News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Gluten Free Chocolate Caramel Slice

Sweet, sticky, homemade chocolate caramel slice – it doesn’t get much better. This gluten free version is a delicious treat and is often requested for parties and special school events. I used Orgran multigrain self raising flour for this batch, which resulted in a very tasty biscuit base. It is quite rich, so I suggest serving in small slices!

1 cup gluten free self raising flour
½ teaspoon xanthan gum
Pinch salt
1 cup dark brown sugar
1 cup desiccated coconut
140g butter, melted
1 tin (395g) condensed milk
60g butter, extra
2 tablespoons golden syrup
200g dark cooking chocolate

Preheat oven to 170℃. Line a slice tray (I use 20cm x 20cm) with baking paper. Sift flour, salt and xanthan gum into a large bowl, add sugar and coconut. Stir to combine. Add melted butter and stir until the mixture resembles crumbs. Press mixture firmly into the slice tray, using fingers or the back of a spoon to smooth surface. Bake for 15 minutes.
While the base is cooking, gently warm 30g butter, condensed milk and golden syrup in a saucepan over low heat. Stir until butter is melted and mixture combined, careful not to burn! Spread the filling over the cooked base and return to oven to bake for another 10 minutes. Cool the slice completely. 
To make topping, melt the chocolate and 30g butter together until smooth – either in a microwave, or in a heatproof bowl over a pan of gently simmering water. Pour over slice and allow to set before cutting into slices. 

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