This nostalgic recipe for Chocolate Caramel Slice uses Halo & Swoon's Ginger Cookie mix to create a delicious, ginger spiced, gluten-free base.

For the salted caramel layer we have two options. A traditional caramel using sweetened condensed milk to create a super creamy caramel layer. The other uses dates and pure maple syrup to create a deliciously rich caramel, that's completely plant-based/vegan and refined sugar free.

For the chocolate layer we've simply melted dark chocolate with a little coconut oil to ensure you can easily cut it without cracking the top. Alternatively, you could use a simple chocolate icing recipe like the one we've shared HERE.

Check out our how-to video here: watch video

 

Chocolate Salted Caramel Slice

Makes: 10 generous slices
Prep time: 25 minutes  Cook time: 25 minutes

1 Halo & Swoon Ginger Cookie mix

1/4 cup plant milk, at room temperature

1/3 cup coconut oil, melted

Vegan Caramel layer:

300g dates

8 Tbsp pure maple syrup

2 Tbsp coconut oil, melted

1/2 tsp salt 

Traditional caramel layer:

2 cans condensed milk

4 Tbsp golden syrup

225g butter

1/2 tsp salt

Chocolate layer:

150g dark chocolate

2 Tbsp coconut oil

 

Preheat oven to 170°C fan bake and line a 20cm x 20cm baking pan.

Pour Ginger Cookie mix into a bowl, add milk and coconut oil, and stir until well combined. Press mix into the lined pan into an even layer.

Bake in centre of oven for 18 minutes until golden, then allow to cool.

Caramel option 1: Combine all the ingredients for the vegan date caramel in a food processor and blend until smooth. Spread over Anzac base and place in the fridge to firm up.

Caramel option 2: Combine all the ingredients for the traditional caramel in a small pan over medium heat and stir until melted. Pour over warm base and return to 170°C fan bake oven for 10 minutes, or until caramel is bubbling. Allow to cool.

Melt the chocolate and coconut oil together then pour over caramel layer. Return to fridge until set, then cut into slices using a hot, dry knife.