This Double Chocolate Caramel Slice is a sweet treat that combines rich chocolate and gooey caramel in a deliciously layered dessert. It’s also no-bake, making it super easy to prepare!
You’ll love how each bite melts in your mouth! I often sneak a piece before dinner (shh, don’t tell!). Pair it with a cup of tea, and you’re set for a cozy evening! ☕️
Key Ingredients & Substitutions
Digestive Biscuits: These give a nice base flavor and texture. If you can’t find them, you could use graham crackers or any plain sweet biscuits. Some like to mix in oat biscuits for a chewier base.
Butter: I always use unsalted butter for baking, as it lets me control the salt level. For a dairy-free option, coconut oil works pretty well, just note it might add a slight coconut flavor.
Sweetened Condensed Milk: This is essential for that rich caramel. If you’re looking for a dairy-free version, there are coconut-based condensed milk options available at many stores.
Chocolate: Dark chocolate is my go-to for its intense flavor! If you prefer milk chocolate for the topping, go ahead! You can also use vegan chocolate chips for a dairy-free treat.
Flaky Sea Salt: Adding flaky salt on top elevates the dessert! If you don’t have it, coarse kosher salt can be a good alternative, but sprinkle lightly as it’s saltier.
How Do You Make Perfect Caramel Without Burning It?
Making caramel can be tricky, but with some patience, it’s totally doable! The key is low heat and constant stirring. Here’s the breakdown:
- Use a heavy-bottom saucepan to distribute heat evenly. This helps prevent hotspots where sugar may burn.
- Combine your ingredients in the saucepan and keep the heat on low. Don’t rush this! High heat will scorch the caramel.
- Stir continuously to dissolve the sugar completely. It should start to bubble slowly and thicken after about 10 to 15 minutes.
- When it turns a beautiful golden color and coats the back of a spoon, it’s ready. Remove it from heat immediately to stop cooking.
Don’t be shy to ask for help if you’re unsure; caramel can be finicky, but it’s oh-so-rewarding when done right!
Double Chocolate Caramel Slice
Ingredients You’ll Need:
For the Base:
- 200g (about 7 oz) digestive biscuits or plain sweet biscuits, crushed
- 2 tbsp cocoa powder
- 100g (about 3.5 oz) butter, melted
- 1/4 cup brown sugar
- 1 cup chopped nuts (optional, walnuts or pecans)
For the Caramel Layer:
- 1 can (395g) sweetened condensed milk
- 100g (3.5 oz) butter
- 1/2 cup brown sugar
- 2 tbsp golden syrup or corn syrup (optional, for extra chewiness)
For the Chocolate Topping:
- 200g (7 oz) dark or milk chocolate, chopped or chocolate chips
- 1 tbsp butter or cream (optional, for smoothness)
To Garnish:
- Flaky sea salt for sprinkling on top
How Much Time Will You Need?
This delectable Double Chocolate Caramel Slice requires about 30 minutes of active preparation time, plus 2 hours for chilling in the refrigerator to set properly. It’s an easy and rewarding treat that you’ll love!
Step-by-Step Instructions:
1. Prepare the Base:
Begin by lining a 20×20 cm (8×8 inch) square baking pan with parchment paper. Make sure to leave some overhanging edges; this will make it easier to remove the slice once it’s set. In a mixing bowl, combine the crushed biscuits, cocoa powder, brown sugar, and chopped nuts if you’re using them. Pour the melted butter over the dry ingredients and mix well until crumbly. It should hold together when pressed.
2. Press the Base Mixture:
Take the biscuit mixture and firmly press it into the bottom of the prepared baking pan, creating an even layer. Place the pan into the refrigerator while you prepare the caramel layer, allowing it to chill and set slightly.
3. Make the Caramel Layer:
In a medium saucepan, combine the sweetened condensed milk, butter, brown sugar, and golden syrup (if using) over low heat. Stir continuously for about 10-15 minutes. Keep an eye on it to avoid burning. The mixture will thicken into a smooth, creamy caramel.
4. Assemble the Layers:
Once the caramel has thickened, remove it from the heat and pour it evenly over the chilled biscuit base. Use a spatula to smooth the top. Return the pan to the refrigerator to let the caramel set for about 30 minutes.
5. Prepare the Chocolate Topping:
While the caramel is setting, melt the chocolate with the butter or cream (if using) in a heatproof bowl set over simmering water, or in the microwave in short bursts, stirring until smooth.
6. Top with Chocolate:
Once the caramel is set, pour the melted chocolate over it, spreading it out evenly. Add a sprinkle of flaky sea salt on top while the chocolate is still soft for extra flavor.
7. Chill and Cut:
Refrigerate the slice for at least 2 hours, or until the chocolate has completely set. When you’re ready to serve, lift the slice out of the pan using the parchment edges and cut into squares. Warming the knife slightly can help you make cleaner cuts.
8. Serve and Enjoy!
These squares are delightful chilled or at room temperature. Any leftovers can be stored in an airtight container in the fridge. Enjoy your tasty Double Chocolate Caramel Slice!
Can I Use Different Types of Biscuits for the Base?
Absolutely! While digestive biscuits are traditional, you can substitute with graham crackers, oat cookies, or any plain sweet biscuits. Just ensure they’re crushed well for a sturdy base.
What Can I Use Instead of Golden Syrup?
If you don’t have golden syrup, corn syrup works great as a substitute. You can also use honey or maple syrup, but keep in mind that it may slightly change the flavor and consistency.
How Long Can I Store the Double Chocolate Caramel Slice?
This dessert can be stored in an airtight container in the fridge for up to a week. For longer storage, you can freeze it. Just make sure to cut it into squares and wrap them individually before freezing for better texture.
Can I Make This Recipe Vegan?
Definitely! Substitute the butter with a plant-based margarine and use vegan chocolate. Check that your biscuits are also vegan-friendly, and opt for coconut cream in place of the condensed milk if available.
