolate bars but you can use your favorite variety.
I should mention that you should use the chocolate bars that are in the baking section of your local supermarket and not the ones in the candy aisle.
I use the same Lindt chocolate bars my Air Fryer Chocolate Lava Cakes as well.
Finely chop the chocolate then put it into a small microwave-safe bowl and microwave it for 30 seconds at a time until the chocolate is smooth.
Then add the oil and stir until completely combined.
The oil is to make the chocolate softer and easier to cut.
If you add the oil, you can cut the Caramel Slice bars without the chocolate cracking.
You can serve this Caramel Slice dessert cold or at room temperature.
I prefer to serve Caramel Slice at room temperature because the caramel is a little softer when you bite into it. Some other people prefer to serve it cold.
Either way, it’ll be delicious!
Save this Caramel Slice recipe to your favorite Australian recipe board or your Caramel board!
Caramel Slice
Chocolate Caramel Slice is three layers of Australian deliciousness. The bottom layer is a tender coconut shortbread cookie crust. It's topped by a chewy caramel layer then crowned with luscious chocolate.
Ingredients
For the Base
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup sweetened coconut flakes
- 1/2 cup butter, melted
For the Caramel Filling
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 can (14 oz) sweetened condensed milk
For the Chocolate Topping
- 2 pkgs (3.5 oz each) dark chocolate baking bars
- 1 Tbsp vegetable oil
Instructions
- Preheat oven to 350 degrees F. Like a 13X9-inch baking pan with parchment paper then grease well.
- Mix together the base ingredients and press firmly into pan.
- Bake for 15 minutes until golden brown. Cool completely.
For Caramel Filling
- In medium saucepan over medium-low heat, combine butter and brown sugar. When mixture starts bubbling, pour in sweetened condensed milk. Stir constantly for 5 minutes. It will start to bubble after 3-4 minutes and will be thick and golden brown by the end of 5 minutes.
- Pour over base, using a spoon to spread to the edges. Bake for 12 minutes at 350 degrees F. Caramel will jiggle when shaken. Refrigerate until caramel is set.
For the Chocolate Topping
- In small microwave-safe bowl, melt chocolate on high power for 30 seconds at a time until melted and smooth. Stir in oil.
- Pour melted chocolate over caramel, using the back of a spoon to smooth the top. Refrigerate until set.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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Natalie Bell
Friday 24th of December 2021
If you use a bigger pan I assumed you double the ingredients? Is this correct?
Jennifer
Friday 24th of December 2021
How much bigger is the pan? It’s only a little bigger, I would go with the same amount of ingredients as listed. Most larger pans would not be deep enough.