You will love this simple to prepare homemade Gluten-Free Salted Caramel Slice. The classic buttery biscuit base is topped with luscious, creamy salted caramel followed by a layer of rich dark chocolate. As a final flourish, we add a sprinkle of sea salt flakes to complement the caramel and dark chocolate. The sweet and salty combination is totally irresistible.
190g(1 ¼ cups) gluten-free plain/all-purpose flourSee Note 1 and 2
150g(½ cup + 5 tsp) unsalted butter - melted
1teaspoonground cinnamon
45g(½ cup) desiccated coconutSee Note 3
65g(⅓ cup) light brown sugar
For the Salted Caramel
125g(½ cup) unsalted butter
100g(½ cup) light brown sugar
395g(14 oz) can of condensed milkSee Note 4
½teaspoonsea salt
For the Topping:
1teaspoonsea salt flakesSee Note 5
180g(6.5 oz) dark chocolate - melted
1teaspooncoconut oil
Instructions
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 Salted 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.
Video
Notes
Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
Flour: this recipe works fine with regular all-purpose/plain flour if you do not require the recipe to be gluten-free.
Coconut: if you are not a fan of desiccated coconut, omit and add an extra ¼ cup of flour instead, so 225 g (1 ½ cups) in total.
Sweetened condensed milk - full fat only, not low fat or skim.
Sea salt flakes – add a lovely crunch for the top of the slice.
Storage: keep in an airtight container in the fridge for up to a week. Remove from the fridge at least 10 minutes before serving.
Freezing: wrap the Salted Caramel Slice in cling wrap and store in an airtight container to prevent freezer burn. It is best if eaten within 1 month. Defrost in the fridge before serving.