Caramel Slice with Toasted Coconut and Pretzels
Crunchy, salty, sweet & silky — this caramel slice is doing the most in the best way. The pretzels aren’t just a cute add-on either; they bring this gorgeous savoury pop that cuts through all the sweetness and gives you that little surprise crunch your teeth weren’t ready for (in a good way).
That hit of umami from the pretzels balances the buttery caramel and rich chocolate so the whole thing feels indulgent without being heavy. It’s familiar, nostalgic caramel slice energy… but elevated, playful, and a little bit cheeky.
Ingredients:
Base
Preheat oven to 170°C. Mix together:
- 1 cup plain flour
- ¾ cup shredded coconut (moist or desiccated)
- ½ cup brown sugar
- 130g melted butter
Flatten into a slice tray, (I used 6×10 inch pan) bake 10–15 mins until golden. Let cool.
Caramel Layer
- 115g unsalted butter
- 185g brown sugar
- 3½ tbsp golden syrup
- 350g sweetened condensed milk
- 200g white chocolate, broken into pieces
Toppings
- 1/4 cup toasted coconut
- 1/2 cup Salted Pretzels
- 240gms melted Dark Chocolate and 2 tsp neutral oil (I use Macadamia Oil)
- Sprinkle of Sea Salt (Optional)
Method :
- Melt butter on low heat.
- Add sugar, golden syrup & condensed milk, stir until dissolved.
- Increase to medium heat, stirring until bubbling and thickened.
- Remove from heat, stir in white chocolate until smooth.
- Pour over cooled base, smooth out and chill until caramel has set.
- Melt 240g dark chocolate and pour evenly over the caramel.
- While the chocolate is still warm, top with salted pretzels, a sprinkle of sea salt and extra coconut shreds.
- Chill until firm, slice, and enjoy!
