Nut-Free Chocolate Caramel Slice
Indulge in the decadence of this Nut-Free Chocolate Caramel Slice, a perfect treat for those who love rich flavors without the inclusion of nuts. Featuring a buttery, golden shortbread base, a luscious layer of homemade caramel made with sweetened condensed milk and golden syrup, and a glossy dark chocolate topping, this recipe is a surefire crowd-pleaser. The nut-free formulation makes it an ideal dessert for allergy-friendly gatherings or school events, while the simple preparation and satisfying results make it a go-to recipe for any occasion. With a prep time of just 20 minutes and yielding 24 irresistible pieces, these slices offer the ultimate balance of sweetness, texture, and indulgence. Whether you're entertaining guests or satisfying an afternoon craving, this nut-free twist on the classic chocolate caramel slice is guaranteed to delight.
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 100 grams caster sugar
- 1 teaspoon vanilla extract
- 300 grams plain flour
- 150 grams soft brown sugar
- 3 tablespoons golden syrup
- 400 grams sweetened condensed milk
- 200 grams dark chocolate
- 1 tablespoon sunflower oil
Instructions
Preheat the oven to 180°C (350°F). Grease and line a 20cm x 30cm (8 x 12 inch) baking tin with baking paper, extending the paper over the edges for easy removal.
In a medium saucepan, melt 125g of the butter over low heat. Remove from heat and stir in caster sugar and vanilla extract. Add the plain flour and mix until a dough forms.
Press the dough evenly into the prepared tin and bake in the preheated oven for 15 minutes or until lightly golden. Remove from oven and set aside to cool.
In a clean saucepan, combine the remaining 125g butter, soft brown sugar, golden syrup, and sweetened condensed milk over low heat. Stir continuously until the butter has melted, and the mixture is smooth.
Increase the heat to medium and continue to stir for about 10 minutes until the mixture thickens and turns a golden caramel color.
Pour the caramel evenly over the shortbread base, spreading with a spatula. Return the tin to the oven and bake for another 10 minutes.
Remove the slice from the oven and let it cool completely.
For the chocolate topping, melt the dark chocolate and sunflower oil together in a heatproof bowl over a pan of simmering water, stirring until smooth.
Remove from heat and pour the chocolate over the set caramel layer, spreading evenly.
Allow the slice to cool at room temperature, then refrigerate for at least 1 hour or until the chocolate is set.
Once set, use the overhanging baking paper to lift the slice from the tin and cut into squares to serve.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 23.4 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 129 mg | 3% | |
*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.
