Homemade No-Bake Chocolate Caramel Slice Recipe

Grease and line a 20cm x 20cm (8in x 8in) square baking pan with parchment. Crush the biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. In a bowl, combine the biscuit crumbs and melted butter. Mix well until all the crumbs are coated. Press the mixture firmly into the prepared baking pan, creating an even and compact base. Set aside.

In a medium-sized saucepan, combine the condensed milk, golden syrup, and butter.Heat the saucepan over low heat and stir continuously until the butter has melted and the mixture becomes creamy. Increase the heat to medium and bring the mixture to a gentle boil, stirring constantly. Continue boiling for 5 minutes or until the caramel thickens and turns a golden brown color. Remove saucepan from heat and pour the caramel filling evenly over the biscuit base. Use a spatula to spread it out if needed.

In a microwave-safe bowl, combine the chopped chocolate and vegetable oil. Heat the mixture in short bursts of 30 seconds, stirring well in between, until completely melted and smooth. Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula.

Sprinkle sea salt flakes on top of the chocolate layer for a delightful touch of saltiness that enhances the caramel flavor.

Refrigerate the caramel slice for at least 3 hours or until set. Once firm, remove from the refrigerator and lift the slice of the pan using the parchment paper. Cut into 16 squares or desired size and serve. Enjoy!