Chocolate Caramel Slice
Indulge in the irresistible decadence of this Chocolate Caramel Slice, a three-layered treat that's perfect for dessert lovers and baking enthusiasts alike. Featuring a buttery biscuit base made with plain flour, coconut, and brown sugar, a luscious golden caramel center crafted from sweetened condensed milk, and a smooth, glossy dark chocolate topping, this slice is a harmony of textures and flavors. Ready in just an hour, this crowd-pleaser is surprisingly simple to achieve, making it ideal for parties, afternoon tea, or simply satisfying your sweet cravings. Whether served chilled or at room temperature, each bite delivers a melt-in-your-mouth experience that’s guaranteed to impress. Perfect keywords include "chocolate caramel slice recipe," "easy caramel dessert," and "layered sweet treat."
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 150 g Plain flour
- 50 g Desiccated coconut
- 100 g Brown sugar
- 200 g Unsalted butter
- 400 g Sweetened condensed milk
- 60 ml Golden syrup
- 200 g Dark chocolate
- 2 tbsp Vegetable oil
Instructions
Preheat your oven to 180°C (350°F). Line a 20cm x 30cm (8in x 12in) baking tin with baking paper.
In a large mixing bowl, combine the plain flour, desiccated coconut, and brown sugar.
Melt 125g of the unsalted butter and add it to the flour mixture. Stir until all ingredients are well combined and a crumbly dough forms.
Press the dough evenly into the base of the prepared tin. Use the back of a spoon to flatten it out.
Bake in the preheated oven for 15 minutes or until the base is lightly golden. Remove from the oven and set aside to cool slightly.
For the caramel layer, place the remaining 75g of unsalted butter, sweetened condensed milk, and golden syrup in a saucepan over medium heat.
Stir constantly for about 8-10 minutes or until the mixture thickens and turns a light caramel color.
Pour the caramel over the cooled base and spread evenly. Return to the oven and bake for another 10 minutes.
Remove from the oven and allow it to cool to room temperature, then refrigerate until the caramel layer is set.
Melt the dark chocolate in a heatproof bowl over a pan of simmering water, stirring occasionally. Once melted, add the vegetable oil and stir until smooth.
Pour the melted chocolate over the set caramel layer and spread evenly using a spatula.
Refrigerate until the chocolate is set, about 30 minutes.
Once set, use a sharp knife to cut the slice into squares or rectangles.
Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 26.7 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 203 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
