Choc Top Caramel Slice Recipe

Oh, this Choc Top Caramel Slice! Let me tell you, this isn’t just a recipe in our house; it’s practically a legend. I first stumbled upon a version of it years ago, scribbled on a faded index card at a local bake sale. I tweaked it over time, aiming for that perfect trifecta: a buttery, slightly crumbly shortbread base; a sumptuously rich, gooey caramel layer that doesn’t ooze uncontrollably; and a crisp, decadent chocolate topping that snaps satisfyingly when you bite into it. The first time I nailed this particular version, my family went wild. My kids, usually picky eaters, were suddenly angelic, hovering around the kitchen asking when the slices would be cool enough to devour. My husband, a man of few words but strong opinions on desserts, simply closed his eyes in bliss after the first bite and declared it “the best yet.” It’s become our go-to for potlucks, school events, or just those days when we need a serious dose of comfort. The beauty of this recipe is its deceptive simplicity – the results are so impressive, people often think it’s far more complicated than it actually is. It’s a joy to make, and an even greater joy to share (though, admittedly, sometimes it’s hard to part with any!).

The Ultimate Choc Top Caramel Slice: A Step-by-Step Guide to Decadence

This Choc Top Caramel Slice is a classic for a reason. With its buttery shortbread base, rich and gooey caramel filling, and a smooth, snappy chocolate top, it’s a multi-layered treat that hits all the right notes. Perfect for afternoon tea, bake sales, or simply indulging your sweet tooth, this recipe will guide you to caramel slice perfection.

Ingredients: The Foundation of Flavor

Gathering the right ingredients is the first step towards creating this mouthwatering dessert. Quality matters, especially for the butter and chocolate, as they significantly impact the final taste and texture.

For the Base:

• 1 ½ cups (225g) all-purpose flour
• ½ cup (100g) packed light brown sugar
• ½ cup (45g) desiccated coconut (unsweetened recommended)
• ¾ cup (170g) unsalted butter, cold and cubed

For the Caramel Filling:

• Two 14-ounce (397g) cans sweetened condensed milk (ensure it’s sweetened)
• ½ cup (115g) unsalted butter, cubed
• ¼ cup (85g) golden syrup (or light corn syrup)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt (enhances caramel flavor)

For the Chocolate Topping:

• 8 ounces (225g) good quality dark chocolate (50-70% cacao), finely chopped
• 4 ounces (115g) good quality milk chocolate, finely chopped
• 1 tablespoon vegetable oil or coconut oil (optional, for a glossier finish and easier cutting)

Instructions: Crafting Your Caramel Masterpiece

Follow these steps carefully for a flawless Choc Top Caramel Slice. Patience during cooling stages is key to achieving clean cuts and the perfect texture.

Phase 1: Preparing the Buttery Base

1. Preheat and Prepare: Preheat your oven to 350°F (180°C / 160°C Fan). Grease a 9×13 inch (23×33 cm) baking pan and line it with parchment paper, leaving a 2-inch overhang on the two longer sides. This will make it much easier to lift the slice out later.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, light brown sugar, and desiccated coconut.
3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or a food processor on pulse mode, cut the butter into the flour mixture until it resembles coarse breadcrumbs. Don’t overwork it; a few small pea-sized lumps of butter are fine.
4. Press into Pan: Transfer the mixture to your prepared baking pan. Press it down firmly and evenly using the back of a spoon or the bottom of a glass. Ensure it’s compact, especially around the edges.
5. Bake the Base: Bake for 15-18 minutes, or until the base is lightly golden brown around the edges and set. Remove from the oven and set aside while you prepare the caramel filling. It’s okay if it’s still slightly soft in the center; it will firm up more.

Phase 2: Creating the Luscious Caramel Filling

1. Combine Caramel Ingredients: In a medium, heavy-bottomed saucepan, combine the sweetened condensed milk, cubed unsalted butter, golden syrup, and salt.
2. Cook the Caramel: Place the saucepan over medium-low heat. Stir constantly with a heatproof spatula or wooden spoon, ensuring you scrape the bottom and corners of the pan to prevent the mixture from catching and burning. This stage requires patience.
3. Thicken the Caramel: Continue to cook and stir for about 10-15 minutes. The mixture will gradually thicken and turn a deeper golden caramel color. It’s ready when it has visibly thickened and, when you drag the spoon across the bottom of the pan, it leaves a trail for a second or two before the caramel flows back. Another test is to see if it coats the back of a spoon thickly. Be careful, as hot caramel can cause nasty burns.
4. Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
5. Pour Over Base: Carefully pour the hot caramel filling evenly over the pre-baked base, spreading it out with your spatula if needed.
6. Bake Again: Return the pan to the oven and bake for another 12-15 minutes, or until the caramel is bubbling gently and has turned a rich, deep golden brown. Keep a close eye on it, as caramel can burn quickly towards the end.
7. Cool Caramel Layer: Remove from the oven and let the slice cool completely in the pan on a wire rack. This can take 2-3 hours at room temperature, or you can speed it up by placing it in the refrigerator once it’s no longer hot to the touch (after about 1 hour at room temp). The caramel must be completely cool and set before adding the chocolate topping.

