Gluten-Free Salted Caramel Slice is easy to prepare, creamy and so delicious. This is a recipe you’ll want to make regularly! A buttery shortbread base is topped with creamy caramel and sprinkled with sea salt flakes. A drizzle of chocolate completes this sweet treat perfectly!
Inspiration for this recipe:
I have always been a fan of Caramel Slice. Growing up in Australia, this was a sweet treat often found at birthday parties and coffee shops, and soon became a firm favourite. It was also a recipe my Mum frequently made – though it never lasted very long in our household!
I was keen to create a Gluten-Free Caramel Slice just as delicious as the recipe I had grown up loving. Through some simple adjustments of gluten-free flour and various quantities, I have a recipe I am now truly excited to share with you all.
Although entirely optional, the sprinkle of sea salt once the slice has been baked is truly delicious. I am tempted by everything that has the words “Salted Caramel” in the title (like my Bliss Balls) – and I hope you’ll love this as much as I do.
I use these ingredients:
Sweetened Condensed Milk – Full fat only! Do not use low fat or skim.
Sea Salt Flakes – I love the crunch from the flakes of sea salt, and highly recommend them for this recipe.
Unsalted Butter – I use unsalted butter in baking, so I can control the taste better.
Step by Step Instructions:
You’ll need to start by preheating your oven. Be sure to note the change in oven temperature between the biscuit base and caramel. (Details in the recipe card).
For the base:
- Line your tin and melt the butter for the base;
- Mix the ingredients for the base together in a bowl.
- Press into your pan.
- Bake the base and set aside to cool slightly.
For the caramel:
- Melt the butter in a saucepan on medium heat;
- Once melted, add in the sugar and whisk. Once combined, add the condensed milk.
- Whisk for 5 minutes until the caramel is slightly thicker and bubbling. (Stir constantly!)
- Pour the caramel onto your biscuit base. Gently tilt the tin to spread the caramel evenly. Bake.
For the topping:
- Once the Caramel Slice has baked, remove from the oven and immediately sprinkle with sea salt.
- Set the slice aside to cool for about 30 minutes, before placing in the fridge for a further 30 minutes.
- Melt the chocolate in a bowl over a saucepan of water (or in the microwave if you prefer).
- Drizzle the melted chocolate over the top of the slice and return the slice to the fridge to allow the chocolate to set. Remove the slice 10 minutes before eating.
Tips for Success and FAQs:
It is essential to use full fat condensed milk in this recipe – skim or low fat will not work, and your caramel may not set properly.
This recipe works well with both gluten-free and regular plain/all-purpose flour, so use whichever you prefer.
When melting your chocolate, be careful to not get water in the chocolate otherwise it will seize.
Store in an airtight container. The slice will last for 4-5 days. In cooler weather, I just keep in the pantry, however, if it is warm weather, keep in the fridge.
If storing in the fridge, remove at least 10 minutes prior to serving.
I love a generous amount of sea salt flakes, but adjust the amount you use according to taste. Or, leave them off altogether and add a little salt to your caramel mixture.
If you prefer, coat the entire slice in chocolate.
Be sure to give my Caramel Crumb Bars a try also – they’re delicious!
When it comes to serving:
Put the kettle on and make a cup of tea or coffee – our favourite way to enjoy the slice!
Make sure if you are storing it in the fridge, that it has been taken out about 10 minutes prior to consuming.
More delicious Gluten-Free Sweet Treats:
Enjoy the Gluten-Free Salted Caramel Slice on a dessert share-platter with some of these other sweet small bites:
- Almond Cookies
- Lemon Madeleines
- Caramel Cookies
- Chocolate Coated Strawberries
- Pecan Puffs
- Chocolate and Peanut Butter Banana Bites
- Mini Meringues with Berries and Cream
Or, try some of our delicious Gluten-Free Cakes:
- Pear and Raspberry Cake
- Blueberry Cake
- Belgian Lemon Tea Cake
- Chocolate and Sour Cream Cake
- Carrot Cake
- Four Ingredient Fruit Cake
- Easy Almond Cake
This Gluten-Free Salted Caramel Slice really is so simple to make, and truly one of the most delicious desserts I have ever eaten. I hope you’ll give it a try, and be sure to let me know in the comments below when you do!
