Did you grow up with Chokito chocolate bars? I remember tossing them aside as a kid, but I soon turned that around (and made up for lost time). Now I make my own in this Chokito Chocolate Caramel Slice.

Caramel fudge encased in milk chocolate and rice krispies. Chokito bars are 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!

A pile of chocolate caramel slice on a wooden board.

Well, 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 like I did recently in these Caramel Malteser Bars.

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

  • Butter
  • Sweetened condensed milk
  • Dark brown sugar
  • Glucose or corn syrup
  • White chocolate
A piece of chocolate caramel slice with a bite mark in it.

Melt some chocolate (I like milk chocolate for this recipe), then mix it with rice krispies. Pour half into a prepared 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.

There’s no baking required and the process takes less than half an hour. The hardest part is waiting for it to set.

To cut nice straight slices like this, use a hot knife.

Closeup of a chocolate bar filled with caramel and rice krispies.

I so often use dark chocolate in my recipes but I definitely recommend using milk chocolate for this one, just like the original Chokito.

For more chocolate and caramel recipes check out my Caramel Chocolate Marshmallow Cookie Bars or my Chocolate Caramel Coconut Bars too

Soft fudge, chocolate and crispy bits, this “Chokito” Chocolate Caramel Slice is amazing and ever so slightly addictive.

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Closeup of a chocolate bar filled with caramel and rice krispies.

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A pile of chocolate caramel slice on a wooden board.

“Chokito” Chocolate Caramel Slice

3.84 from 37 votes
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.
Make sure to allow for setting time before serving

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) (note 1)
  • 100 g white chocolate, chopped (½ cup / 3.5oz)
  • 2 teaspoons vanilla extract
  • 500 g milk chocolate (2 ½ cups / 17.6oz)
  • 1 ½ cup puffed rice

Equipment

Instructions
 

  • Chop the white chocolate up finely. Line a square 8×8 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.

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. 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.
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