This "Chokito" Chocolate Caramel Slice is my interpretation of that acclaimed Australian treat, the Chokito chocolate bar. Simple 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. Likewise like a 100 Grand bar aside from the caramel in a chokito is a firm fudge instead of a gooey caramel. Sounds like paradise right? That's right, that is the manner by which I'd depict my Chokito Chocolate Caramel Slice.

All things considered, insane yet evident, I didn't care for chokitos for quite a while. I went to the Perth Royal Show every year and one of the showbags I would get consistently had scaled down chokitos and I would simply hurl them aside. I don't recall regularly attempting them however. I think I simply concluded I didn't care for them.

Also Try Our Recipe : Easy Lemon Coconut Custard Pie with Coconut Milk



  • 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


  1. Chop the white chocolate up finely. Line a square 8x8 inch baking pan with baking paper.
  2. 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.
  3. 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).
  4. Take the mixture off the heat and mix through the vanilla and white chocolate until fully melted and incorporated.
  5. Set aside while you prepare the top and bottom layers
  6. 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.
  7. 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.
  8. Pour the still warm fudge over the top and tap the tin on the bench top to level it out.
  9. Gently dollop and press the remaining chocolate and rice bubble mix over the top and smooth out.
  10. Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate for at least 3 hours or overnight.
  11. 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.

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