The Best Caramel Slice You Need

Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.

Crush the biscuits in a food processor until fine crumbs form.

In a bowl, combine the crushed biscuits and shredded coconut.

Melt butter in a saucepan over low heat, then stir in brown sugar and sweetened condensed milk until smooth.

Remove from heat and add vanilla extract, mixing well.

Pour the melted mixture into the biscuit and coconut crumbs and stir until fully combined.

Press the mixture firmly into the prepared baking dish to form an even layer.

Bake in the preheated oven for 15-20 minutes until set.

Remove from the oven and let cool completely at room temperature.

Melt dark chocolate in a microwave or double boiler until smooth.

Spread the melted chocolate evenly over the cooled caramel layer.

Sprinkle a pinch of sea salt flakes on top of the chocolate layer.

Refrigerate for at least 2 hours until the chocolate is set.

Cut into squares and serve chilled.

Equipment Needed

Dietary

Allergens