Make the chocolate topping:
Melt the chocolate and coconut oil (if using) in a heatproof bowl over a pot of simmering water or in the microwave (in 30-second intervals, stirring each time).
Pour the caramel layer over the tin and tilt it to spread the mixture evenly. Tap gently to remove air bubbles.
6 Chill to set:
Refrigerate the slice for at least 2 hours or until the chocolate is firm.
7 Slice and serve:
Remove from the fridge about 10 minutes before cutting to avoid cracks in the chocolate. Use a sharp knife, dipped in hot water and wipe dry between slices for clean cuts.
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 18g90%
- Total Carbohydrate 52g18%
- Dietary Fiber 2g8%
- Sugars 35g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Gluten-Free Flour: Opt for a reputable gluten-free plain flour blend that contains xanthan gum or guar gum for improved structure.
Golden Syrup: Adds a rich depth to the caramel. Do not substitute with maple syrup.
Chocolate: Use high-quality chocolate for the best taste and texture. Dark chocolate balances the sweetness.
Serving Tip: Best enjoyed slightly chilled, but not straight from the fridge.
Craving more sweet, gluten-free goodness? Don’t miss our roundup of Delicious Gluten Free Biscuits Recipes: Bake with Confidence—perfect for every biscuit lover, minus the gluten!
Keywords:
Gluten-Free Caramel Slice, no gluten Caramel slice, Free gluten caramel slice