This Double Chocolate Caramel Slice is a chocolate lover’s dream! With layers of rich chocolate and gooey caramel, it’s like a sweet hug in dessert form.
Just a heads up, you’ll want to keep some for later, but let’s be real: I often end up devouring the whole thing in one go! Who can resist such deliciousness?
Making this treat is super simple too. Just layer the chocolate and caramel, chill it, and slice it up. Perfect for sharing or for chocolatey moments all by yourself!
Key Ingredients & Substitutions
Digestive Biscuits or Graham Crackers: These form the base of the slice. If you can’t find them, try using crushed Oreos for a chocolate twist or vanilla wafers for a different flavor.
Desiccated Coconut: This ingredient adds texture and flavor. You can skip it altogether if you’re not a fan, or use ground almonds or nuts for crunch.
Cocoa Powder: Unsweetened cocoa powder gives the base its chocolate flavor. If you want something sweeter, you can use Dutch-processed cocoa for a smoother taste.
Sweetened Condensed Milk: This is key for that luscious caramel layer. If you have dietary restrictions, you can try coconut cream with a sweetener as a non-dairy alternative.
Dark Chocolate: A must for the topping! If you prefer milk chocolate, it works too, but the slice will be sweeter. For a dairy-free option, use vegan chocolate.
How Do You Make the Perfect Caramel Layer?
Getting that golden caramel just right is crucial for this slice’s success. A good caramel should be creamy and sweet, but not burnt. Here’s how to master it:
- Use low heat to gently melt the condensed milk, sugar, butter, and golden syrup together. Stir continuously to prevent sticking.
- Look for a thickening of the mixture; it should take about 10-15 minutes. If it starts to smell burnt, remove it from heat immediately.
- Be sure to pour the caramel over the biscuit base while it’s still warm. This helps the two layers bond together.
These tips can help you achieve a smooth, delicious caramel that complements the chocolate beautifully. Remember, patience is key!
Double Chocolate Caramel Slice
Ingredients You’ll Need:
For the Base:
- 1 cup digestive biscuits or graham crackers, finely crushed
- 1/2 cup desiccated coconut (optional)
- 1/2 cup cocoa powder
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
For the Caramel Layer:
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 2 tbsp golden syrup or light corn syrup (optional for stretchiness)
- 1 tsp vanilla extract
- Pinch of salt
For the Chocolate Topping:
- 200 g dark or semi-sweet chocolate, chopped
- 2 tbsp unsalted butter or cream
To Garnish:
- Flaky sea salt (optional)
How Much Time Will You Need?
This delightful Double Chocolate Caramel Slice will take about 30 minutes to prepare. You’ll need to allow time for chilling as well—approximately 3 hours total for everything to set in the fridge. Perfect for making ahead of time!
Step-by-Step Instructions:
1. Prepare the Base:
Start by lining a 20 cm (8-inch) square baking pan with parchment paper, leaving some overhanging on the sides to make it easier to lift the slice out later. In a mixing bowl, combine the crushed biscuits, desiccated coconut (if using), cocoa powder, and brown sugar. Pour in the melted butter and mix until everything is well combined and looks like wet sand. Firmly press this mixture into the base of the prepared pan and pop it in the fridge to chill while we move on to the caramel layer.
2. Make the Caramel Layer:
In a medium saucepan over low heat, add the sweetened condensed milk, brown sugar, butter, and golden syrup. Stir this mixture continuously until it thickens and turns a lovely golden caramel color—this should take about 10 to 15 minutes. Keep an eye on it so it doesn’t burn! Once done, remove it from the heat and stir in the vanilla extract and a pinch of salt. Pour this caramel evenly over the chilled biscuit base and smooth it out. Return it to the fridge to set for at least 1 hour.
3. Prepare the Chocolate Topping:
For the chocolate topping, place the chopped chocolate and butter (or cream) in a heatproof bowl. Melt gently over a double boiler or in the microwave in short bursts, stirring frequently until completely smooth. Pour this luscious chocolate over the set caramel layer and spread it evenly. If you’d like, sprinkle some flaky sea salt on top while the chocolate is still soft for that extra touch. Refrigerate for at least 2 hours, or until fully set.
4. Serve:
When you’re ready to serve, carefully lift the slice out of the pan using the parchment paper overhang. Cut it into squares with a sharp knife—tip: warm the knife in hot water and wipe it dry to get clean, even slices! Serve chilled and enjoy the beautiful layers of chocolatey, caramelly goodness!
This dessert features a crunchy chocolate biscuit base, a luscious caramel middle, and a smooth chocolate topping—perfect for chocolate and caramel lovers alike!
Can I Use Different Types of Biscuits for the Base?
Absolutely! While digestive biscuits or graham crackers are traditional, you can use any type of cookie you like. Oreos or shortbread also work well for a different flavor, just keep in mind that the taste and sweetness may vary.
How Do I Store Leftovers?
Store any leftover slices in an airtight container in the fridge for up to 5 days. If you won’t eat them within that time, you can also freeze them. Just wrap individual slices in plastic wrap, then place them in a freezer bag. Thaw in the fridge before serving.
Can I Skip the Coconut in the Base?
Yes, you can definitely skip the desiccated coconut if you prefer! It adds a bit of texture but isn’t essential. You could replace it with finely ground nuts for an extra crunch or simply omit it entirely.
What Can I Use Instead of Sweetened Condensed Milk?
If you need a dairy-free or lower-sugar option, you can use coconut cream mixed with a little sweetener, or try making a homemade version using milk and sugar (cooking it down until it thickens). Keep in mind that this might change the flavor and texture slightly.
