Notes
From Experience: Wins, Fails, and What Stuck
Weigh Your Flour. Always use kitchen scales. WEATZERO® is crafted for 1:1 gram-for-gram swaps; cups aren't accurate enough for gluten-free blends. Don't overmix after adding the flour; gentle mixing keeps the base tender and prevents it from becoming tough. Hold the flour mixture for 10 minutes before baking. This lets the WEATZERO® flour hydrate properly and helps the base hold together better. Cook the caramel low and slow. This is the make-or-break step. Patience here means smooth, perfectly set caramel. Rushing with high heat leads to grainy, caught, or burnt spots. Whisk constantly once you add the condensed milk. The mixture can catch on the bottom quickly. Keep it moving and scrape the sides and base of the pan. Look for texture, not just colour. Your caramel is ready when it thickens and coats the back of a spoon, with slow, glossy bubbles appearing. It should turn a pale toffee colour. Bake both the base and caramel layers. Baking the caramel after cooking helps it set firm; no more runny middles. Add oil to your chocolate. This keeps the chocolate layer smooth and flexible, so it won't crack when you slice. Cool completely before topping with chocolate. If the caramel is still warm, the chocolate will melt and mix. Patience gives you clean, distinct layers. Don't cut it straight from the fridge. Let the slice sit at room temperature for 15-20 minutes before cutting. Warm the knife under hot water, wipe dry, and cut quickly. The chocolate won't crack, and your slices will look clean.
Ingredients
Base (Dry Ingredients)
- 150 g WEATZERO® Millet Based All-Purpose Flour - weigh using a scale
- ½ cup (100g) Brown Sugar - packed
- ½ cup (45g) Desiccated Coconut
- 9 tbsp (125g) Unsalted Butter - melted
Caramel Filling
- ½ cup (125g) Unsalted Butter - cubed
- ½ cup (100g) Brown Sugar - packed
- 1 tsp Vanilla Extract
- 1 can (395g) Sweetened Condensed Milk - full-fat
Chocolate Topping
- 200 g Dark Chocolate or Milk Chocolate - chopped
- 1½ tbsp Vegetable Oil
Caramel Slice Equipment
Method
Prepration
- Preheat oven to 180°C (350°F) conventional or 160°C (320°F) fan-forced.
- Grease and line a 20cm x 28cm rectangular slice tin with baking paper, leaving some overhang on the sides for easy removal.
Base
- In a medium bowl, combine WEATZERO® flour, brown sugar, and desiccated coconut. Mix well with a spatula.
- Add melted butter and stir with spatula until the mixture is crumbly and completely combined. Do not overmix.
- Press the mixture firmly and evenly into the prepared tin, using the spatula or your fingers to pack it down well.
Hold and Bake
- Let the mixture stand for 10 minutes to allow the flour to hydrate.
- Bake for 15 mins. The surface should look golden when you remove this from the oven..
Cool
- Remove from the oven and cool in the tin on a wire rack while you prepare the caramel. Approximately 15-20 minutes.Leave the oven swtiched on.
Caramel Filling
- In a medium saucepan over low to medium heat, combine the butter, brown sugar, and vanilla. Stir occasionally until butter is melted.
- Once melted, stop stirring and let the mixture come to a gentle simmer. Small bubbles will begin to appear.
- Add the condensed milk. Immediately begin whisking constantly.
- Whisk continuously for 6-8 minutes over low heat. You're looking for the mixture to thicken noticeably and turn a pale toffee colour. It should coat the back of a spoon and you'll see thick, glossy bubbles forming steadily. Scrape the sides and bottom regularly to prevent catching.
- Once thickened, immediately pour over the baked base. Use a spatula to spread evenly, tilting the pan to help distribute it to all corners.
Bake
- Bake for 10 minutes at 180°C (350°F) conventional or 160°C (320°F) fan-forced. The caramel will look slightly puffed and glossy.
Cool
- Cool on the counter for 20 minutes, then refrigerate for 30 minutes until the caramel is completely cold and firm.
Chocoalte Topping
- Place chopped chocolate and oil in a microwave-safe bowl.
- Microwave in 30-second bursts, stirring well between each burst, until chocolate is completely melted and smooth. This usually takes 1-2 minutes total. Don't overheat or the chocolate will seize.
- Pour chocolate over the cooled caramel layer. Use a spatula to spread evenly across the entire surface.
- Refrigerate for at least 2 hours, or until the chocolate is completely set.
Cutting and Serving
- Remove from fridge 10-15 minutes before cutting. The slice cuts best when slightly softened.
- Use the baking paper overhang to lift the slice from the tin onto a cutting board.
- Run a sharp knife under hot water, wipe dry, and cut quickly into 12-16 slices. For very neat cuts, clean the knife under hot water between each cut.
Storage
- Room temperature: Store in an airtight container in a cool, dark place for up to 3 days. Best for cooler months when chocolate won't melt. If your chocolate softens or melts in warm weather, keep refrigerated and let it sit out briefly before eating. The caramel and chocolate taste best when they're not fridge-cold.
- Refrigerated: Store in an airtight container in the fridge for up to 1 week. Bring to room temperature for 15-20 minutes before serving for the best texture.
- Frozen: Wrap individual slices in baking paper, then place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for 30 minutes.
Dress It Up (optional)
- Serve with a small scoop of vanilla ice cream and a drizzle of extra caramel for a dessert-worthy presentation.
- Salted Caramel: Sprinkle a pinch of flaky sea salt over the caramel before adding the chocolate layer.
- Nutty crunch: Add 1/4 cup finely chopped roasted hazelnuts or almonds to the base mixture, or sprinkle on top of the chocolate while still soft.
- White chocolate drizzle: Melt 50g white chocolate and drizzle over the set chocolate layer for contrast.
- Coffee boost: Add 1 tsp instant coffee powder to the caramel mixture for a mocha twist.