Phase 3: The Decadent Chocolate Topping

1. Melt the Chocolate: Once the caramel layer is completely cool and firm to the touch, prepare the chocolate topping. Combine the finely chopped dark and milk chocolate in a heatproof bowl. You can melt the chocolate using one of two methods:
   • Microwave Method: Microwave in 20-30 second intervals, stirring well after each interval, until the chocolate is almost completely melted. Remove and stir until smooth. Be careful not to overheat or seize the chocolate.
   • Double Boiler Method: Place the bowl over a saucepan of simmering water (making sure the bottom of the bowl doesn’t touch the water). Stir frequently until the chocolate is melted and smooth.
2. Add Oil (Optional): If using, stir the vegetable or coconut oil into the melted chocolate. This helps create a glossier finish and makes the chocolate slightly softer, which can prevent it from cracking too much when cutting.
3. Pour Over Caramel: Pour the melted chocolate evenly over the cooled caramel layer. Gently tilt the pan or use an offset spatula to spread the chocolate into a smooth, even layer, covering the caramel completely.
4. Set the Chocolate: Let the chocolate set at room temperature for about 30 minutes to an hour until it’s just beginning to lose its sheen but is not fully hard. Alternatively, you can place it in the refrigerator for about 15-20 minutes.

Phase 4: Cutting and Serving

1. Score (Optional but Recommended): If you want very neat squares, it’s best to score the chocolate before it sets completely hard. Once the chocolate is partially set (no longer liquid, but still soft enough to mark easily), use a warm, sharp knife to gently score lines where you intend to cut.
2. Chill to Fully Set: Return the slice to the refrigerator for at least 1-2 hours, or until the chocolate is completely firm and the entire slice is well-chilled. This is crucial for clean cuts.
3. Cut the Slice: Once fully chilled and set, use the parchment paper overhangs to lift the entire slice out of the pan and onto a cutting board. If you didn’t score the chocolate earlier, use a large, sharp knife. For the cleanest cuts, dip the knife in hot water, wipe it dry, then make a cut. Repeat for each cut. You can cut it into squares, bars, or even small, bite-sized pieces.
4. Serve or Store: Serve immediately or store in an airtight container.

Nutrition Facts

• Servings: Approximately 24 squares (depending on how you cut them)
• Calories per serving (approximate): 280-350 calories, depending on the exact brands of ingredients used and the size of the squares. This is an estimate and can vary.

(Note: This nutritional information is an approximation and will vary based on specific ingredients and portion sizes.)

Preparation Time

• Active Preparation Time: 45-55 minutes (includes making the base, caramel, and chocolate topping)
• Baking Time: 27-33 minutes total (15-18 for base, 12-15 for caramel)
• Cooling & Chilling Time: Minimum 4-6 hours (essential for setting and clean cutting), ideally longer or overnight for best results.

Total Time (including cooling): Approximately 5-7 hours (mostly inactive time)

How to Serve Your Choc Top Caramel Slice

This delectable treat is versatile and can be enjoyed in many ways. Here are some ideas:

• Classic Afternoon Treat:
  • Serve with a hot cup of freshly brewed coffee or a robust black tea like English Breakfast or Earl Grey. The bitterness of the beverage beautifully complements the sweetness of the slice.
  • Arrange on a tiered cake stand with other small pastries or cookies for an elegant afternoon tea presentation.
• Dessert Delight:
  • Accompany a square with a small scoop of high-quality vanilla bean ice cream. The contrast of cold ice cream with the rich slice is divine.
  • Drizzle a little extra melted chocolate or a dusting of cocoa powder on the plate for an elevated presentation.
  • A few fresh berries (raspberries or strawberries) on the side can add a lovely tartness to cut through the richness.
• Party Platter Star:
  • Cut into smaller, bite-sized pieces for easy mingling at parties or potlucks.
  • Include it as part of a dessert platter, alongside fruit, cheese, and other sweets.
• Sweet Gift:
  • Package individual slices in clear cellophane bags tied with a ribbon for a thoughtful homemade gift or party favor.
  • Arrange an assortment in a nice box for bake sales or as a gift for hosts.
• Simple Indulgence:
  • Enjoy it straight from the fridge for a cool, chewy texture, especially on a warm day.
  • Allow it to come to room temperature for about 15-20 minutes before serving if you prefer a softer caramel.

