Instructions
Step 1: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
Step 2: In a medium bowl, mix the melted butter, granulated sugar, vanilla extract, flour, and salt until a soft dough forms.
Step 3: Press the dough evenly into the prepared baking pan.
Step 4: Bake the base for 18 to 20 minutes, or until lightly golden. Allow it to cool slightly.
Step 5: In a saucepan over medium heat, combine the sweetened condensed milk, butter, brown sugar, and corn syrup.
Step 6: Stir continuously for 8 to 10 minutes until the caramel thickens and turns golden.
Step 7: Remove the caramel from the heat and stir in the vanilla extract.
Step 8: Pour the caramel evenly over the baked base and spread smoothly.
Step 9: Bake for another 10 minutes, then allow the bars to cool completely.
Step 10: Melt the chocolate chips and coconut oil together in a microwave-safe bowl or double boiler until smooth.
Step 11: Pour the melted chocolate over the caramel layer and spread evenly.
Step 12: Refrigerate the bars for at least 2 hours until fully set.
Step 13: Slice into small squares or bars using a sharp knife.
Storage and Reheating Tips
Store Chocolate Caramel Slice Bars in an airtight container in the refrigerator for up to 1 week.
For cleaner cuts, allow the bars to sit at room temperature for 5 to 10 minutes before slicing.
Freeze the bars in a freezer-safe container for up to 2 months.
Keep the bars chilled in warm environments to prevent the chocolate and caramel layers from softening too much.
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