No-Bake Caramel Slice 🍫🍯
🛒 Ingredients:
For the base:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
- 1/2 cup sweetened condensed milk
- 1/2 cup unsalted butter, melted
- 1/4 cup shredded coconut (optional for texture)
For the caramel layer:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/2 cup sweetened condensed milk
- 2 tbsp golden syrup or light corn syrup
- Pinch of salt
For the chocolate topping:
- 1 1/4 cups semi-sweet or dark chocolate chips
- 1 tbsp vegetable oil or coconut oil (for glossy finish)
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👨🍳 Directions:
Step 1: Make the base
1. In a large bowl, mix graham cracker crumbs, melted butter, sweetened condensed milk, and optional coconut until well combined.
2. Press the mixture firmly into the base of a parchment-lined 8x8-inch pan.
3. Refrigerate for 30 minutes while you prepare the caramel.
Step 2: Make the no-bake caramel
1. In a saucepan over medium heat, melt butter and brown sugar until bubbling.
2. Stir in sweetened condensed milk, golden syrup, and salt.
3. Cook, stirring constantly, for 8–10 minutes until the caramel thickens and starts to pull away slightly from the sides.
4. Remove from heat and let cool for 2–3 minutes.
5. Pour the caramel over the chilled base and smooth out evenly. Refrigerate for 1 hour or until set.
Step 3: Prepare the chocolate topping
1. Melt chocolate chips with oil in the microwave in 30-second bursts, stirring in between, until smooth.
2. Pour over the caramel layer and spread evenly with a spatula.
3. Chill for another 1–2 hours until the chocolate is set.
Step 4: Slice and serve
1. Remove the slice from the pan using the parchment paper.
2. Let sit at room temperature for 10 minutes before cutting to avoid cracking the chocolate.
3. Use a sharp knife, dipped in hot water and wiped dry, for clean cuts.
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💡Tips:
- For a twist, sprinkle sea salt flakes over the chocolate layer before it sets for a salted caramel version.
- Add a few tablespoons of peanut butter to the caramel layer for a nutty touch.
- Store slices in the fridge in an airtight container for up to 1 week or freeze for up to 2 months.
- For cleaner slices, turn the pan upside down and slice from the bottom to avoid cracking the chocolate top.
- Line the pan with parchment that extends up the sides for easier removal.