Recipe

Decadent low sugar caramel slice

With added coconut and oats, this delicious yet low-sugar caramel slice won’t disappoint when it comes to flavour.

  • Serves 12
  • Print
    Print

Ingredients

YOU WILL NEED
  • Digital kitchen scales
  • 20cm x 20cm square brownie tin
  • Electric mixer
  • 1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix
  • 2 packets Noshu 95% Sugar Free White Choc Baking Chips
  • 1 packet Noshu 98% Sugar Free Choc Baking Chips
FOR CARAMEL FILLING
  • 2 packets Noshu 95% Sugar Free White Choc Baking Chips
  • 500 g evaporated milk
  • 15 g butter
  • 2 tsp vanilla essence
  • 1 pinch salt
FOR THE BASE
  • 130 g Noshu 98% Sugar Free Vanilla Cupcake Mix
  • 120 g melted butter
  • 60 g shredded coconut
  • 20 g rolled oats
FOR THE CHOC TOP
  • 1 packet Noshu 98% Sugar Free Choc Baking Chips
  • 1 tbsp coconut oil

Method

MIX
  • 1
    To make the caramel filling, stir together the Noshu 95% Sugar Free White Choc Baking Chips and evaporated milk in a medium saucepan on low-medium heat. Let this cook, keeping an eye on it and stirring every now and again for 1 hour. After this time, the caramel should have about tripled in thickness and now be a rich golden colour. At this point stir through the butter, vanilla and salt.
  • 2
    Whilst the caramel is cooking, preheat the oven to 160°C (150°C fan forced). Grease and line your brownie tin.
  • 3
    To make the base, mix together your cupcake mix, melted butter, coconut and oats until combined. Press this mixture into your prepared tin and bake in preheated oven for 20 minutes.
  • 4
    Once caramel is ready and the base has been baked with a little time to cool, pour over the caramel and place back in preheated oven for 5 minutes to set the caramel. Set the first two layers aside to cool for at least 20 minutes before adding the third layer.
  • 5
    To make the choc topping, gently melt together the Noshu 98% Sugar Free Choc Baking Chips and coconut oil either in a microwave or using a water bath on a stovetop.
SET
  • 6
    Pour and smooth this over the top of your caramel layer and let the whole slice set in the fridge for at least 3 hours before cutting and serving.
STORE
  • 7
    Store refrigerated in an airtight container for up to 7 days

Notes

Let slice come closer to room temp and use a warm knife when cutting to prevent chocolate top from cracking.

More From Women's Weekly Food