Salted caramel & cashew slice
This caramel slice is not for the faint-hearted – it’s for those of us who appreciate the sweet, luscious, hedonistic things in life! There’s a gorgeously thick layer of gooey caramel in the middle, to which the flakes of sea salt are the perfect foil.
Ingredients
Base
125g butter
¾ cup brown sugar
1 cup flour (or gluten-free flour mix without raising agent)
1 cup desiccated coconut
Caramel
2 x 395g tins sweetened condensed milk
150g butter
1 tsp flaky sea salt
¼ cup brown sugar
2 tbsp golden syrup
¾ cup cashew nuts, roughly chopped
Icing
200g dark chocolate (I used 60% cocoa solids), chopped
50g butter
1 tsp sea salt flakes, to garnish
Method
Preheat the oven to 180c regular bake. Line a 20 x 20cm (or 20cm x 30cm) slice tin with baking paper so it goes up the sides – you may need 2 pieces.
Melt the butter and sugar in a saucepan over a medium-low heat. Remove from the heat. Sift in the flour in and add the coconut. Stir to combine. Flatten into the base of the tin in an even layer with your fingers – having a layer of clingfilm on top will stop the mixture sticking to your hands and make it easier to press out.
Bake in the oven for 12 minutes. Remove from the oven and allow to cool for 10 minutes.
Reduce the oven temperature to 160c regular bake.
Add the condensed milk, butter, brown sugar and golden syrup to a saucepan over medium-low heat. Stir until only just melted and combined, then remove from the heat and cool for 5 minutes.
Pour the caramel over the base and sprinkle with the cashew nuts. Return to the oven for 20-25 minutes – the edges of the caramel should start turning golden brown and the middle should still be a bit wobbly. Remove from the oven.
To make the icing, melt the chocolate and butter cream in a heatproof bowl sitting over a pot of simmering water (or microwave on high for 1 minute in a glass or ceramic bowl). Spread over the caramel. If you like, sprinkle with a little more flaky sea salt. Refrigerate to set, then slice and serve as you like.
Keeps for a week in the fridge (ha!).
Made this and it’s absolutely delicious. Chelsea, any tips for cutting it? I really struggled to cut the slice – the caramel would splurge out or the chocolate would crack… help!
chill before cutting and warm the knife x
Still the best… Equally double down for Christmas pressy… All our Teachers love it.. Better than buying boring old Roses.. Lol.. Merry Christmas Ms Chelsea????????❤️
Hi there, can I substitute the coconut for something? My husband isn’t a huge fan of coconut or rolled oats, tricky!
You could just try a little extra flour?
Ohh my… The BEST, faster, NO FAIL chocolate caramel slice… Thsnks for making my life just a lil sweeter❤️??
Any suggestions for making it vegan? I’ve seen vegan condensed milk.
Check out the recipe in Supergood x
Just made this GF, weight watchers goes out the window!!! It’s in fridge, but thinking it will set.
Hey Chelsea, just wondering if this would freeze well?
Yes it will.
Hey Chelsea! I absolutely love this recipe! BUT I cannot seem to get the caramel to be as firm as you do in the picture above! Any tips! P.S. I have all your books and love every single recipe!
Yep just cook it in the oven 10 mins longer, your oven might be running cool!
Wow Love it!!!!!!!
I made it to take to parents evenig at kindergarten last night…..in Switzerland! It was a hit only… 3 pieces left now my have gone to school and kindergarten, I can eat them and call it breakfast! Thanks so much for sharing your recipes on line I will be treating myself to all your books when we pop home to N.Z for Christmas!
This is absolutely delicious! A real treat!
I can’t seem to find the Lewis Road Cremery Sea Salt butter….can I substitute with normal butter and some sea salt? If so, any suggestion on amount?
Oh man, look out weekend, this ones on the list!
Holy cow! Amazeballs flavours! Well done Chelsea.
I did switch in my own freshly churned butter though… hah!
Thank you so much for sharing your talents and your delicious recipes. I have put mine in the fridge to set. ? Exciting times ahead! I can’t wait. ?
You just proved yet again how AMAZING you are, just made this and what a hit! Love it, job well done.
I ended up using 1.5 tablespoons of flaked salt with normal salted butter for the caramel. The caramel on its own tasted borderline too salty but all combined in the slice it tasted AMAZING! I will definitely do it this way again if I can’t find the Lewis RD butter next time :)
Sorry that was meant to be Lewis RD!
Can I try this without the salt? We aren’t big on the salted caramel could we change by using normal butter? Would this still work
Yes that’s fine.
In the oven, CAN-NOT wait to eat it!! Does it freeze well?
I should not have made this….
I am making it as i speak I don’t have any cashew nut so I’m improvising with macadamian nuts I hope it turns out just as yummy as yours! P.S that butter is amazing love the flakes of salt
I have just made but it is really wobbly in the middle…….. Have kept it in the oven for longer but still wobbly…. Am about to throw wobbly….
It should firm up as it cools?
Great as a change for Hot x buns this Easter. Can’t wait to try it. Sugar overload? What the heck.
Happy Easter
Yummy sounds totally decadent! Must give it a try
I think I’m in love ❤️ Guess who’s going out to buy the ingredients ?
What an Easter treat! Thank you for creating this Chelsea.
Love the salty caramels from Bretagne, Perhaps this would bring back memories….will have to hide them from my husband!
yum
Sounds yummy will be making this for Easter treats. Can you make the icing with just melted chocolate or do you need the butter to keep it a bit soft.
You can just do melted chocolate if you like.
Is it 2 tins of condensed milk or is that meant to be 1? Not that I mind if it’s 2 ?
2!
I will be making this. GF option ?
I can feel my heart going oh no already! Sounds divine
Lasts for a week. . Not in my fridge!!! Making tomorrow!!
I’m afraid to ask how many calories? ??
No such thing as calories on my website ;)
Love that! Its cut up before serving, so all the calories leak out!
Love the GF option. Caramel delight.t
Love the sound of this, will make it for an Easter treat.
Oh man this is sooooooo up my alley!! Would you recommend salted or unsalted cashews?
Salted would be nice but either will work.
This sounds great!!