No Bake Caramel Slice

Caramel Slice on a wooden chopping board.

Overview

Caramel Slice on a gray plate

No Bake Caramel Slice

By Amy // Posted Jan 12, 2021 // Category Cupcakes and cakes 

I love my new No Bake Caramel Slice because it’s so easy to make! It takes around 20 mins to make and all you need to do is let it set in the fridge. 

Unlike many slices, this one isn’t too sweet. I wanted to balance the sweetness from the caramel with the buttery scotch finger cookie base and also the dark chocolate. 

You’ll find that the caramel calls for some golden syrup. You’ll find that it gives the caramel an extra depth in flavour.

Check out my favourite bar and slice recipes.
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tips

1. Grease the tin

Spray some oil or put some melted butter on the tin so that the baking paper stays on the tin and doesn’t move around. It will also make it easier for you to take out the caramel slice when it is ready. Simply pull on the baking paper on all sides until it comes out.

2. Crushing cookies

The easiest way to crush cookies would be to use a food processor to blitz them into fine crumbs. I sometimes use blenders as well, it takes longer but it still helps you get finer crumbs. You can always do it manually as well. Put the cookies into the large ziplock bag and crush it with a rolling pin.

3. No golden syrup?

Sometimes known as light treacle, golden syrup is made from sugar cane. It’s usually made during the process of refining sugar cane. If you don’t have any, you can substitute it with maple syrup instead.

4. Melting chocolate

I’ve added the microwave melting method to this recipe. Place the chocolate in a microwave proof bowl and zap it for 30 seconds. Then you take it out and stir the chocolate around and then zap it again. You repeat this until the chocolate has melted. If you want, you can also try some other methods. I recommend a bain marie or melting it inside a ziplock bag.

Click on this link for more tips and ways to melt chocolate.

RatingDifficultyBeginner

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Caramel Slice on a wooden chopping board.

Yields15 Servings
Prep Time20 mins

Cookie base
 250 g plain scotch finger cookies, crushed
 100 g butter, melted
Caramel layer
 240 ml condensed milk (1 cup)
 60 g unsalted butter (1/4 cup)
 1 tbsp golden syrup (optional)
 sprinkle of salt
Chocolate layer
 225 g dark chocolate, cut in small chunks
 1 tbsp vegetable oil

Cookie base
1

Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs. Transfer the crumbs to a medium mixing bowl and add the melted butter and combine. When mixed thoroughly, place the cookie mixture into the bottom of the lined tin and press down until a equal thin cookie layer has formed. Put in the fridge to chill.

Caramel layer
2

Add the condensed milk, butter, pinch of salt and syrup into a saucepan. Turn on the heat to medium and stir constantly for around 10 minutes, until the caramel turns a golden colour and thickens slightly. Place the caramel on top of the cookie base, ensuring the caramel has an equal layer. Place in the fridge.

Chocolate layer
3

Place the chocolate in a heat proof bowl. Microwave it in 30 second bursts, ensuring you mix the chocolate between microwaving. When the chocolate has melted, add the vegetable oil and mix. Place the chocolate on top of the caramel layer, ensuring the chocolate layer has been equally distributed.

4

Place in the fridge for at least 2 hours to let it set. Cut into 15 slices and store it in a airtight container. Consume within a week.

Ingredients

Cookie base
 250 g plain scotch finger cookies, crushed
 100 g butter, melted
Caramel layer
 240 ml condensed milk (1 cup)
 60 g unsalted butter (1/4 cup)
 1 tbsp golden syrup (optional)
 sprinkle of salt
Chocolate layer
 225 g dark chocolate, cut in small chunks
 1 tbsp vegetable oil

Directions

Cookie base
1

Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs. Transfer the crumbs to a medium mixing bowl and add the melted butter and combine. When mixed thoroughly, place the cookie mixture into the bottom of the lined tin and press down until a equal thin cookie layer has formed. Put in the fridge to chill.

Caramel layer
2

Add the condensed milk, butter, pinch of salt and syrup into a saucepan. Turn on the heat to medium and stir constantly for around 10 minutes, until the caramel turns a golden colour and thickens slightly. Place the caramel on top of the cookie base, ensuring the caramel has an equal layer. Place in the fridge.

Chocolate layer
3

Place the chocolate in a heat proof bowl. Microwave it in 30 second bursts, ensuring you mix the chocolate between microwaving. When the chocolate has melted, add the vegetable oil and mix. Place the chocolate on top of the caramel layer, ensuring the chocolate layer has been equally distributed.

4

Place in the fridge for at least 2 hours to let it set. Cut into 15 slices and store it in a airtight container. Consume within a week.

No Bake Caramel Slice
Nutrition Facts

Servings 15


Amount Per Serving
Calories 305
% Daily Value *
Total Fat 17.5g27%
Saturated Fat 10.2g51%
Sodium 202mg9%
Potassium 158mg5%
Total Carbohydrate 34g12%
Dietary Fiber 1g4%
Sugars 24.5g
Protein 4g8%

Calcium 94%
Iron 1%
Vitamin D 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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