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Gluten free salted caramel slice with buttery coconut base, thick caramel filling and smooth dark chocolate topping. The perfect sweet and salty treat for afternoon tea.

Gluten Free Salted Caramel Slice

Time: 10 min prep 15 min cooking Difficulty: easy
Servings 16
Prep Time 10 minutes
Cook Time 45 minutes
Refridgeration 4 hours

Ingredients

  • 2 Cans Sweetened Condensed Milk
  • 1/2 Block Dark Chocolate
  • 1 Tbsp Olive Oil
  • 1 Big Pinch Sea Salt
  • 25 gm Butter

Base

  • 1/2 Cup Caster Sugar
  • 1 Cup Desiccated Coconut
  • 2 1/4 Cups Gluten Free Flour
  • 175 gm Butter melted and slightly cooled

Instructions

Base

  • Line a 20x30cm (9’x11′) brownie pan with silicone paper and preheat oven to 180C (160C fan forced)
  • In a food processor combine caster sugar, coconut, Gluten Free Flour and pulse to combine
  • Add the melted butter and whiz until combined and resembles bread crumbs
  • Press the base mix into the lined tin until even and compacted
  • Place in the middle of the preheated oven and bake for 10-15mins or until slightly browned
  • Remove from oven and allow to cool slightly

Caramel

  • In a heat proof bowl add the cans of condensed milk, butter and salt and follow either the microwave or bain marie method of thickening the mix (to follow)
  • Once Caramel is thickened pour over the base and tap gently to smooth
  • Place into the oven for 10 mins or until the mix just starts to brown around the edges
  • Remove form the oven and allow to cool to room temperature then chill in the oven for at least 4 hours or over night
  • Melt the chocolate gently either in a bain marie or in the microwave set on 50% power, add the oil and stir to combine
  • Pour over the chilled caramel and working quickly smooth out evenly.
  • Allow to set and the cut up using a hot knife (run under hot water) cleaning after each cut.
  • Store in an air tight container up to 1 week.

Microwave Method

  • Place the heat proof bowl with the caramel mix in the microwave.
  • Microwave for 1 minute at 50% power. Remove and stir. Repeat until the caramel just starts to bubble and thickens around 5 mins.

Bain Marie Method

  • Place a sauce pan with 3 cm of water in it on the stove and bring to a slow simmer.
  • Place the heat proof bowl with caramel mix on top of the sauce pan making sure the water doesn’t touch the bottom of bowl.
  • Stir the caramel mix until it thickens and when stirred leaves a trail through the mix.

Notes

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Course: Dessert
Keyword: Bakery, gluten free, kid friendly