Coffee Caramel Slices

Prep Time: 20 minutes (excludes chill time) 

Cook Time: 10-15 minutes
Bake Time:  27-30 minutes 

Yield: 16 bars 

Ingredients 

For the Shortbread Base 

1 ¼ cups all-purpose flour, spooned & leveled 

½ cup dark brown sugar, packed 

½ cup desiccated coconut 

4 ounces Zeal Creamery Unsalted Butter, melted 

For the Caramel Filling
½ cup dark brown sugar, packed 

3 ounces  Zeal Creamery Unsalted Butter, cut into ½-inch cubes 

1 Tablespoon golden syrup or honey 

1 teaspoon instant espresso powder, optional 

½ teaspoon pure vanilla extract 

One 14 ounce can sweetened condensed milk 

¼ teaspoon kosher salt

For the Chocolate Topping 

8 ounces semi-sweet dark chocolate, roughly chopped 

1 Tablespoon vegetable oil or coconut oil  

Directions

  1. Preheat oven to 350°F. 

  2. Line an 8-inch x 8-inch square baking pan with parchment paper and lightly coat with cooking spray. Set aside. 

  3. Make the shortbread base: To a medium mixing bowl, add all ingredients for the shortbread base. Use a fork to mix until the dough reaches the consistency of wet sand. 

  4. Transfer mixture to the prepared baking pan and use your hands to evenly press shortbread base into the pan. 

  5. Bake until the surface is golden, about 15 minutes. Transfer to a baking rack to cool. 

  6. Reduce oven to 325°F. 

  7. Make the caramel filling: Place brown sugar, butter, syrup or honey, instant espresso powder (if using) and vanilla in a medium saucepan over medium-low heat. Whisk constantly until butter has melted and mixture starts to bubble, 4-5 minutes. 

  8. Add condensed milk to the pan. Whisk constantly until mixture thickens, turns golden, and bubbles are large and slow, about 10 minutes. 



  9. Remove from heat and whisk in salt. 

  10. Pour mixture over the shortbread base and spread evenly. 

  11. Bake until edges have browned a bit, about 12 minutes. Remove from oven and let cool on a baking rack for at least 30 minutes, or until room temperature. 

  12. Make the chocolate topping: Place chocolate and oil in a microwave safe bowl. Microwave in 30 second increments, stirring in between, until chocolate has fully melted (make sure the chocolate doesn’t burn)! 

  13. Pour chocolate over caramel. Gently tilt the pan to evenly spread the chocolate.

  14. Place in the refrigerator until set, about 2 hours. 

  15. When ready to serve, remove pan from refrigerator and leave out at room temperature for 10 minutes. Slice into 16 bars and serve! 

Mickayla Wawrousek