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Sourdough Caramel Slice Recipe

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This Sourdough Caramel Slice is a delightful treat combining a crisp coconut base with a rich, glossy caramel layer made from sourdough discard and condensed milk. Topped with a smooth chocolate ganache, this dessert offers a perfect balance of sweet, buttery, and slightly tangy flavors with an inviting texture contrast. Ideal for snack time or sharing at gatherings, this homemade slice is as indulgent as it is satisfying.

Ingredients

Base

  • 120 g Salted Butter (melted)
  • 90 g Brown Sugar
  • 50 g Desiccated Coconut
  • 150 g All Purpose Flour
  • 100 g Sourdough Starter (or sourdough discard)

Caramel Filling

  • 130 g Salted Butter (cut into small cubes)
  • 85 g Brown Sugar
  • 5 g Vanilla Bean Paste
  • 5 g Salt (optional)
  • 390 g Condensed Milk (one can)

Chocolate Topping

  • 250 g Chocolate Chips (melted)
  • 20 g Vegetable Oil (or heavy cream)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 160°C (320°F). Line an 8" x 12" slice pan with parchment paper and set aside.
  2. Make the Base: In a medium bowl, combine melted butter, brown sugar, desiccated coconut, all-purpose flour, and sourdough starter. Mix well with a spatula, and use your hands if necessary to form a stiff mixture.
  3. Press Base into Pan: Transfer the base mixture into the prepared pan. Use your fingers or the base of a measuring cup/glass to spread and flatten evenly over the base of the pan.
  4. Bake Base: Bake in the preheated oven at 160°C (320°F) for 10 minutes while preparing the caramel filling.
  5. Prepare Caramel Filling: In a medium saucepan over medium heat, melt cubed butter with brown sugar, vanilla bean paste, and optional salt, whisking until combined and bubbly at the edges.
  6. Add Condensed Milk: Pour in the condensed milk and whisk continuously over medium heat. Allow the mixture to warm and bubble, whisking often to prevent sticking.
  7. Thicken Caramel: Whisk continuously for about 4 to 5 minutes, ensuring the caramel thickens, darkens, and becomes glossy. Adjust heat as needed to avoid burning.
  8. Pour Caramel on Base: Remove the base from the oven, lower oven temperature to 150°C (300°F), and pour the hot caramel evenly over the baked base using a spatula.
  9. Bake Caramel Layer: Return the pan to the oven and bake for 10 minutes at 150°C (300°F) until the caramel bubbles and sets.
  10. Cool Before Refrigeration: Remove from oven, cool for 10 minutes at room temperature, then transfer to the fridge on a protective board for at least 2 hours until caramel sets.
  11. Melt Chocolate Topping: Melt chocolate chips in 30-second increments in the microwave, stirring between, or use a double boiler. Stir in vegetable oil or heavy cream to combine.
  12. Apply Chocolate Topping: Pour melted chocolate over the set caramel layer and spread quickly with an offset spatula to edges.
  13. Set Chocolate: Refrigerate the slice again for 10 minutes or until the chocolate topping solidifies.

Notes

  • Use sourdough discard as an eco-friendly way to reduce waste while adding flavor and texture.
  • The salt in the caramel is optional but enhances the flavor balance.
  • Vegetable oil or heavy cream in the melted chocolate topping helps achieve a smooth, glossy finish.
  • Ensure the caramel is continually whisked while cooking to avoid burning and achieve the perfect thickness.
  • Allow proper cooling and refrigeration time for caramel and chocolate to set fully before slicing.

Find it online: https://recipeplenty.com/sourdough-caramel-slice-recipe/