Gluten-Free Salted Caramel Slice

Step 1

Preheat your oven to 180 Degrees C (355 F).

Step 2

Grease and line a 27cm x 18cm (11″ x 7″) tin with baking paper.

Step 3

Melt the butter for the base.

Step 4

Mix the ingredients for the base together in a bowl.

Step 5

Press mixture firmly into your pan. Use the back of a cup measurement/or flat spatula to completely flatten.

Step 6

Bake the base for 15 minutes. Remove, set aside to cool slightly for 15 minutes.

Step 7

Lower the oven temperature to 160 Degrees C (320 F).

Step 8

Melt the butter in the saucepan. Once melted, add in the sugar and whisk.

Step 9

Once combined, add the condensed milk. Whisk for 5 minutes until the caramel is slightly thicker and bubbling. (Stir constantly!)

Step 10

Pour the caramel onto your biscuit base. Gently tilt the tin to spread the caramel evenly. Bake for 12 minutes.

Step 11

Remove your slice from the oven, and immediately sprinkle with sea salt flakes.

Step 12

Allow the slice to cool at room temperature for 30 minutes.

Step 13

Then, transfer the slice to the fridge and cool for a further 30 minutes. This will allow the slice to set completely.

Step 14

Melt the chocolate in a bowl over a saucepan of barely simmering water (or in the microwave if you prefer).

Step 15

Drizzle the melted chocolate over the top of the slice and return the slice to the fridge to allow the chocolate to set. (I used a fork to drizzle the chocolate.)Remove the slice 10 minutes before eating.