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Serves
12
Prep
20
mins
Cooking
30
mins
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Home » Recipes » Sweet & Savoury Baking » Gluten Free Chocolate Caramel Slice

Gluten Free Chocolate Caramel Slice

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Directions
Step 1

Pre-heat oven to 180 degrees Celsius (160 degrees fan-forced). Line a 20 x 20cm slice tray with baking paper.

Step 2

For the base- Combine almond meal, coconut, sugar and tapioca in a large mixing bowl. Add melted butter and mix well. Press into the prepared tray and bake for 15 minutes until golden. Set aside to cool slightly.

Step 3

For the caramel- Combine condensed milk, butter and golden syrup in a small saucepan. Cook over a low heat for approx. 6 minutes, stirring constantly to avoid sticking to the bottom. Pour over base and return to the oven for 12-15 minutes. Allow to cool, then refrigerate.

Step 4

For the chocolate layer- Place chocolate and butter in a heatproof bowl over a saucepan over simmering water. Stir until chocolate and butter are melted and mix is smooth. Pour over the chilled caramel layer, sprinkle with toasted nuts and refrigerate for at least 1 hour. Cut into pieces for serving.

Tips

  • This recipe can serve 12-16 slices.

Ingredients
  • 1 cup McKenzie's Almond Meal
  • 1 cup McKenzie's Fine Desiccated Coconut
  • 1/4 cup firmly packed brown sugar
  • 2 tbs McKenzie's Tapioca Flour
  • 80g butter, melted
  • Chocolate
  • 125g dark cooking chocolate, chopped
  • 80g butter, diced
  • 1/4 cup flaked natural almonds, toasted
  • Caramel
  • 395g can condensed milk
  • 60g butter, diced
  • 2 tbs golden syrup

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Related Products


  • McKenzie's Almond Meal 100g

  • McKenzie's Fine Desiccated Coconut 250g

  • McKenzie's Tapioca Flour 300g

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