Gluten-Free Caramel Slice with Dark Chocolate
A three-layer gluten-free dessert combining a toasted coconut-flour base, silky caramel middle, and dark chocolate top, finished with sea salt flakes. The caramel layer requires constant whisking over medium heat to prevent burning, creating a rich, chewy texture that contrasts beautifully with the crisp base and snappy chocolate shell. This is ideal for anyone avoiding gluten who wants a classic, elegant slice that tastes homemade but looks professionally finished. Serve with coffee as an afternoon treat or pack for lunchboxes. The gluten-free adaptation uses certified GF flour and chocolate, making it safe for coeliac diets, while the salted caramel twist distinguishes it from traditional versions. Best enjoyed within a few days of making, though it keeps well refrigerated.
Ingredients
- 1 ½ cups gluten-free all-purpose flourregular wheat flour1:1adds gluten
- 1 cup desiccated coconut
- ¾ cup brown sugar, lightly packed
- 11 tbsp unsalted butter, melted
- 2 tins (395g each) condensed milk, full fat
- 9 tbsp salted butter, cubed
- 3 tbsp golden syrup
- 7 oz dark chocolate chip bits, Nestle brand (certified gluten-free)
- 1 tbsp coconut oil
- 2 tsp sea salt flakesfleur de sel1:1tags:premium finish
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Instructions
- 1
Preheat oven to 350°F and line a 21x12 ¼" brownie tin with baking paper.
- 2
Mix flour, coconut, and brown sugar together in a large bowl until no lumps remain.
- 3
Add melted butter and stir until fully combined.
- 4
Tip mixture into the prepared pan and press firmly and evenly with the back of a spoon, working into corners until solid and smooth.
- 5
Bake for 10 minutes until edges just begin to turn golden, then remove and cool completely.
- 6
Combine condensed milk, golden syrup, and cubed butter in a medium saucepan over medium heat.
- 7
Whisk constantly as the mixture melts and thickens, ensuring it does not stick to the pan or burn.
- 8
Once the mixture reaches a slow boil, remove from heat immediately.
- 9
Pour caramel directly onto the cooled base and smooth evenly.
- 10
Return to oven for 15 minutes until caramel begins to golden on top, rotating halfway through if needed.
- 11
Remove and allow to cool completely.
- 12
Combine chocolate and coconut oil in a microwave-safe bowl.
- 13
Melt in 30-second bursts, then stir constantly until completely smooth.
- 14
Pour chocolate over the caramel and smooth out.
- 15
Sprinkle sea salt flakes over wet chocolate, then refrigerate for approximately one hour until set hard.
- 16
To serve, heat a sharp knife with hot water, wipe dry, and cut into desired portion sizes.
Tips
Constant whisking during caramel cooking prevents burning and ensures smooth texture. A heavy-bottomed pan distributes heat evenly, reducing hot spots that can cause uneven colouring.
Slice with a hot, dry knife dipped in hot water between cuts for clean edges and minimal chocolate smudging on a cooled, set slice.
For gluten-free certification assurance, verify your flour brand is certified; some oat-based or cross-contaminated products may affect coeliac safety despite labelling.
Good to Know
Refrigerate in airtight container for up to 5 days. Avoid room-temperature storage as caramel and chocolate may soften.
Prepare base up to 2 days ahead, store covered in fridge. Add caramel and chocolate topping the day of serving for best texture.
Cut into 18-24 pieces depending on preference. Serve chilled or at cool room temperature with coffee, tea, or milk. Perfect for lunchboxes, afternoon tea, or dessert portions after meals.
Common Mistakes
Do not leave caramel unattended while cooking to avoid sticking and burning on the pan bottom.
Do not skip cooling the base before adding caramel to prevent the mixture pooling or seeping underneath.
Do not slice chocolate immediately after setting to avoid cracking; wait at least one hour for complete hardness.
Substitutions
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FAQ
Can I make this without a microwave for melting chocolate?
Yes. Use a heatproof bowl over simmering water (double boiler method) instead. Place bowl with chocolate and coconut oil over (not touching) the water, stirring occasionally until melted and smooth. This provides better control and prevents overheating.
What if I don't have golden syrup?
Honey, maple syrup, or treacle work as alternatives at a 1:1 ratio by weight, though flavour will shift slightly. Skip it entirely and increase condensed milk by 1 tablespoon if preferred, though the caramel may be marginally less rich.
How long does this slice keep, and can I freeze it?
Refrigerated, it keeps 5 days in an airtight container. Freezing is possible but not recommended: chocolate and caramel layers may separate or develop texture changes upon thawing. Best eaten fresh and chilled within 3-4 days for optimal quality.