January 11, 2025

Salted Caramel Slice

5.0 from 1 vote

Salted Caramel Slice is a beloved classic that never fails to impress and is far easier to make than you might think! With rich layers of biscuit base, gooey caramel filling, and smooth chocolate topping, it is a treat that is hard to beat. Although, my Triple Choc Brownies and Raspberry and White Chocolate Slice give the caramel slice a run for its money! 😋

This Salted Caramel Slice is certainly an indulgent treat and you don’t need much of it to satisfy that sweet tooth. Sweetness, texture, and flavour, this slice has it all. Whether for a special event, guests or just a special afternoon tea, this slice will become a go-to recipe.

Caramel Slice Ingredients:

Biscuit Base

plain flour
unsalted butter, melted
brown sugar
desiccated coconut
salt
vanilla

Caramel Slice Filling

unsalted butter
canned sweetened condensed milk
brown sugar
sea salt flakes

Chocolate Topping

dark chocolate
coconut or vegetable oil

Method

Prepare the Biscuit Base:
Preheat your oven and line the baking tin. Combine all the base ingredients in a small mixing bowl, then press the mixture evenly and firmly into the prepared tin. Bake and allow to cool while you prepare the caramel filling.
Make the Caramel Slice Filling:
This needs to be done slow and on low. Be patient! If you take it off too early the caramel may not set and it won’t have the same depth of flavour. But don’t worry if you don’t get it right first time (I sure didn’t), it still tastes amazing! In a medium saucepan, melt the butter, add the brown sugar and simmer until dissolved. Add the sweetened condensed milk, stirring constantly. Cook over low to medium heat until the caramel thickens and turns a golden caramel color (this usually takes about 15-20 minutes). Remove from heat and stir in the crushed sea salt flakes. Pour the caramel over the cooled base, spread evenly and return the tin to the oven. Cook for 10-15 minutes, or until lightly browned all over. Once cooled enough, place the caramel slice tin into the fridge to cool completely.
Add the Chocolate Topping:
Melt the dark chocolate. This can be done in 30 second increments in the microwave or in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir in the coconut or olive oil and mix until smooth and glossy. Pour the melted chocolate over the chilled caramel layer, spreading it evenly by tipping the pan. Return the tin to the fridge and allow the chocolate to set completely. You can customise the chocolate topping by using milk chocolate for a sweeter finish or a mix of dark and milk chocolate.
Cut and Serve:
Once the chocolate is set, remove the caramel slice from the tin using the parchment paper. For clean, sharp slices, use a warm knife (dip the knife in warm water and wipe it dry before cutting). Cut into squares or bars, depending on your preference.

Cutting & Storing Tips:

For best results, remove the slice from the fridge 10 minutes before cutting. This allows the chocolate to soften slightly so it doesn’t crack.
Use a long, sharp knife. Dip it in warm water and wipe clean between each cut. If it’s too hot the chocolate will run into the caramel when cutting, so warm only is the key.
The caramel slice can be stored in the fridge for up to 2 weeks… but lets face it, will it really last two weeks?

This indulgent caramel slice is a crowd pleaser that’s perfect for sharing, but great to enjoy as a special treat. With its buttery base, rich caramel center, and smooth chocolate top, it’s a dessert that’s sure to impress. This slice is a must-try recipe, that looks harder to make than it is.

Feedback & More

Did you try the Salted Caramel Slice? Let me know in the comments below. Cheers, Elby!

Liked this one? Check out some of my Slices & Other Treats. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.