Gluten-Free Chocolate Caramel Slice
Indulge in the irresistible layers of this **Gluten-Free Chocolate Caramel Slice**, a decadent treat that combines a buttery oat-based crust, a luscious salted caramel center, and a silky smooth chocolate topping. Perfectly balanced between sweet and salty, this dessert is ideal for those with gluten sensitivities, using gluten-free flour and oats for a crumbly, golden base. Made with simple pantry staples like sweetened condensed milk and dark chocolate, this recipe is both easy to prepare and utterly satisfying. Each bite delivers a harmonious blend of textures and flavors, making it a perfect addition to your afternoon tea, dessert table, or special occasion. Plus, it can be stored in the refrigerator for up to a week, ensuring you have a luxurious treat on hand whenever the cravings strike!
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Recipe Information
Ingredients
- 120 grams Gluten-free all-purpose flour
- 75 grams Gluten-free rolled oats
- 50 grams Brown sugar
- 90 grams Unsalted butter
- 395 grams Sweetened condensed milk
- 2 tablespoons Golden syrup
- 60 grams Unsalted butter
- 1 teaspoon Sea salt
- 200 grams Dark chocolate (gluten-free)
- 1 tablespoon Coconut oil
Instructions
Preheat the oven to 180°C (350°F). Line an 8x8 inch square baking pan with parchment paper.
In a large bowl, combine gluten-free all-purpose flour, gluten-free rolled oats, and brown sugar.
Melt 90 grams of butter and add it to the flour mixture. Stir until the mixture forms a crumbly consistency.
Press the mixture firmly into the prepared baking pan to form an even base.
Bake the base for 10-12 minutes, or until lightly golden. Remove from oven and set aside to cool.
To make the caramel filling, combine sweetened condensed milk, golden syrup, and 60 grams of butter in a saucepan over low heat.
Stir constantly for about 10-12 minutes, or until the mixture thickens and turns a light caramel color. Stir in the sea salt.
Pour the caramel evenly over the cooled base. Use a spatula to spread it evenly. Return to the oven and bake for an additional 10 minutes.
Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 1 hour.
For the chocolate topping, melt the chopped dark chocolate and coconut oil together in a heatproof bowl over simmering water, stirring until smooth.
Pour the melted chocolate over the set caramel layer. Spread evenly using a spatula.
Refrigerate for another hour, or until the chocolate is firm.
Once set, use a sharp knife to cut into 16 slices.
Store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 21.7 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 207 mg | 4% | |
*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.
