Super Easy Caramel Slice (No Bake)
User Reviews
4.8
12 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Time to set
1 hr
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Total Time
1 hr 20 mins
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Servings
16 small squares (or 9 larger)
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Calories
277 kcal
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Cuisine
Australian
Super Easy Caramel Slice (No Bake)
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This is a super easy no-bake recipe for the caramel slice everyone knows and loves. All you need is biscuits, butter, a can of sweetened condensed milk, chocolate, and golden syrup if you have it (yep, just 5 ingredients!). This is a foolproof recipe (with no sticking, burning or chocolate cracking) that you can throw together in around 20 minutes, and you don't need to turn on your oven. It's a perfect crowd pleasing chocolate treat for parties, picnics, BBQs or any other occasion.
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Ingredients
For the biscuit base layer
- 150 grams Biscuits Any plain sweet biscuits work (Ideas in Australia: Arrowroot, Marie, Scotch Fingers, Digestives; ideas in UK: Nice, Malted Milk, Rich Tea, Digestives; ideas in USA: Graham Crackers)
- 80 grams unsalted butter
For the caramel layer
- 395 grams sweetened condensed milk A whole tin of full fat, NOT light or reduced fat
- 50 grams unsalted butter
- 2 tablespoons golden syrup Substitute with corn syrup, maple syrup, honey, date syrup, rice bran syrup, or just skip this altogether.
- ½ teaspoon salt
For the chocolate layer
- 200 grams dark chocolate good quality (you can substitute with milk chocolate, caramel chocolate, white chocolate or a mixture if you like)
- 1 tablespoon oil (vegetable, light olive or melted coconut oil) This is optional. It just stops the chocolate from cracking when you cut the slice into squares.
Instructions
- Line an 8x8 inch square baking tin with baking paper and set aside.
- Crush the biscuits until they look like fine breadcrumbs. You can do this in a food processor (it will take 10 to 20 seconds) or put the biscuits in a Ziploc style bag, seal it and hit it with a rolling pin on a hard surface.
- Melt the butter in the microwave in a medium-sized microwave-safe bowl (try 30 seconds to start with, then another 30 seconds if not fully melted).
- Add the biscuit crumbs to the melted butter and mix well with a spatula.
- Empty the biscuits and butter mixture into the baking tin and smooth down and right into the corners with the back of a metal spoon. Put the pan in the freezer or fridge while you make the caramel.
- To make the caramel layer, pour the whole tin of sweetened condensed milk into a medium saucepan (non-stick is best). Add the butter, golden syrup (if using) and salt.
- Heat on a medium heat, stirring until all the ingredients have melted together. Then continue heating and stirring continuously for 10 minutes until the caramel has darkened and thickened slightly (set a timer).
- Take the caramel off the heat. Then pour it over the biscuit base. Smooth it out into an even layer. Pop it back into the freezer/fridge while you prepare the chocolate layer.
- Break the chocolate up into a medium-sized microwave-safe bowl. Microwave for 1.5 to 2 minutes in 30-second bursts or until almost completely melted. Stir well until fully melted. Then add the tablespoon of oil and stir well again.
- Pour the melted chocolate and oil mixture over the caramel layer. Smooth out, then cover and let set in the fridge for at least an hour (longer is better).
- To serve, let your caramel slice warm up slightly for 5 to 10 minutes at room temperature. Then run a sharp knife under the hot water tap. Cut it into 16 small squares, or 9 larger squares if you prefer. Store in an airtight container in the fridge for up to a week.
Equipments used:
Notes
- What biscuits to use: Use any plain sweet biscuits such as Arrowroot or Rich tea for the base. You can even use Anzac biscuits or any kind of oat biscuits, ginger biscuits, Oreos, or even Biscoff Lotus biscuits for something a little different. Digestives/Graham crackers work well, too.
- What chocolate to use: I like good quality dark chocolate to balance out the sweetness a little. But of course you can use any favourite chocolate including milk, caramel, white, milk with a little white swirled through it, mint, or anything else you can think of. Yum!
- How to stop the chocolate cracking when you cut the slice into squares: Let it sit out of the fridge for 5 to 10 minutes. Then run a sharp knife under hot water before slicing. Also the little bit of oil you added to the chocolate will make the chocolate softer so that it's easier to slice without it cracking.
- How to store: Store in the fridge for up to a week. You can keep it in an airtight container at room temperature in cooler temperatures, but the consistency of the caramel might be a bit softer.
- Freezing instructions: Yes you CAN freeze caramel slice! Just wrap well in several layers or seal in an airtight container and freeze for up to 3 months. You might find that the caramel becomes a little softer after defrosting but it will still taste really good.
Nutrition Information
Show Details
Calories
277kcal
(14%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
26mg
(9%)
Sodium
141mg
(6%)
Potassium
191mg
(5%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
282IU
(6%)
Vitamin C
1mg
(1%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16small squares (or 9 larger)
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 141mg | 6% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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