White Chocolate Caramel Slices
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These white chocolate caramel slices are an absolute game changer for when you want something special without spending hours in the kitchen. With just forty five minutes from start to finish, they're honestly one of the quickest indulgences you can make. The combination of buttery biscuit base, gooey caramel middle, and creamy white chocolate top is absolutely irresistible, and the flaky sea salt on top adds this beautiful contrast that makes each bite interesting. White chocolate contains cocoa butter which actually has some beneficial antioxidants, so you can feel at least a little virtuous about treating yourself. These come together with simple pantry staples and require barely any skill, making them perfect for baking with kids or impressing guests without stress.
Ella x
Ingredients
- 200 gbutter
- 400 gcaster sugar
- 150 gbrown sugar
- 400 gwhite chocolate
- 300 gbiscuits(Crushed)
- 5 gsalt
- 250 gcaramel sauce
- 2 eggeggs
- 1 tspvanilla extract
- 10 gflaky sea salt
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF). Line an 18cm square baking tin with parchment paper.
- 2
In a large saucepan, melt the butter, caster sugar, brown sugar and salt over low heat, stirring occasionally.
Tip: Be patient, this will take about 10 minutes.
- 3
Remove from heat and stir in the white chocolate until melted and smooth.
Tip: Be patient, this will take about 5 minutes.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Don't overmix!
- 5
Pour the mixture into the prepared baking tin and smooth the top.
- 6
Bake for 20-25 minutes, or until the edges are lightly golden.
- 7
Remove from the oven and sprinkle the crushed biscuits over the top.
- 8
Return the tin to the oven for a further 5 minutes, or until the biscuits are golden.
- 9
Remove from the oven and let cool completely.
- 10
Once cool, melt the caramel sauce in a saucepan over low heat.
Tip: Be patient, this will take about 5 minutes.
- 11
Pour the melted caramel over the top of the biscuit layer.
- 12
Refrigerate for at least 2 hours to set the caramel.
Tip: This will help the caramel set properly.
- 13
Cut into squares and dust with flaky sea salt.
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