White Chocolate Caramel Slice
Indulge in the decadence of this White Chocolate Caramel Slice, a perfectly layered treat combining a buttery shortbread base, rich golden caramel, and a glossy white chocolate topping. This recipe is a showstopper for any occasion, with a luscious homemade caramel center made from sweetened condensed milk and golden syrup, baked to perfection for a melt-in-your-mouth experience. The creamy white chocolate layer, enhanced with a touch of vegetable oil for a smooth finish, adds an irresistible contrast to the chewy caramel and crisp biscuit base. Ready in under an hour and yielding 16 delectable slices, this dessert is perfect for sharing—or savoring solo. Serve chilled or at room temperature for an indulgent bite that's sweet, satisfying, and utterly unforgettable. Keywords: white chocolate caramel slice recipe, layered dessert, caramel slice with white chocolate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams plain flour
- 50 grams brown sugar
- 125 grams unsalted butter (melted)
- 400 grams sweetened condensed milk
- 2 tablespoons golden syrup
- 75 grams unsalted butter (extra for caramel layer)
- 250 grams white chocolate (chopped or chips)
- 1 teaspoon vegetable oil
Instructions
Preheat the oven to 180°C (350°F) and line a 20cm x 20cm (8-inch x 8-inch) square baking tin with baking paper.
In a mixing bowl, combine the plain flour and brown sugar. Pour in the melted butter and mix until it forms a crumbly dough.
Press the mixture firmly into the prepared tin to form an even base. Use the back of a spoon to smooth it out. Bake in the preheated oven for 15 minutes or until lightly golden. Set aside to cool.
To prepare the caramel layer, combine the sweetened condensed milk, golden syrup, and extra butter in a saucepan over medium heat. Stir continuously for 8-10 minutes, or until the mixture thickens and turns a light caramel color.
Pour the caramel evenly over the cooled biscuit base. Return the tin to the oven and bake for an additional 10 minutes. Remove and let cool completely.
Melt the white chocolate gently in a heatproof bowl over a pot of simmering water (double-boiler method) or in the microwave in short 20-second bursts, stirring after each burst to prevent overheating.
Stir the teaspoon of vegetable oil into the melted white chocolate for a smoother, shinier finish.
Pour the melted white chocolate over the cooled caramel layer, spreading it out evenly with a spatula or the back of a spoon.
Refrigerate the slice for at least 2 hours or until the chocolate topping is set. Once set, use a sharp knife to cut into 16 squares or bars.
Store in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.
Nutrition Facts
Calories |
4962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.9 g | 364% | |
| Saturated Fat | 174.0 g | 870% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 563.2 g | 205% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 448.6 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1742 mg | 134% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2489 mg | 53% | |
*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.
