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Gluten Free Caramel Slice

Carla
Feb 6, 2017
2 min read

Caramel Slice is a childhood favourite of mine. For a few years we used for make this around Christmastime to give as gifts. In the UK they call this Millionaires shortbread.

I think I would still like the base to be a bit more like shortbread and so I will continue working on this recipe, but I'm told it tastes amazing as it is.

Perfect to take to share, as it's so rich it can be cut into lots of smaller pieces, if you wanted to.

Ingredients

Base

1 cup of plain flour, sifted

1/2 a cup of brown sugar (I used dark brown left over from Christmas baking)

1/3 cup desiccated coconut

140g of cold butter cut into cubes (mine hadn't been out of the fridge that long)

Filling

2 x 400g cans sweetened condensed milk

4 Tablespoons golden syrup

60g Butter melted

Topping

60g Copha,chopped into

125g chocolate (I used dark chocolate Cadbury melts - Gluten Free by ingredient and no may contain statement)

Method

1.Preheat oven to 180 degrees Celsius. Line a pan with baking paper ( I used a Lamington pan 22x31)

2.Combine all the base ingredients in a food processor and mix until well combined. You could use hand mixers if you don't have a food processor. Press into the prepared pan. Bake for 15 minutes or until light golden. Remove from oven and let cool.

3.Combine all the filling ingredients in a saucepan, cook, whisking for about 8 minutes until it goes a nice golden colour. Pour filling mixture over the cooked base. Bake for 12-15 minutes until firm. Cool and then refrigerate for a few hours until it sets.

How the filling looks after being baked in the oven

4.Once the filling is set you can make the topping. To make the topping, put copha and chocolate in a heat proof bowl over a saucepan of simmering water, stir until melted. Pour over the caramel and put it back in the fridge to set.