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.

Name: “Chokito” Chocolate Caramel Slice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16 serves
Ingredients: 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

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?

Crazy but true

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.

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Simple Stuff

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

Butter
Sweetened condensed milk
Dark brown sugar
Glucose or corn syrup
White chocolate

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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5 from 1 vote

“Chokito” Chocolate Caramel Slice

Prep Time

10 mins

Cook Time

10 mins

Setting time

3 hrs

Total Time

20 mins

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.

Course: Afternoon Tea, Dessert, Snack, Sweets

Cuisine: Australian

Servings: 16 serves

Author: Marie

Ingredients

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

Instructions

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 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.

Recipe Notes

I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).