Chocolate Caramel Slice Recipe – Homemade:
Chocolate Caramel Slice Oh WOW, this delicious biscuit base with homemade caramel covered in chocolate is just amazing.
You can’t beat the flavour of homemade caramel made from condensed milk.
One of my favourite condensed milk recipes and I am glad to be sharing it with you all.
In this blog, I show you how simple it is to make this chocolate caramel biscuit into a caramel cake too and no baking is involved.
Chocolate Caramel Fudge Cake
Chocolate Caramel Slice
Just imagine a No-Bake chocolate caramel fudge cake MMmmmm.
It is a very impressive dessert to make for your family or guests.
The biscuit base caramel slice looks a bit like millionaire shortbread but of course the base is made with a yummy digestive biscuit base, giving this caramel slice a beautiful crunch.
Shortbread is nice but so is this easy to make digestive biscuit base.
Biscuit & Caramel Combination topped with Chocolate
Wow the combination of the biscuit and caramel, then topped with chocolate is just wonderful.
You can make your chocolate caramel biscuit slice into any shape.
I chose to make these caramel biscuits into triangles but you can make them into a traditional caramel square if you prefer.
What-ever way you make yours be it a chocolate caramel biscuit or a caramel biscuit cake, it will be delicious.
Enjoy this fabulous tasty dessert recipe for a chocolate caramel slice.
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8 – 10 slices
snack or dessert
- 100g digestive biscuits
- 70g butter
- 2 tbsp of syrup
- 1 tin condensed milk
- Double if doing 2 layers for cake
For Cake Topping
Chocolate Caramel Slice – Method & Instructions
Chocolate Caramel Slice – Digestive Biscuits Base
Place a bit of parchment paper at the bottom of your tin.
Into a plastic bag you need to lay out flat some digestive biscuits.
With the top of the rolling pin just hit each digestive biscuit once or twice to break them.
Once you have the biscuits broken, it makes it easier to roll over them with your rolling pin, to squash the biscuits into crumbs.
Gather all the crumbs up in the bag and pour them into a mixing bowl.
Butter & Syrup
Melt the butter in a pot or the microwave.
Add the syrup to the melted butter and mix the syrup in with a spoon.
Adding the syrup helps to bind the biscuit base together as well as giving it a lovely flavour.
Now simply add the butter and syrup mixture to the bowl of crushed digestive biscuits and mix well with a metal spoon.
As you mix, it will get darker in colour and the consistency will be firmer.
Biscuit Mixture Into The Tin
Put the biscuit mixture into the tin and spread it around so it covers the whole base of the tin.
Squash the biscuit base down with the back of the metal spoon.
A little tip to make the biscuit base even firmer is to get a glass with a flat bottom and push it down firmly all over the chocolate caramel biscuit base.
Place the chocolate caramel biscuit base into the fridge for half an hour while you get on and make the caramel.
Now for the Caramel made from Condensed Milk
I find the best thing to use for to make the caramel is a non stick frying pan. Cleaning afterwards is so easy.
Pour the contents of the condensed milk into your frying pan and cook on a medium heat for 20 – 30 minutes.
Keep stirring with a wooden spoon so it doesn’t burn.
Stirring doesn’t have to be vigorous but continuous.
After a while you will see the colour get darker and may look more yellow or orange or light brown. The caramel will become thicker.
Take the tin with the biscuit-base out of the fridge.
Gather all the caramel to one side of the frying pan and then pour onto the biscuit base and spread over with the back of a metal spoon.
Do this procedure as quick as you can because the caramel can start to set quite quickly as it is going onto the cold biscuits.
Time for the Chocolate
Boil some water in a pot and place a bowl over the water and add chocolate to the bowl and after a few minutes the chocolate will melt.
Mix the chocolate occasionaly with a metal spoon.
Pour that delightful chocolate onto the amazing caramel.
Wait ten minutes.
Then put in the fridge to let the chocolate harden. Usually this process takes around 30 – 60 minutes.
When the chocolate has hardened, take it out of the fridge.
It is now ready to cut into triangles or squares.
A tip for cutting this caramel slice is to turn it all upside down and then cut it.
Adapt to a Cake
Of course you can enjoy this amazingly tasty biscuit base caramel slice as it is or you can adapt it to make a wonderful cake.
To adapt it to a cake simply whip up some cream and decorate the cream with smarties and other decorative goodies and crumble some chocolate flake on top.
For more of a wow factor, you can double the height by making two layers.
A layer of biscuits, then a layer of caramel, then a layer of chocolate, then repeat a layer of biscuit, then caramel, then chocolate, and then finally top it with cream and decorative sweets.
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