Cheats Caramel Slice
Cheats Caramel Slice made easy with just 2 layers instead of 3. This no-bake recipe uses a simple homemade caramel sauce and is perfect for a quick dessert!
Servings 20 squares
Calories 237kcal
Ingredients
Caramel Sauce - makes 3/4 cup (200ml) of caramel sauce
- 3/4 cup heavy/thickened cream,
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1 Tbsp virgin cold-pressed coconut oil
- 1/4 tsp salt
Biscuit Base
- 250 g Marie biscuits or milk arrowroot, or plain digestive biscuits or graham crackers
- 1 3/4 cups desiccated coconut
- 3/4 cup homemade caramel sauce, recipe above
Chocolate Topping
- 180 g milk or dark chocolate, block or chips or semi-sweet
- 1 Tbsp virgin cold-pressed coconut oil
Instructions
Caramel Sauce
- In a medium-sized pot over low heat, combine cream, maple syrup, and sugar.
- Whisk the mixture over low heat until the coconut sugar has dissolved.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce heat to low and allow to simmer for 10 minutes, stirring occasionally to prevent burning.
- Remove from heat and whisk through the coconut oil and salt until the coconut oil has completely melted through.
- Pour caramel sauce into a heat-proof glass jar or measuring jug, and place it in the refrigerator to thicken for 45 minutes.
Biscuit Base
- Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.
- In a high-speed food processor, add biscuits and crush to a crumb.
- Pour crushed biscuits into a large mixing bowl.
- Pour in desiccated coconut and mix until well combined.
- Gradually pour in the caramel sauce and mix with a wooden spoon until well combined.
- Press mixture firmly into the lined pan into an even layer.
- Place in the refrigerator while you prepare the chocolate topping.
Chocolate Topping
- Prepare a double boiler by placing a heat-proof mixing bowl over a small/medium-sized pot of simmering water.
- Add broken up chocolate (or chips) to the bowl along with the coconut oil.
- Gently melt over low-medium heat, stirring occasionally until completely melted and smooth. Once the chocolate has melted, remove it from the heat.
- Pour melted chocolate over the base. Pick up the pan and gently move around so chocolate spreads into an even layer on top.
- Refrigerate for 2-3 hours or until chocolate has completely hardened and the base is firm. Or leave it refrigerated overnight.
- Before slicing, remove the slice from the pan and allow it to sit at room temperature for 10-15 minutes so the chocolate slightly softens, making it easier to cut through. TIP: run a sharp knife under hot water for a few seconds, wipe it dry, and cut the slice. This helps to minimize the chocolate from cracking.
- Serve and Enjoy!
Notes
Refrigerate: Store in an airtight container in the fridge for up to 1 week.
Freeze: Place slices in a freezer-friendly container, ensuring they don’t touch to prevent sticking. Freeze for up to 3 months.
Thaw: Transfer to the fridge overnight or leave at room temperature until softened.
Nutrition
Calories: 237kcal | Carbohydrates: 26g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 120mg | Potassium: 144mg | Fiber: 3g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 2mg