Alex xx
Gluten-Free Salted Caramel Slice
Ingredients
For the Base:
- 1 1/4 cup (190 g) gluten-free plain/all purpose flour See Note 1
- 150 g unsalted butter, melted See Note 2
- 1 tsp ground cinnamon
- 1/2 cup (45 g) desiccated coconut
- 1/3 cup (60 g) brown sugar lightly packed
For the Caramel:
- 1/2 cup (125 g) unsalted butter See Note 2
- 1/2 cup (100 g) brown sugar lightly packed
- 395 g can of condensed milk See Note 3
For the Topping:
- 1 1/2 tsp sea salt flakes See Note 4
- 80 g dark chocolate, melted
Instructions
For the Base:
- Preheat your oven to 180 Degrees C (355 F).
- Grease and line a 27cm x 18cm (11″ x 7″) tin with baking paper.
- Melt the butter for the base.
- Mix the ingredients for the base together in a bowl.
- Press mixture firmly into your pan. Use the back of a cup measurement/or flat spatula to completely flatten.
- Bake the base for 15 minutes. Remove, set aside to cool slightly for 15 minutes.
For the Caramel:
- Lower the oven temperature to 160 Degrees C (320 F).
- Melt the butter in the saucepan. Once melted, add in the sugar and whisk.
- Once combined, add the condensed milk. Whisk for 5 minutes until the caramel is slightly thicker and bubbling. (Stir constantly!)
- Pour the caramel onto your biscuit base. Gently tilt the tin to spread the caramel evenly. Bake for 12 minutes.
- Remove your slice from the oven, and immediately sprinkle with sea salt flakes.
- Allow the slice to cool at room temperature for 30 minutes.
- Then, transfer the slice to the fridge and cool for a further 30 minutes. This will allow the slice to set completely.
For the Topping:
- Melt the chocolate in a bowl over a saucepan of barely simmering water (or in the microwave if you prefer).
- Drizzle the melted chocolate over the top of the slice and return the slice to the fridge to allow the chocolate to set. (I used a fork to drizzle the chocolate.)Remove the slice 10 minutes before eating.
Notes
- This recipe works fine with regular all-purpose/plain flour if you do not require the recipe to be gluten-free.
- Unsalted Butter – I use unsalted butter in baking, so I can control the taste better.
- Sweetened Condensed Milk – Full fat only! Do not use low fat or skim.
- Sea Salt Flakes – I love the crunch from the flakes of sea salt, and highly recommend them for this recipe.
- For the most accurate measurements when baking, we suggest you weigh your ingredients.
- When measuring flour, use the spoon and level method. Firmly compacting the flour by scooping the cup into it can cause your measurements to be inaccurate.
Nutrition
The best caramel slice recipe there is!!! My daughter and I LOVE it!
Aww, I am so happy to hear that! Thank you, Jeanie!
These gluten free caramel bars are so divine and a fabulous sweet after the meal. Love the salt on top.
So happy to hear you enjoyed them 🙂
Yummy! This is so delicious!
Thank you so much, Beth!
This is so good. I love it even more with some chopped nuts sprinkled on top, rather than just the chocolate. 🙂
I am so glad you enjoyed it, Anita! The chopped nuts sound like a great addition 🙂
This is an awesome recipe and I am literally drooling at the pictures. I am not GF and use the regular flour. Thanks for the step by step instructions.
Thank you for letting me know you tried it! I am so glad that you enjoyed it x
Alex you’ve done it again! Made this earlier in the week and the kids demolished it.
Hey Janelle! Thank you so much – I am so glad to hear it was a popular treat!
Third time making this and its amazing!
I top with slightly more chocolate and sprinkle with some flaked almonds for a bit of crunch. It’s easy, delicious and never lasts for long. My mum has requested it for her bday tomorrow!
Hi Susan!
Thank you so much – the almonds sound like a fantastic idea, and I am definitely going to try that next time!
I hope your Mum had a very happy birthday too! Kind regards, Alex
I followed the recipe exactly, measuring the ingredients with a digital kitchen scale. The caramel is delicious but needed closer to 20 minutes in the oven, but the base is far too buttery. I used the Edmonds gluten free flour blend so I’m not sure what went wrong.
Hi Lauren!
We are sorry to hear about your experience.
We’d love to help figure out why this may have happened.
All ovens do vary, but the caramel should never take 20 minutes in the oven – I am thinking that this extra time has maybe caused the caramel sauce to split slightly and the butter seep into the base. The caramel will firm after it has chilled, and should only take approximately 12 minutes in the oven.
We haven’t ever used Edmonds gluten free flour, but this recipe has been tested with 3 gluten free brands and 2 regular, but I wouldn’t have thought it would have made a huge difference in this recipe.
We hope this helps for next time!
Kind regards, Alex