Dark Chocolate Caramel Slices
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These dark chocolate caramel slices are absolutely my go to when I want to impress without spending hours in the kitchen. The whole thing comes together in under an hour, which honestly makes them perfect for weeknight desserts or last minute gatherings. Dark chocolate is packed with antioxidants, so you can feel a little virtuous while indulging in these rich, decadent treats. The best part? The recipe is genuinely simple and uses pantry staples you probably already have on hand. Just layers of buttery goodness, smooth caramel, and dark chocolate that come together beautifully. Trust me, once you make these once, they'll become a regular favorite in your rotation.
Ella x
Ingredients
- 500dark chocolate
- 400granulated sugar
- 200light brown sugar
- 10salt
- 200unsalted butter
- 2 mLvanilla extract
- 150all-purpose flour
- 100caster sugar
- 4egg yolks
- 120 mLheavy cream
- 250dark chocolate chips
- 5flaky sea salt
- 400 mLcaramel sauce
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking tray with parchment paper.
Tip: Use a sharp knife for clean cuts.
- 2
In a medium saucepan, combine the granulated sugar, light brown sugar, and salt. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Use a candy thermometer to monitor the temperature.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 150°C.
Tip: Don't stir the mixture during this step.
- 4
Remove the saucepan from the heat and carefully pour in the heavy cream. The mixture will bubble up vigorously, so be cautious.
Tip: The mixture will thicken as it cools.
- 5
Return the saucepan to medium heat and cook, stirring constantly, until the caramel sauce thickens and turns a deep amber colour.
Tip: This should take about 5 minutes.
- 6
Remove the saucepan from the heat and stir in the vanilla extract. Let the caramel sauce cool slightly before transferring it to a bowl to cool completely.
Tip: You can also store the caramel sauce in an airtight container in the fridge for up to 3 days.
- 7
In a separate saucepan, melt the dark chocolate over low heat, stirring occasionally.
Tip: Use a spatula to scrape the sides of the pan.
- 8
Pour the melted chocolate into a lined or greased 20cm square baking tin.
Tip: Use a spatula to spread the chocolate evenly.
- 9
Pour the cooled caramel sauce over the chocolate layer.
Tip: Use a spatula to spread the caramel evenly.
- 10
Refrigerate the caramel sauce for at least 30 minutes to set.
Tip: Cut the slices into desired sizes.
- 11
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Use a spatula to spread the chocolate evenly.
- 12
Pour the melted chocolate over the caramel layer.
Tip: Drizzle with flaky sea salt, if desired.
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