Chocolate caramel slice

  • 10 mins preparation
  • 35 mins cooking
  • Makes 30 Piece
  • Print


Chocolate caramel slice
  • 1 cup coconut
  • 1 cup rolled oats
  • 1 cup self-raising flour
  • 2 tablespoon golden syrup
  • 140 gram butter
  • 3/4 cup brown sugar
  • 1 can condensed milk
  • 40 gram butter
  • 2 tablespoon golden syrup
  • 1 block dark chocolate
  • 20 gram butter
  • white chocolate melts (optional)


Chocolate caramel slice
  • 1
    Preheat the oven to 180°C. Line a 27cm x 18cm slice tin.
  • 2
    In a large bowl combine the coconut, oats and flour.
  • 3
    In a medium saucepan combine the golden syrup, butter and brown sugar and heat gently until melted. Add to the dry ingredients and mix well. Press into the tin and smooth the surface with the back of a spoon.
  • 4
    Bake for 12-15 minutes or until lightly golden and puffed. Remove from the oven and cool for 5 minutes.
  • 5
    For the caramel, heat the condensed milk, butter and golden syrup and bring to the boil, simmer, stirring constantly for 4-5 minutes, until thickened and a rich caramel colour.
  • 6
    Pour over cooked base and bake for a further 8-10 minutes until golden around the edges. Cool completely before icing.
  • 7
    To make the icing, simply melt the dark chocolate and butter in the microwave or over a double boiler until smooth and glossy.
  • 8
    Spread over the slice and drizzle with melted white chocolate.


As if this isn’t sweet and indulgent enough! For a decadent dessert platter, stack slices in a pyramid and drizzle over melted chocolate. It really says “eat me!” I love the addition of oats to the base; they give substance and you can pretend it’s good for you!

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