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.
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.

CHOCOLATE CARAMEL SLICE

Makes: 12-16 squares      Difficulty: Easy

EQUIPMENT:

Baking tin 28cm x 18cm

INGREDIENTS:

Biscuit Base

150g Self Raising Flour
160g Brown Sugar
85g Desiccated Coconut
125g Unsalted Butter

Caramel Filling

440g Sweetened Condensed Milk
2 tablespoons of Golden Syrup
30g Unsalted Butter

Chocolate Topping

125g Dark Chocolate, chopped
30g Unsalted Butter
Sea Salt Flakes

METHOD:

Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Prepare the biscuit base. Use a small saucepan on low heat to melt down the butter. While it’s melting grab a medium bowl and stir together the flour, brown sugar and coconut. Add the melted butter to the bowl and stir well until the ingredients are all combined. Don’t worry if it looks too dry. With clean hands pour the mixture into the prepared baking tin and firmly press the biscuit base down until it fully covers the bottom of the pan. Set your kitchen timer for 10 minutes. Check oven has reached correct temperature. Bake in the middle rack of the oven. Remove when done. Keep the oven on.

Prepare the caramel filling. In a small saucepan add the condensed milk, golden syrup and butter. Stir together over low heat until the mixture begins to thicken. Keep stirring as the caramel comes to the boil. Stir as it thickens to a slow pouring consistency. When done pour the caramel over the warm cooked biscuit base and spread it so it covers the whole base. Bake for another 10 minutes. Remove from the oven and allow it to cool completely in the tray.

Prepare the chocolate topping. In a small saucepan over low heat melt the chocolate and butter. Stir together until the mixture is glossy. Spread the chocolate topping over the biscuit and caramel base. Sprinkle a pinch of sea salt flakes over the top.

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.

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

Chocolate Caramel Slice

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This Chocolate Caramel Slice recipe has a biscuit base with a caramelised condensed milk filling and chocolate topping.
Chocolate Caramel Slice
Course Slices
Cuisine Baking
Servings 12 pieces at least
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 20 minutes

Ingredients

pieces at least
Biscuit Base
  • 150 g Self Raising Flour
  • 160 g Brown Sugar
  • 85 g Desiccated Coconut
  • 125 g Unsalted Butter melted
Caramel Filling
  • 395 g Sweetened Condensed Milk one can
  • 2 tablespoons Golden Syrup
  • 30 g Unsalted Butter
Chocolate Topping
  • 125 g Dark Chocolate chopped
  • 30 g Unsalted Butter
  • Sea Salt Flakes (optional)

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.

Recipe Notes

  • 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.

We have other baking recipes to explore and slice recipes like no-bake lemon coconut slice and no-bake peanut butter slice. If you like chocolate we have a whole list of baking recipes with chocolate too.

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