Classic chocolate caramel slice

Chocolate caramel slice lovers, we've got a recipe that will make your mouth water. So simple to make and combining the classic crispy base, creamy caramel inner and crunchy chocolate topping, it's bound to be a winner.

  • 55 mins preparation plus cooling and chilling
  • Makes 24 slices
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  • 1 cup plain flour
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup desiccated coconut
  • 125 g melted unsalted butter, plus 60g unsalted butter extra
  • 395 g canned sweetened condensed milk
  • 2 tbsp golden syrup or treacle
  • 185 g dark eating chocolate, coarsely chopped
  • 2 tsp vegetable oil


  • 1
    Preheat oven to 180°C. Grease a 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    Combine sifted flour, sugar and coconut in a medium bowl; stir in butter. Press flour mixture firmly into pan; bake for 15 minutes or until golden brown. Cool.
  • 3
    Combine extra butter, condensed milk and syrup in a medium saucepan; stir over low heat for 5 minutes or until thick and smooth. Pour mixture over base. Bake for 15 minutes or until golden brown. Cool.
  • 4
    Stir chocolate and oil in a medium heatproof bowl over a medium saucepan of simmering water for 3 minutes or until smooth. Spread chocolate mixture over slice. Refrigerate for 30 minutes or until set.

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