I loved finding a little square of this chocolate slice in my lunchbox for a treat. This Chocolate Caramel Slice recipe is so tasty and easy to assemble. It’s just crushed biscuits with butter for the base, spread with caramelised condensed milk and melted chocolate. For an adult twist, you could sprinkle quality salt flakes on top, or stir a little salt into the caramel as you prepare the filling.

Recipe adapted from Australian Women’s Weekly Best Ever Cakes and Slices (out of print)

You will need: a baking pan (28 x 18cm; 11 x 7in)

Chocolate Caramel Slice

Chocolate Caramel Slice
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This Chocolate Caramel Slice recipe is so tasty and easy to assemble. It’s just crushed biscuits with butter for the base, spread with caramelised condensed milk and melted chocolate. For an adult twist, you could sprinkle quality salt flakes on top, or stir a little salt into the caramel as you prepare the filling.
Servings: pieces at least
Units:

Ingredients

Biscuit Base
Caramel Filling
Chocolate Topping

Instructions

Biscuit Base
  1. Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line the base of a 28x18cm (11x7in) baking tin with baking paper.
  2. Add the flour, brown sugar, coconut and melted butter to a bowl. Stir well. Firmly press this mixture into the baking tin until it fully covers the base of the pan.
  3. Bake for 10 minutes then remove the pan from the oven. Keep the oven on.
Caramel Filling
  1. In a small saucepan add the condensed milk, golden syrup and butter. Stir constantly over low heat as the caramel begins to thicken and comes to a boil.
  2. When the caramel is golden brown and of a slow pouring consistency pour the caramel over the warm cooked biscuit base and spread it so it covers the whole base.
  3. Bake the biscuit base with the caramel on top for another 10 minutes. Remove from the oven and allow it to cool completely in the tray.
Chocolate Topping
  1. In a small saucepan over low heat melt the chocolate and butter. Stir together until the mixture is glossy.
  2. Spread the chocolate topping over the biscuit and caramel base. Sprinkle a pinch of sea salt flakes over the top if you'd like. When the chocolate has set, cut the slice into squares.

Baking Tips

  • Slice is stored at room temperature in an airtight container
  • The thickness of the caramel layer in the middle depends on how long you let it boil for in the saucepan. A light golden colour will be a thinner caramel and a deeper brown will be thicker.

An easy slice with a biscuit base, caramel filling and chocolate topping.