This “Chokito” Chocolate Caramel Slice is my take on that famous Australian treat, the Chokito chocolate bar. Easy caramel fudge sandwiched between two layers of chocolate and rice krispies.
Did you grow up with Chokito chocolate bars? I sure did. Caramel fudge encased in milk chocolate and rice krispies. Also similar to a 100 Grand bar except the caramel in a chokito is a firm fudge rather than a gooey caramel. Sounds like heaven right? Yep, that’s how I’d describe my Chokito Chocolate Caramel Slice.
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Well, crazy but true, I didn’t like chokitos for a long time. I remember going to the Perth Royal Show each year and one of the showbags I would get always had mini chokitos and I would just toss them aside. I don’t remember ever trying them though. I think I just decided I didn’t like them.
Well, had I known then what a fudge fiend I would turn into, I’m sure I would have inhaled those mini chocolate bars. Lucky for me, I did eventually try one and it was only a matter of time before I recreated it myself. Plus caramel is also one of my favourite flavours now and I use it wherever I can
So easy to make
To create my “Chokito” Chocolate Caramel Slice, I made a simple caramel fudge and sandwiched it between two layers of milk chocolate and rice krispies. It tasted perfect and my wonderfully supportive taste testers all loved it too.
This is simple stuff people. We start by making a simple caramel fudge from just 5 ingredients which is the work of less than 10 minutes
- Sweetened condensed milk
- Dark brown sugar
- Glucose or corn syrup
- White chocolate
Melt some chocolate (I like milk chocolate for this recipe), then mix it with rice krispies. Pour half into a prepared 8×8 inch square baking tin, then pour the prepared fudge over the top. Top that with the remaining chocolate and rice krispies mixture and leave it to set.
To cut nice straight slices like this, use a hot knife.
Then melt some chocolate and mix in a good amount of rice bubbles or rice krispies. Now you just layer it up and let it set. There’s no baking required and the process takes less than half an hour. The hardest part is waiting for it to set.
I so often use dark chocolate but I definitely recommend using milk chocolate for this recipe, just like the original Chokito.
Soft fudge, chocolate and crispy bits, this “Chokito” Chocolate Caramel Slice is da bomb.
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- 57 g / 1/2 stick / 1/4 cup unsalted butter
- 1/2 can / 200g / 7 oz sweetened condensed milk
- 100 g / 1/2 cup packed / 3.5oz dark brown sugar
- 1 1/2 tablespoons liquid glucose (or light corn syrup) - (notes)
- 100 g white chocolate, chopped
- 2 teaspoons vanilla extract
- 500 g milk chocolate
- 1 1/2 cup puffed rice
- Chop the white chocolate up finely. Line a square 8x8 inch baking pan with baking paper.
- Combine the sweetened condensed milk, sugar, glucose (or corn syrup) and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved.
- Bring the mixture to a gentle simmer and simmer while stirring for another 5-6 minutes until the mixture starts to come away from the side of the pan (when you stir, you will clearly see the side or bottom of pan before the mixture covers it up again).
- Take the mixture off the heat and mix through the vanilla and white chocolate until fully melted and incorporated.
- Set aside while you prepare the top and bottom layers
- Melt the milk chocolate in the microwave in 30 second bursts until almost totally melted. Make sure to stir very well between each burst as this will reduce the risk of overheating the chocolate. This should take no longer than two minutes. Stir to finish melting the last few bits.
- Add the rice bubbles (rice krispies / puffed rice) into the milk chocolate and stir well. Tip half of the mix into the prepared tin and press it out to the edges with a spatula.
- Pour the still warm fudge over the top and tap the tin on the bench top to level it out.
- Gently dollop and press the remaining chocolate and rice bubble mix over the top and smooth out.
- Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate for at least 3 hours or overnight.
- Cut into squares and serve.
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
- To get nice clean cuts, make sure the slice is cold first and heat your knife blade. You can do this by running hot water over the blade and then drying before you cut or use a kitchen blow torch for a few seconds to heat the blade (not too long). Rest the hot blade on the chocolate to start to melt a line, then confidently cut through. Some pieces may crack but that's fine.
TOOLS USED IN THIS RECIPE
- Heavy based stainless steel saucepan (the heavy base means the heat distributes better and the fudge won’t burn so easily)
- An 8×8 inch square baking tin
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