Salted Caramel Slice

After a slightly overly ambitious apple pie cheesecake I thought I would restore balance to the baking force and go for something that is crazy easy but still super delicious. Insert salted caramel slice in your life.

Salted Caramel Slice - PhD Baker

The only thing you have to bake is the shortbread base and you get to make the salted caramel layer in the microwave! Yes that’s right, no need to worry about burning the bottom of the pot and the constant stirring. Easy peasy and even better I think you can achieve a darker caramel this way, nothing is worse than biting into a caramel slice to find that it is just a sugary slice with next to no flavour. You will not have that problem with this recipe I promise.

Salted Caramel Slice - PhD Baker

The salt of course lifts this to the next level. Don’t be shy with it and definitely treat your self to some lovely flaky sea salt (however if all you have is plain old table salt go for it, they are going to taste awesome either way!)

Now a note about the carmel. While the shortbread base is baking you can get started on it. You want a nice deep microwave safe bowl to allow to bubbling sugar. It will start off a creamy colour but will eventually start to turn light brown and then go to a nice dark peanut butter colour. You will start to smell the caramel and that’s when you know you are getting close. Here is the colour progression you are looking for.

Salted Caramel Slice - PhD BakerSalted Caramel Slice - PhD BakerSalted Caramel Slice - PhD Baker

I made this again over the weekend and surprised even myself with how easy it is. Perfect lunchbox treat or with your cups of tea and coffee. It keeps for at least a week in an airtight container (well it would if we didn’t keep cutting tiny sample slices and snacking on it all day long 😛 )

Salted Caramel Slice - PhD Baker

Salted Caramel Slice 

Recipe adapted from Annie’s Eats
Makes a 20 x 30 cm tray

Shortbread Base

225 g butter
1/2 cup brown sugar
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp salt

Salted Caramel Layer

225 g butter
1 cup sugar
3 tbsp golden syrup
2 tins sweetened condensed milk (usually 395 g or 400 g depending on the brand)
1/2 tsp salt
Flaky sea salt to sprinkle

Salted Chocolate Layer

225 g dark chocolate roughly chopped
1 tsp golden syrup
115 g butter
Flaky sea salt to sprinkle

1. Preheat the oven to 180 °C. Line a 20 x 30 cm baking dish with baking paper. To make the shortbread beat the softened butter and sugar together till well combined. Add the vanilla and beat till fluffy. Add the flour, baking powder and salt and mix till the dough comes together. Spread evenly into the base of the lined pan, it’s easiest to use your fingers to press it down evenly and right into the corners.
2. Bake for 15-18 minutes or until lightly golden brown. Remove from the oven and allow to cool.
3. To make the caramel layer place all the ingredients in a large microwave safe bowl. Heat on high for 2 minutes and stir. Continue this heating and stirring process until the mixture starts to turn light bowl. Once it has started to caramelise heat for 1 minute intervals and stir well between each. Allow the caramel to become a nice peanut butter brown. Once you are happy with the level of caramelisation pour the caramel over the top of the shortbread and spread it out evenly. Sprinkle with flaky sea salt and place in the fridge to cool down for at least 30 minutes.
4. To make the chocolate layer place all the ingredients in a microwave safe bowl and heat on low power for 45 second intervals and stir well between each heating. Once you have a smooth chocolate mix pour over the cooled caramel and spread right to the edges. Sprinkle liberally with flaky sea salt and allow the chocolate to set at room temperature (will take about 1-2 hours).
5. Cut into what ever sized pieces you want and store in an airtight container.

Will keep for 1 week in an airtight container.

Salted Caramel Slice - PhD Baker




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