As an Amazon Associate, I earn from qualifying purchases. Some recipes may contain affiliate links that earn me a small commission, at no additional cost to you.

Main photo of gluten-free caramel hazelnut slice
Gluten-Free Caramel Hazelnut Slice

For that indulgent sugar-hit and ultimate sweet treat, this gluten-free caramel hazelnut slice does the trick. Being rich in taste and sugar, one slice should be enough but be warned, you will be tempted to have a second serving. Why not, after all, how often do you get to eat a gluten-free caramel slice?

* *
What ingredients are in a Caramel Hazelnut Slice?

This no-bake chilled slice consists of three layers:

Gluten-free biscuit base using either a store-bought or gluten-free digestive biscuits and some butter.

Caramel centre made with condensed milk, butter, golden syrup and roasted hazelnuts.

Chocolate topping using good quality chocolate with at least 70% cocoa content.

A display of all the ingredients needed for the gluten-free caramel hazelnut slice
An adobe photo of the gluten-free caramel hazelnut slice
How to get a strong biscuit base

The best biscuit to use for this caramel slice is the digestive biscuit which can be either purchased or homemade by following my recipe

​Depending on which biscuit you choose as your caramel slice base, the amount of butter added will vary to achieve a compact base. I notice that when I use home-baked biscuits, I need less butter. Whereas store-bought biscuits are drier and require more butter.

My tip is to add the butter slowly and test the consistency by rubbing the crumbs in your fingers. The crumbs should stick to your fingers easily. If they crumble and fall back into the bowl too quickly, add more butter. Another tip is to press the biscuit base down well with the back of a spoon or flat-bottomed glass.

 

A stack of gluten-free digestive biscuits on a board
Tips for a successful caramel centre
Cooking temperature

Keep the stove-top temperature at a medium level and only lower the heat slightly as it begins to thicken. 

Stirring

There is no way out of it, you have to stir constantly while the caramel is cooking otherwise it will catch at the bottom of the saucepan and develop into a lumpy sauce with an ugly appearance.

The number 8 test

To test if the caramel is ready, simply draw the number 8 by drizzling the caramel over the surface using a spatula. It is ready when the number is visible for 8 to 10 seconds and the caramel appears slightly golden.

A saucepan cooking the caramel and showing it is ready by writing number 8 on the surface.
Tips for a perfect slice
Follow the recipe

This caramel slice has been tested countless times and on each occasion, the slice came out perfect by following the chilling times exactly in the recipe. If you are making this slice during warm weather, make sure your refrigerator is at its optimal temperature and chill the slice at the back of the refrigerator where it is the coldest.

Slicing

If you want to serve nicely cut caramel slices without the chocolate cracking in all directions, it is important to score the chocolate topping and the caramel centre an hour after it has been added on top of the caramel centre.

The chocolate and caramel will still be soft enough to slice thorough but will hold the score lines intact and shouldn’t merge together again. If this does happen, simply chill for another 10 minutes and try again.

The chocolate layer added to the caramel slice

The final slice

Once the caramel slice is fully set, allow it to come to room temperature for 15 minutes before cutting straight through the slice by following the score lines on the chocolate topping. Clean and wipe your knife often to keep the caramel slice sides tidy.

Several gluten-free caramel hazelnut slices stacked together with some hazelnuts scattered around them
Main photo of gluten-free caramel hazelnut slice

Gluten-Free Caramel Hazelnut Slice

by Sandra, Fun Without Gluten
This no-bake chilled slice consists of three layers: a gluten-free biscuit base, caramel centre with hazelnuts and a topping using good quality chocolate.
Once sliced into your preferred size, simply store them in the fridge for the entire week, if they last that long!
5 from 5 votes
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 3 hours 20 minutes
Total Time 4 hours 5 minutes
Course Dessert, Kids' Snacks, Party Food
Cuisine General
Servings 24 slices

Ingredients
  

GLUTEN-FREE BISCUIT BASE

CARAMEL CENTRE

  • 320 g condensed milk
  • 30 g butter
  • 2 tbsp golden syrup, light corn syrup or brown rice syrup
  • 80 g halved hazelnuts, toasted and skins removed

CHOCOLATE TOPPING

  • 250 g good quality chocolate, at least 70% cocoa content
  • 1 tbsp butter

Instructions
 

  • Gather and measure all the ingredients needed to make the slice.
    A display of all the ingredients needed for the gluten-free caramel hazelnut slice

GLUTEN-FREE BISCUIT BASE

  • Line the base of a baking tin with a minimum measurement of 18 x 18 cm with baking paper, leaving some paper overhanging the edges. If doubling or tripling the recipe, use a larger tin.
    An empty square baking tray being measured out for some baking paper lining
  • Crush the gluten-free biscuits until they resemble fine crumbs.
  • Add the melted butter and mix well.
  • Transfer the biscuit mixture to the base of the tin, pressing down with the back of a spoon.
    The gluten-free biscuit layer for the gluten-free caramel hazelnut slice
  • Chill for 20 mins.

CARAMEL CENTRE

  • Over medium heat, mix the condensed milk with the butter and golden syrup in a small saucepan.
  • Stir constantly for 15 to 20 mins.
  • Lower the heat slightly as it begins to thicken. To test if it is ready, simply draw the number 8 by drizzling the caramel over the surface using a spatula. It is ready when the number is visible for 8 to 10 seconds and the caramel appears slightly golden.
    NOTE: Please note this may take longer than 20 mins if doubling or tripling the recipe.
    A saucepan cooking the caramel and showing it is ready by writing number 8 on the surface.
  • Remove the caramel from the heat and immediately pour the caramel on top of the biscuit base.
  • Scatter the hazelnuts over the caramel layer.
    The hazelnuts being added on top of the caramel layer
  • Chill for one hour.

CHOCOLATE TOPPING

  • Melt the chocolate and butter in a fitted bowl over simmering water in a pan. Do not stir the chocolate and butter at this stage.
    The chocolate and butter being melted in a bain marie
  • Once the chocolate has broken down and the butter has melted, give them a good stir and take the pan off the heat.
  • Pour the chocolate mixture over the set chilled caramel centre, spreading it evenly towards the sides and corners.
  • Chill for one hour and score the caramel with a sharp knife into equal-sized slices. Only score the chocolate and the caramel layer. Do not slice into the biscuit base yet.
    The chocolate layer added to the caramel slice
  • Return to set for another hour.

SLICING THE CARAMEL SLICE

  • Before slicing the caramel slice, allow it to stand at room temperature for 15 minutes before lifting the baking paper from the sides and transferring it to a chopping board.
  • Using a large knife, carefully slice where the score lines are, making sure to slice through the biscuit layer. Wipe the knife with a paper towel and some water each time the knife is used. This keeps the sides of the caramel slice looking tidy without any loose biscuit crumbs attached.

Notes

  • Keeps for one week chilled
  • Suitable to freeze 
Keyword gluten-free caramel hazelnut slice, gluten-free caramel slice, gluten-free chocolate slice, gluten-free no-bake slice
Tried this recipe?Let us know how it was!
Please mention @fun_without_gluten or tag #funwithoutgluten!
A stack of caramel slices with several behind on the a platter

you may also like

a small square of gluten-free jelly slice on a small plate

Gluten-Free Jelly Slice

A tower of gluten-free chocolate fudge brownies with a sprinkle of icing sugar

Gluten-Free Fudge Brownies

A slice of gluten-free key lime pie

Gluten-Free Key Lime Pie

GDPR Cookie Consent with Real Cookie Banner