Chocolate Caramel Tray Bake Slice
Indulge in the decadent layers of this irresistible Chocolate Caramel Tray Bake Slice—a crowd-pleasing treat that combines buttery shortbread, luscious caramel, and silky dark chocolate. Perfectly balanced in sweetness and texture, this easy-to-make dessert is ideal for sharing at parties, bake sales, or as an afternoon pick-me-up. A hint of golden syrup adds a unique richness to the caramel, while the smooth chocolate topping, enhanced with a touch of vegetable oil for a glossy finish, makes each bite unforgettable. With just 30 minutes of prep time, this no-fuss recipe yields 12 satisfying slices, making it a must-try for bakers of all levels. Treat your taste buds to this classic favorite today!
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Recipe Information
Ingredients
- 150 g Unsalted butter (softened)
- 75 g Caster sugar
- 225 g All-purpose flour
- 400 g Sweetened condensed milk
- 100 g Golden syrup
- 150 g Unsalted butter (for caramel)
- 200 g Dark chocolate (chopped)
- 1 tbsp Vegetable oil
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F and line a 9x13-inch rectangular baking tin with parchment paper.
In a mixing bowl, combine the softened unsalted butter and caster sugar. Cream together until light and fluffy.
Gradually add the all-purpose flour to the butter-sugar mixture, mixing until a soft dough forms.
Press the dough evenly into the prepared baking tin to create the shortbread base. Prick it lightly with a fork.
Bake the shortbread base in the preheated oven for 20 minutes or until lightly golden. Remove and let it cool in the tin.
To make the caramel layer, combine the sweetened condensed milk, golden syrup, and unsalted butter in a medium saucepan over medium heat.
Stir the mixture continuously until the butter melts and the caramel turns golden and thickens slightly. This may take 8–10 minutes.
Pour the caramel mixture over the cooled shortbread base, spreading it evenly. Let it sit at room temperature for 20 minutes, then refrigerate for 1 hour to set.
To prepare the chocolate topping, melt the dark chocolate and vegetable oil together in a heatproof bowl set over a pot of simmering water (double boiler method). Stir until smooth.
Pour the melted chocolate evenly over the set caramel layer, tilting the tin gently to ensure even coverage.
Refrigerate the tray bake for another 1–2 hours, or until the chocolate layer is firm.
Remove the tray bake from the tin by lifting the parchment paper. Use a sharp knife to slice it into 12 pieces or as desired. For cleaner cuts, warm the knife with hot water and dry it before slicing.
Serve and enjoy your Chocolate Caramel Tray Bake Slice!
Nutrition Facts
Calories |
6052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.4 g | 456% | |
| Saturated Fat | 216.2 g | 1081% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 671.5 g | 244% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 426.3 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1343 mg | 103% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 2958 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
