Gluten-Free Classic Caramel Slice
Indulge in the irresistible layers of this Gluten-Free Classic Caramel Slice, a delicious twist on a beloved dessert that’s perfect for those seeking gluten-free treats. Featuring a buttery coconut-infused shortbread base, topped with a luxuriously smooth caramel layer made from condensed milk and golden syrup, and finished with a rich dark chocolate coating, this dessert is a show-stopper from start to finish. Each component is crafted with simplicity and precision, ensuring perfect textures and flavors in every bite. Whether you’re serving it at a family gathering or enjoying a midday treat, this gluten-free caramel slice strikes the ideal balance of sweetness and decadence. Easy to prepare with everyday ingredients, it’s the ultimate dessert recipe for caramel and chocolate lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour
- 80 grams Brown sugar
- 100 grams Unsalted butter
- 50 grams Desiccated coconut
- 395 grams Condensed milk
- 60 grams Golden syrup
- 50 grams Unsalted butter (for caramel layer)
- 200 grams Dark cooking chocolate
- 2 tablespoons Coconut oil
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm x 20cm (8x8 inches) square baking tin with parchment paper.
In a mixing bowl, combine the gluten-free all-purpose flour, brown sugar, and desiccated coconut.
Melt 100 grams of unsalted butter over low heat and then add it to the flour mixture. Stir until well combined.
Press the mixture evenly into the prepared baking tin to form the base. Use a flat-bottomed glass or measuring cup to press it down firmly.
Bake the base in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool.
For the caramel layer, combine the condensed milk, golden syrup, and 50 grams of unsalted butter in a saucepan over medium heat.
Cook, stirring constantly, until the mixture becomes thick and starts to change to a shade of golden brown, around 10 minutes.
Pour the caramel over the cooled base and spread it evenly with a spatula.
Return the tin to the oven and bake for 15-18 minutes until the caramel is set and slightly darker in color. Remove from the oven and allow it to cool completely.
To prepare the chocolate topping, melt the dark cooking chocolate and coconut oil in a microwave-safe bowl or over a double boiler until smooth.
Pour the melted chocolate over the cooled caramel layer and spread it evenly.
Place the slice in the refrigerator for about 1-2 hours or until the chocolate is set.
Once set, remove the slice from the tin and cut it into 16 squares.
Serve and enjoy your gluten-free classic caramel slice!
Nutrition Facts
Calories |
5061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.7 g | 365% | |
| Saturated Fat | 187.4 g | 937% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 610.5 g | 222% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 443.7 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1360 mg | 105% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 3023 mg | 64% | |
*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.
