This retro dessert is made with layers of chocolate and caramel.
Kelsey Hansen
Caramel slice is a nostalgic dessert that’s popular in Australia.
Each bite is filled with chocolate, caramel, and coconut shortbread.
Credit:Kelsey Hansen
Some say it’s called “caramel slice” because the caramel completely sets, allowing for perfect slices.
Finish thecaramel barswith a generous sprinkle of flaky sea salt.
This dessert is very similar to our fan-favoriteMillionaire Shortbread.
Here’s how to make caramel slice, including how to freeze the bars for up to three months.
Line a 13x9x2-inch baking pan with parchment paper, extending paper over edges.
Beat in coconut, egg yolk, 1 teaspoon of the vanilla, and salt until combined.
Gradually mix in flour on low speed just until combined and mixture is crumbly.
Press evenly into bottom of prepared baking pan.
Bake
Bake until edges are golden and center is set, 18 to 22 minutes.
Cool in pan on a wire rack.
Cook over medium-high heat until butter is melted, stirring constantly, about 2 to 3 minutes.
Add in sweetened condensed milk.
Bring to a gentle boil, stirring constantly.
Reduce heat to low and simmer until golden, stirring frequently, about 12 to 14 minutes.
Stir in remaining 1 teaspoon vanilla.
Spread caramel mixture evenly over crust.
Cover and chill until set, about 30 to 40 minutes.
Add chocolate chips and let stand 5 minutes.
Evenly spread chocolate layer over caramel layer.
Sprinkle with flaky sea salt.
Cover and chill until set, about 1 hour.
Slice and Serve
Using edges of parchment paper, lift out shortbread.
Store in the refrigerator up to 1 week or freeze up to 3 months.
2,000 calories a day is used for general nutrition advice.
