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  • Makes 15 slices
  • 60 mins cook

Chocolate and salted caramel slice

A match made in heaven. Salted caramel and chocolate are both rich, decadent and irresistibly compatible. Soft, sweet and salty, this slice is the perfect treat to bake for ultimate indulgence.


  • 1 cup plain flour
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup ground almonds
  • 1/2 tbsp cocoa
  • 250 g butter, melted
  • 2 395g cans sweetened condensed milk
  • 1/3 cup golden syrup
  • 3/4 cup pecans, roughly chopped
  • 1 1/2 tbsp sea salt
  • 150 g dark cooking chocolate, chopped
  • 50 g kremelta, chopped


  1. Preheat the oven to 200°C. Line a 20cm x 30cm slice tin with baking paper, extending 3cm over the long sides.
  2. Place flour, sugar, ground almonds, 1 Tbsp cocoa and half the butter in a bowl; mix well to combine.
  3. Press mixture evenly into the prepared tin and bake for 12 minutes or until firm. Remove from oven and set aside to cool.
  4. Place remaining butter, condensed milk, golden syrup and remaining cocoa in a medium saucepan over medium heat; whisk for 10 minutes or until thickened.
  5. Stir through pecans and salt then pour mixture over cooled base. Bake for 8-10 minutes or until firm. Refrigerate until completely cool.
  6. Melt the dark chocolate and Kremelta together in a heatproof bowl placed over a pan of simmering water; stir to combine. Pour over caramel and refrigerate until set.


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10 ratings
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