This gluten free version of the sweet treat classic caramel slice is stacked with a shortbread base, chewy caramel centre and topped off with a layer of deliciously dark chocolate. It’s impossible to resist!
When it comes to recipes, I am a self-confessed ‘sitter.’
Sitter (n) someone who develops a good recipe, types it up and then lets it gather dust in the drafts folder for an indefinite period.
I’ve had some classic sitter recipes in the past but this has to be the most delicious recipe that I’ve had in my drafts folder and it’s been there the longest! Go figure!
I distinctly remember making this recipe FIVE years ago because it was in the glory days before Covid, Teddy was a teeny weeny puppy and his brother Henry was coming around for a playdate. Henry’s mum was gluten free and I decided to make this slice because why should the dogs get all the treats?!
I was so excited to publish the post but I was deep in the throws of being a new dog mum and then the world went into lockdown and well, I kind of got distracted.
So when my dear friend Ria who has recently been diagnosed as coeliac was coming to stay, I knew exactly what I would make. I knew she was having a really hard time navigating her new diagnosis and finding what she could/n’t eat and I hoped that this slice would be so nice. I wasn’t wrong!
This slice is so moreish that the worst thing about it is that it’s almost impossible to stop at one piece and it’s so delicious, no one will miss the gluten.
Talking of gluten, not all dark chocolate is created equal… Or gluten free. It’s definitely worth checking the ingredients label of the chocolate you choose to ensure that it’s suitable for coeliacs – you don’t want to glutenate your guests.
Another thing to love about this slice is that it’s not only no gluten, it’s also no bake! This slice uses a biscuit base which is quick, easy and doesn’t involve turning the oven on! Of course, if you’re not gluten free, you can use regular biscuits and the slice will taste just as nice.
Although this recipe has 3 main steps – the base, the caramel and the topping – and the finished article looks deliciously complicated, it’s actually really easy with or without a Thermomix. I like to make all 3 steps in the Thermomix but only because I’m lazy. The only equipment you really need for this recipe is a pan, a bowl and a spoon!
Although it’s important to refrigerate the slice for it to set, be sure to take it out of the fridge about 10 minutes before serving because if it is too cold, the chocolate will crack and the caramel will be too chewy! You can store the slice at room temperature but I prefer to keep it in the fridge. It will keep for up to 2 weeks although it is much too delicious to last that long!
Have you got a go-to gluten free recipe?
Ingredients
FOR THE BASE
250g gluten free biscuits
150g butter, melted
FOR THE CARAMEL
125g (1/2 cup) butter
185g (1 cup) brown sugar
400g tin condensed milk
2 tablespoons golden syrup
FOR THE TOPPING
250g dark chocolate
1 generous teaspoon of coconut oil
How to – Traditional
- Grease and line a 20cm x 30cm slice tin.
- Blitz biscuits in food processor until you have the texture of crumbs. If you don’t have a processor, place the bikkies in a ziploc bag and give them a good bash with a rolling pin.
- Add the biscuit crumbs to the melted butter, mix to combine and then press into the prepared tin and pop into the fridge to set.
- To make the caramel, combine the butter, sugar, condensed milk and syrup over a medium heat and continue stirring until just bubbling. Lower the heat and continue stirring for 10 minutes. Pour the mixture over the biscuit base.
- Break the chocolate into squares and place the chocolate and coconut oil in a bowl set over boiling water, stirring until smooth and melted. Alternatively, melt in the microwave in 30 second bursts.
- Pour the chocolate over the caramel, allow to cool and then refrigerate until set.
- Once the slice has set, take it out of the fridge about 20 minutes before cutting so that it isn’t too hard to cut and the chocolate doesn’t crack. To ensure a smooth cut, use a sharp knife that has been dipped into hot water and wiped dry between each cut.
How to – Thermomix
- Place butter in TM bowl. Add the butter and melt for 3 minutes at 60C on speed 3.
- Add the biscuits and blitz for 5 seconds on speed 9. The mixture should have a sand like texture. If necessary blitz for a couple of seconds more. Press the biscuit mixture into the prepared tin and pop into the fridge to set. Wash and dry the TM bowl.
- To make the caramel, add the butter, sugar, condensed milk and syrup to the TM bowl and heat for 8 minutes at 100C on speed 2 with the measuring cup OFF. Stir the mixture at the end of cooking.
- Heat for a further 20 minutes at Varoma temperature on speed 3 with the measuring cup OFF.
- Pour the caramel mixture over the biscuit base and wash and dry the bowl.
- Break the chocolate into squares and place in TM bowl with the coconut oil. Blitz for a couple of seconds on Turbo and then melt the chocolate for 5 minutes at 50C on speed 2.
- Pour the chocolate over the caramel, allow to cool and then refrigerate until set.
- Once the slice has set, take it out of the fridge about 20 minutes before cutting so that it isn’t too hard to cut and the chocolate doesn’t crack. To ensure a smooth cut, use a sharp knife that has been dipped into hot water and wiped dry between each cut.
