We’ve taken the classic Aussie caramel slice and made a mouth-watering free-from version. This recipe is easy with the Well and Good Caramel Slice Mix that’s 100% plant-based.

Ingredients

What we bring to the party:

• 1 Caramel Slice Mix.

What you bring to the party:

• 80g (2.8oz) Dairy free butter or margarine.
• 500g (17oz) Coconut milk (not cream).
• 100g (3.5OZ) Golden syrup.
• 2 Tbsp of light oil.

Method

Preheat your oven to 175°C fan-forced (375°F). Grease and line 20cm (7.8in) square baking tray.

Step One: The Biscuit Base

1. Add dairy free butter and margarine and the biscuit mix sachet to a medium bowl; use your hands and mix ingredients to form a smooth dough.
2. Press the dough to fit evenly across the base of the baking tray and bake for 10 minutes, allowing it to cool in the tin.

Step Two: The Caramel

1. Place the coconut milk, golden syrup and caramel mix sachet in a large saucepan and bring to a boil while whisking. Continue to simmer rapidly for 14 minutes, whisking occasionally.
2. After 14 minutes, pour the caramel mixture onto the cooked biscuit mix; smooth the top with a spatula; leave aside at room temperature to set, approx 20 minutes.
3. Start the topping when the caramel is firm enough that the choc will sit on top!

Step Three: The Choc Topping

1. Place choc buttons and light oil in a microwave-safe bowl. Microwave for 30 seconds, take out and stir, repeat this step until the mix is all melted and smooth.
2. Pour choc mixture over the top of the caramel and spread evenly.
3. Store in the refrigerator. When set, eat it… Eat it all!

Tips from the Well and Good kitchen

• Use only coconut milk, not cream as it has added gum that reacts with the mix.
• Cook for longer if it is not yet at the consistency of the attached video.
• Spray under your lining paper to stick it to the tin. This will help stop the biscuit from lifting
• This is not necessary but we like to get the same or similar size tray and push down on the biscuit mix in the tray before baking and then again when it comes out of the oven. This will give you a nice straight line when you cut your slice.
• Cool the slice on the bench. If you cool it in the fridge that is okay but it may form condensation between the chocolate and the caramel making the chocolate not stick. Refrigerate when you have finished.