Imagine indulging in a luxurious treat that perfectly balances creamy caramel, crunchy puffed rice, and silky chocolate. This “Chokito” Chocolate Caramel Slice is inspired by the beloved Australian Chokito chocolate bar, offering a homemade twist that’s easy to create and undeniably satisfying. With its layers of rich caramel fudge nestled between crisp chocolate-puffed rice, this dessert is a symphony of textures and flavors—a perfect treat for gatherings, celebrations, or simply when you’re craving something indulgent.
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“Chokito” Chocolate Caramel Slice
Decadent layers of chocolate, gooey caramel, and a crispy crunch—this Chokito-inspired slice is the dessert of your dreams! 🍫✨ #ChocolateHeaven #CaramelCravings #SweetToothBliss #HomemadeGoodness #DessertGoals #ChokitoSlice #BiteSizedHappiness #LayeredPerfection #IndulgeYourself #SweetTreats
- Total Time: 20 minutes (plus 3 hours setting time)
Ingredients
- 57 g unsalted butter (½ stick / ¼ cup)
- ½ can sweetened condensed milk (200g / 7 oz)
- 100 g dark brown sugar (½ cup packed / 3.5oz)
- 1 ½ tablespoons liquid glucose (or light corn syrup)
- 100 g white chocolate, chopped (½ cup / 3.5oz)
- 2 teaspoons vanilla extract
- 500 g milk chocolate (2 ½ cups / 17.6oz)
- 1 ½ cups puffed rice
Instructions
- Chop the white chocolate finely. Line an 8×8 inch baking pan with baking paper.
- Combine the condensed milk, sugar, glucose (or corn syrup), and butter in a heavy-based saucepan. Stir until the sugar dissolves, ensuring the mixture doesn’t boil.
- Simmer gently, stirring, for 5–6 minutes. The mixture should begin to pull away from the sides of the pan. Remove from heat and stir in the vanilla and chopped white chocolate until smooth. Set aside.
- Melt the milk chocolate in the microwave in 30-second bursts, stirring well between each burst to prevent overheating. Once almost fully melted, stir to finish melting.
- Add the puffed rice to the melted milk chocolate and mix well. Press half the mixture into the prepared tin, spreading evenly with a spatula.
- Pour the warm caramel fudge over the chocolate layer, tapping the tin on the counter to level it out.
- Top with the remaining chocolate-puffed rice mixture, gently pressing it down. Smooth the surface with a spatula.
- Cool for 30 minutes at room temperature, then cover and refrigerate for at least 3 hours or overnight.
- Cut into squares and serve.
Notes
- Use a heavy-based saucepan to evenly distribute heat and prevent burning.
- For clean slices, refrigerate the slice until firm, then heat your knife blade with hot water or a kitchen blow torch.
- Experiment with dark or white chocolate for a flavor twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Whether you’re an experienced baker or a dessert enthusiast seeking a new challenge, this recipe is straightforward and approachable. Just a few simple steps will lead you to a stunning slice that’s as beautiful as it is delicious. Let’s dive into the magic of this delectable recipe.
ingredients
- 57 g unsalted butter (½ stick / ¼ cup)
- ½ can sweetened condensed milk (200g / 7 oz)
- 100 g dark brown sugar (½ cup packed / 3.5oz)
- 1 ½ tablespoons liquid glucose (or light corn syrup)
- 100 g white chocolate, chopped (½ cup / 3.5oz)
- 2 teaspoons vanilla extract
- 500 g milk chocolate (2 ½ cups / 17.6oz)
- 1 ½ cups puffed rice
equipment
- Heavy-based stainless steel saucepan
- 8×8 inch square baking tin
instructions
Chop the white chocolate finely. Line an 8×8 inch baking pan with baking paper.
Combine the condensed milk, sugar, glucose (or corn syrup), and butter in a heavy-based saucepan. Stir until the sugar dissolves, ensuring the mixture doesn’t boil.
Simmer gently, stirring, for 5–6 minutes. The mixture should begin to pull away from the sides of the pan. Remove from heat and stir in the vanilla and chopped white chocolate until smooth. Set aside.
Melt the milk chocolate in the microwave in 30-second bursts, stirring well between each burst to prevent overheating. Once almost fully melted, stir to finish melting.
Add the puffed rice to the melted milk chocolate and mix well. Press half the mixture into the prepared tin, spreading evenly with a spatula.
Pour the warm caramel fudge over the chocolate layer, tapping the tin on the counter to level it out.
Top with the remaining chocolate-puffed rice mixture, gently pressing it down. Smooth the surface with a spatula.
Cool for 30 minutes at room temperature, then cover and refrigerate for at least 3 hours or overnight.
Cut into squares and serve.
tips for success
- Use a heavy-based saucepan to evenly distribute heat and prevent burning.
- For clean slices, refrigerate the slice until firm, then heat your knife blade with hot water or a kitchen blow torch.
- Experiment with dark or white chocolate for a flavor twist.
serving suggestions
Serve these indulgent slices as a decadent dessert at parties, pair with coffee for a mid-afternoon treat, or wrap them as thoughtful homemade gifts. This recipe is sure to become a favorite, impressing family and friends with its irresistible combination of flavors and textures.