Caramel + Chocolate + Nuts = Triple Threat. No wonder this is my most requested gluten free dessert recipe. My salted caramel peanut slice literally flies off the platter at every party I attend. Sometimes I slice smaller squares so there is more to go around but that doesn’t seem to make a difference because guests just come back for seconds and thirds and fourths! The sight of a few measly crumbs remaining on the platter at the end of the event always fills me with pride.
The great thing about this gluten free recipe is that you can swap fillings to suit tastes or dietary needs. For a nut free caramel slice simply omit the nuts and you can even replace the butter with coconut oil or sugar with rice malt syrup or maple syrup if you prefer. Another fantastic nut option is macadamia nuts. They work brilliantly in this recipe due to their large chunky size and gorgeous waxy texture.
If you are attending a themed event colour your caramel slice by swapping dark chocolate for white. I often bake pink caramel slice for princess parties by adding pink food colouring to melted white chocolate. #yum #caramelslicelover #bakingismytherapy
- Base
- 130g or 1 cup plain gluten free flour
- 100g or 1 cup organic desiccated coconut
- 120g melted unsalted butter
- ½ cup brown sugar
- Caramel Centre
- 60g butter
- 1 x 400g tin sweetened condensed milk
- ¼ cup golden syrup
- 2 tsp sea salt flakes
- ½ cup peanuts
- Chocolate Topping
- 2 tsp coconut oil
- 100g 70% dark cooking chocolate
- Preheat oven to 180c.
- Combine butter, coconut, flour and sugar in a bowl and stir well. Press into a 20cm square or rectangular baking tin lined with baking paper. Bake for 15 minutes or until golden brown. Remove from oven.
- Combine condensed milk, butter, golden syrup and sea salt in a saucepan and stir over low heat for 3 minutes until caramel thickens slightly.
- Place the peanuts on top of base in a single layer. Pour caramel mixture over peanuts, ensure peanuts are covered by caramel so they don’t burn in the oven.
- Return slice to oven and bake for 15 minutes until caramel is golden. Cool and refrigerate.
- Stir chocolate and coconut oil over low heat in saucepan until melted. Pour over caramel and refrigerate until set.
- Preheat oven to 180c.
- Melt butter 40 sec/50C/speed 4. Add coconut, flour and sugar in a bowl and mix 30 sec/speed 4. Press into a 20cm square or rectangular baking tin lined with baking paper. Bake for 15 minutes or until golden brown. Remove from oven.
- Combine condensed milk, butter, golden syrup and sea salt in mixing bowl and cook 3 minutes/Varoma/speed 3 with MC removed until caramel thickens slightly.
- Place the peanuts on top of base in a single layer. Pour caramel mixture over peanuts, ensure peanuts are covered by caramel so they don’t burn in the oven.
- Return slice to oven and bake for 15 minutes until caramel is golden. Cool and refrigerate.
- Melt chocolate and coconut oil in mixing bowl 2-3 min/50C/speed 3. Pour over caramel and refrigerate until set.
These look amazing Helen!! I love the little hands photos as well and the idea of using white chocolate to suit a theme. So good!
Thanks Ashley. Little hands do make everything cuter!
A really delicious slice enjoyed by the whole family. It improved after a couple of days although there wasn’t much of it that lasted that long! Next time I will use more peanuts because I am a bit of a nut lover.
Thanks Karen I’m a little nut obsessive too!
This is absolutely divine! All of my non-GF friends are obsessed with it too. Definitely a crowd pleaser. Thank you for sharing.
Could I use coconut condensed milk. I am dairy free
Yes, you may need to simmer a little longer if the coconut milk is thinner in consistency.