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!
Gluten-Free Salted Caramel Slice
For the Base:
- 1 ¼ cup (190 g) gluten-free plain/all purpose flour See Note 1
- 150 g unsalted butter, melted See Note 2
- 1 teaspoon ground cinnamon
- ½ cup (45 g) desiccated coconut
- ⅓ cup (65 g) light brown sugar
For the Caramel:
- ½ cup (125 g) unsalted butter See Note 2
- ½ cup (100 g) light brown sugar lightly packed
- 395 g can of condensed milk See Note 3
- ½ teaspoon sea salt
For the Topping:
- 1 teaspoon sea salt flakes See Note 4
- 180 g dark chocolate, melted
- 1 teaspoon coconut oil
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
For the Base:
- Preheat your oven to 180 Degrees C (355 F).
- Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper.(Allow an overhang with the baking paper – it makes it easier when removing the slice!)
- Melt the butter for the base. Add the melted butter to a medium-sized bowl, along with the flour, light brown sugar, cinnamon and desiccated coconut. Mix until combined.
- Press mixture firmly into your pan. Use the back of a cup measurement/or flat spatula to completely flatten.
- Bake the base for 14-16 minutes, until a light golden brown. Remove from the oven and set aside to cool slightly for 20 minutes.
For the Caramel:
- In a medium-sized saucepan over medium-low heat, melt the butter. Once melted, add in the sugar and stir until it has dissolved.
- Add the condensed milk, and stir constantly for 6-8 minutes, or until the caramel has thickened slightly and is a light golden brown. Turn off the heat and stir through the salt.
- Pour the caramel onto your biscuit base. Gently tilt the tin to spread the caramel evenly. Return to the oven, and bake for 10-12 minutes.
- Remove from the oven, and allow to cool in the tin on your benchtop for 30 minutes before placing the tin in the fridge for a further 30 minutes.
For the Topping:
- Melt the chocolate and coconut oil in a bowl over a saucepan of barely simmering water (or in the microwave if you prefer).
- Top the slice with the melted chocolate, tilting the tin slightly to ensure it covers evenly.Sprinkle with sea salt flakes.Return to the fridge for 2 hours or until set. Once set, remove from the fridge 10 minutes before slicing into 12 pieces.
- 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.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.