Additional Tips for Caramel Slice Perfection

1. Patience is Key with Caramel: The most common pitfall is undercooking the caramel. It needs to reach that rich golden color and noticeable thickness. Stirring constantly prevents scorching and ensures even cooking. If it’s undercooked, it won’t set properly, leading to a runny mess. If you have a candy thermometer, you’re aiming for around 225-230°F (107-110°C) for a soft but set caramel.
2. Don’t Skip the Parchment Paper Overhang: This is a game-changer. It makes lifting the entire slab of caramel slice out of the pan incredibly easy, preventing damage and allowing for much neater cuts on a cutting board. Make sure the parchment comes up the longer sides of your pan.
3. Mastering the Cut: For perfectly clean cuts, the slice must be thoroughly chilled. Use a large, sharp knife. Dip the knife in a jug of very hot water, quickly wipe it dry with a clean tea towel, and then make one firm, decisive cut. Repeat this process for every single cut. Wiping the blade clean between cuts also prevents crumbs from dragging. Scoring the chocolate when it’s partially set also helps immensely in preventing the top layer from cracking wildly.
4. Quality Chocolate Makes a Difference: The chocolate topping is a prominent feature. Using good quality chocolate (at least 50% cacao for dark, or a good brand of milk chocolate if you prefer) will significantly enhance the overall flavor. The optional oil helps give it a nice sheen and makes it slightly less prone to cracking, but some purists prefer chocolate alone.
5. Storage Savvy: Store your Choc Top Caramel Slice in an airtight container. It can be kept at room temperature for 2-3 days if your kitchen isn’t too warm, or in the refrigerator for up to a week (if it lasts that long!). If refrigerated, allow slices to sit at room temperature for 10-15 minutes before serving for the best texture, as the caramel will soften slightly. They are also surprisingly good straight from the fridge on a hot day!

FAQ: Your Choc Top Caramel Slice Questions Answered

Q1: My caramel layer is too runny and didn’t set properly. What went wrong?
A1: This is almost always due to the caramel not being cooked for long enough or at a high enough temperature. The sweetened condensed milk mixture needs to boil gently and thicken considerably, turning a distinct golden-brown color. It should leave a trail on the bottom of the pan when you drag a spoon through it. Ensure you’re stirring constantly to prevent burning while it reaches this stage. Using a heavy-bottomed saucepan helps with even heat distribution.

Q2: My chocolate topping cracked badly when I tried to cut it. How can I prevent this?
A2: There are a few tricks! Firstly, adding a teaspoon or two of neutral-flavored oil (like vegetable or coconut oil) to the melted chocolate makes it slightly softer and less brittle. Secondly, don’t let the chocolate set rock-hard in the freezer. It’s best to let it set in the fridge or even at cool room temperature. The most effective method is to score the chocolate layer when it’s partially set – firm enough not to smudge, but still soft enough for a knife to glide through. Then, once fully chilled, cut along these scored lines with a hot, dry knife.

Q3: Can I use different types of chocolate for the topping?
A3: Absolutely! While the recipe suggests a mix of dark and milk chocolate for a balanced flavor, you can use all dark chocolate for a more intense, less sweet topping, or all milk chocolate if you have a sweeter tooth. White chocolate can also be used, but it’s much sweeter and has a softer set; you might want to pair it with a less sweet base or caramel. The quality of the chocolate will always impact the final taste.

Q4: My shortbread base is too hard/too crumbly. Any tips?
A4: If the base is too hard, it might have been overmixed after adding the butter, or pressed too compactly into the pan, or slightly overbaked. Mix the butter into the flour until it just resembles coarse breadcrumbs. Press it firmly enough to hold together, but not so hard it becomes dense. If it’s too crumbly, it might not have had enough butter, or the ingredients weren’t combined well enough, or it was underbaked. Ensure your butter is cold and cubed when you cut it in for the best texture. The initial bake should see it lightly golden.

Q5: Can I make this Choc Top Caramel Slice gluten-free?
A5: Yes, you can adapt this recipe to be gluten-free. For the base, substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend (one that contains xanthan gum or add it if your blend doesn’t). The texture might be slightly different, often a bit more crumbly, but still delicious. Ensure your desiccated coconut is also certified gluten-free if catering for celiacs. The caramel and chocolate topping ingredients are typically gluten-free, but always double-check labels, especially for sweetened condensed milk and chocolate, to be sure.

Print