Photo by form PxHere
Caramel slice is a beloved classic in Australian and New Zealand baking. With its buttery biscuit base, smooth caramel centre, and rich chocolate topping, it's hard not to fall in love with every layer. This version is specially made gluten-free so that everyone can indulge—whether you have coeliac disease, gluten intolerance, or prefer a wheat-free diet. It's perfect for afternoon tea, dessert tables, or as a gift during the festive season.
Start by heating your oven to 180°C or 160°C if you've got a fan-forced one. Grab a 20cm square baking tin and line it with baking paper—make sure the paper extends up the sides as well. It'll save you hassle later when it's time to lift the slice out.
In a medium bowl, toss together gluten-free plain flour, desiccated coconut, and brown sugar. Please give it a quick mix with a spoon, then pour in the melted butter. Stir until everything's well coated and crumbly—it should come together easily when pressed.
Tip the mixture into your prepared tin and press it down firmly with the back of a spoon or clean hands to get a nice, even base. Bake for about 12 to 15 minutes or until it's just starting to turn golden on top. Remove it and let it cool slightly while you proceed to the caramel.
In a saucepan over low heat, combine the condensed milk, golden syrup, and butter. Stir constantly for 8–10 minutes until the mixture thickens and turns golden.
Pour the caramel evenly over the cooled base. Use a spatula to smooth the top.
Return the tin to the oven and bake for 10–12 minutes or until the caramel is lightly bubbling and golden brown. Let it cool at room temperature for 15–20 minutes.
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.
Refrigerate the slice for at least 2 hours or until the chocolate is firm.
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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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!