Chocolate & Salted Caramel Slice

This is easily one of my favorite desserts to make, eat and share with others. Although it’s slightly time consuming (mostly involves a lot a waiting) it is well worth the wait and can easily be made a day ahead.

  • 250g classic digestive biscuits (if you’re in America, you can use graham crackers)
  • 100g salted butter, melted
  • 2 1/4 cups white sugar
  • 1/2 cup water
  • 1/3 cup light corn syrup
  • 115g (1 US stick) salted butter, cubed and chilled
  • 2/3 cup heavy cream, chilled
  • 2 tsp salt
  • 150g (around 1 cup) good quality dark chocolate, broken into small pieces
  • 1/2 cup heavy cream
  • 1 tbsp flakey sea salt for garnish


  1. Preheat your oven to 180ºC.
  2. In a food processor, pulse biscuits and 1/4 cup sugar until fine and no large pieces remain.
  3. While the food processor is on, slowly add in your melted butter. Blitz for 5 seconds.
  4. Using a spoon, mix any bits of the biscuits that have stuck to the bottom. You should have a slightly wet, buttery crumb.
  5. Pour out your mix into your false bottom tart dish. I have used a 14×4.5 inch dish.
  6. Using your hand, or the bottom of a flat glass, press the crumb firming into the bottom and around the edges. The crust should be no more than 1/4 inch thick.
  7. Place your crust into the oven for 12-15 minutes, or until the edges have lightly browned.
  8. Transfer onto a cooling rack to let cool completely.
  9. Once your crust has cooled you may begin your caramel.
  10. In a large pot oven medium-high heat, add your water, 2 cups white sugar and corn syrup.
  11. Allow to bubble for around 10 minutes stirring occasionally, or until the liquid has gone a deep amber color.
  12. Turn off the heat and add in your chilled butter and 2/3 cup of heavy cream. Stir carefully as the caramel will rise and/or spit. Stir until smooth.
  13. While your caramel is still hot, pour it evenly into prepared crust. Allow to cool completely, about 1 hour.
  14. Once the caramel has cooled, you may begin your chocolate layer.
  15. Place your chocolate in a metal bowl and set aside.
  16. In a small sauce pan over medium heat, bring your cream up to a gentle simmer.
  17. Once hot, pour the cream oven the chocolate and let sit for 30 seconds.
  18. After 30 seconds, begin stirring the chocolate and cream together until smooth.
  19. Spread the chocolate evenly over the caramel and garish with flakey sea salt.
  20. Allow to set at room temperature for at least one hour.
  21. Enjoy!

*If making ahead, store in the fridge overnight. Remove at least 2 hours prior to serving to allow the slice to come back up to temperature.

Salted Caramel & Chocolate tart top shot


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