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4.04 from 50 ratings
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.
by Marie Roffey —Published May 29, 2018 (Updated Apr 30, 2021)
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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!
Make sure to try this hedgehog slice which is crunchy biscuit and chocolate.
Well, it was only a matter of time before I recreated it myself. Plus caramel is also one of my favourite flavours 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
Melt some chocolate (I like milk chocolate for this recipe), then mix it with rice krispies. Pour half into a prepared 8×8 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.
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 Chocolate Caramel Coconut Bars too
Soft fudge, chocolate and crispy bits, this “Chokito” Chocolate Caramel Slice is amazing and ever so slightly addictive.
OTHER RECIPES YOU MIGHT LIKE
- Chocolate Flapjacks
- Salted Caramel Fudge
- Caramel Chocolate Chip Cookie Bars
- Peanut Butter Caramel Slice
- Caramel Malteser Slice
- Biscoff millionaires shortbread
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“Chokito” Chocolate Caramel Slice
Yield: 16 serves
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Setting time: 3 hours hours
Total Time: 20 minutes minutes
4 from 50 ratings
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
Print Rate Pin
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
For best results, always weigh ingredients where a weight is provided
Equipment
Heavy basedstainless steel saucepan(the heavy base means the heat distributes better and the fudge won’t burn so easily)
An 8×8 inch square baking tin
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
- I use a standard Australian 20ml tablespoon (4 teaspoons 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.
MORE BARS AND SLICES!
Calories: 135kcal
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Australian
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
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Vicki Johnston —Reply
Wonderful quick and tasty easy recipeMarie Roffey —Reply
So happy you love it Vicki. Thanks so much for dropping back to review.
Jayne —Reply
Hi Marie, I so want to try this but not sure of the measurement of the rice krispies, do you know how much it would be in grams or ounces. Many thanks, I have loved all of your recipes I have tried so far.
Marie Roffey —Reply
Hello Jayne. Roughly 45g of rice krispies. I’m so happy you’re enjoying the recipes 🙂
vicki johnston —Reply
Easy to make recipe and very deliciousMarie Roffey —Reply
So happy you love it, Vicki.
Lila Rose —Reply
Hi, can I omit the glucose/corn syrup? If not, what could I use instead? That’s not an easy ingredient to find where I live.
Marie Roffey —Reply
You can but it helps to keep the texture smooth. Can you get golden syrup? That would work too.
John —Reply
What is the best way to store this and how long does it keepMarie Roffey —Reply
Hi John. An airtight container in the fridge is best, although if your pantry is very cool that should be fine too. It will keep for a week or two without a problem.
Brandy —Reply
Do you know the American measurements for the white and milk chocolate
Marie Roffey —Reply
Hello Brandy, thanks for requesting this, I’ve updated the recipe card as well, but the white chocolate is 1/2 cup / 3.5oz and the milk chocolate is 2 1/2 cups / 17.6oz. Enjoy 🙂
Helen —Reply
Can these be frozen
Marie Roffey —Reply
Hi Helen, technically yes but I haven’t tested it on this recipe. Sometimes the texture of fudge can change when its frozen but other than that all the components would normally freeze fine
Sophie —Reply
Additional I added Desiccated coconut to chocolateMarie Roffey —Reply
Sounds like a great addition, Sophie 🙂
Lisa —Reply
Easy to make, my nine year old put these together for my husbands birthday and they taste so good!Marie —Reply
Thanks Lisa and Happy Birthday to hubby 🙂
Faith —Reply
Hey Marie do I put the vanilla extract in the top layer/bottom layer? Ta FaithMarie —Reply
Hey there Faith, sorry about that. It goes into the caramel layer. I’ll fix the recipe now. Hope you enjoy 🙂
Natalie —Reply
Oh my, these chocolate bars look absolutely delicious!Marie —Reply
They’re so good. You really should give them a try Natalie
