We've taken the classic Aussie caramel slice and made a mouth-watering free-from version. Each box contains a gluten free biscuit base, caramel mix for a rich middle layer, and chocolate for the topping. It's vegan-friendly and free from gluten, wheat, soy, and egg.

315g

INGREDIENTS:

• 200g Biscuit Base Mix
• 75g Choc Buttons
• 40g Caramel Mix
• 80g (2.8oz) Dairy Free Butter or Margarine
• 500g (17oz) Coconut Milk (NOT CREAM)
• 100g (3.5oz) Golden Syrup
• 2 Tbsp of Light Oil

METHOD

• Preheat oven to 175°C fan-forced (375°F). Grease and line 20cm (7.8in) square baking tray.
• BISCUIT BASE: Add dairy free butter or margarine and the biscuit base mix sachet to a medium bowl; use your hands and mix ingredients to for a smooth dough. Press the dough to fit evenly across the base of the baking tray and bake for 10 minutes, allowing it to cool in the tin.
• THE CARAMEL: Place the coconut milk, golden syrup and caramel mix sachet in a large saucepan and bring to a boil while whisking. Continue to simmer rapidly for 14 minutes, whisking occasionally. After 14 minutes, pour the caramel mixture onto the cooked biscuit mix; smooth the top with a spatula; leave aside at room temperature to set, approx 20 minutes. Start the topping when the caramel is firm enough that the choc will set on top!
• THE CHOC TOPPING: Place choc buttons and light oil in microwave safe bowl. Microwave for 30 seconds, take out and stir, repeat this step until  the mix is all melted and smooth. Pour choc mixture over the top of the caramel and spread evenly. Store in the refrigerator. When set, eat it...Eat it all!