Wicked Caramel Slice
Indulge in the decadent layers of the Wicked Caramel Slice, a heavenly treat combining a buttery biscuit base, silky caramel filling, and a luscious dark chocolate topping. This irresistible dessert features a perfect balance of textures and flavors, with the slight crunch of desiccated coconut in the base complementing the smooth, rich caramel and glossy chocolate finish. Easy to prepare in just under an hour, this recipe uses pantry staples like sweetened condensed milk and golden syrup to create a show-stopping sweet that’s perfect for any occasion. Whether you’re hosting a party, satisfying a sweet tooth, or preparing a giftable homemade dessert, this caramel slice recipe promises guaranteed satisfaction. Don’t forget to refrigerate for the perfect set and slice with precision for those signature clean layers!
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Recipe Information
Ingredients
- 150 g plain flour
- 50 g desiccated coconut
- 100 g brown sugar
- 125 g unsalted butter (melted, for base)
- 120 g unsalted butter (for caramel filling)
- 395 g sweetened condensed milk
- 3 tbsp golden syrup
- 200 g dark chocolate
- 2 tsp vegetable oil
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm square baking tin with parchment paper.
In a mixing bowl, combine the plain flour, desiccated coconut, and brown sugar. Stir together until well mixed.
Add the melted butter (125g) to the dry mixture and mix until it forms a dough-like consistency.
Press the dough evenly into the base of the prepared tin using the back of a spoon or your hands. Bake in the preheated oven for 15 minutes until lightly golden. Remove it and let it cool while you prepare the caramel filling.
For the caramel filling, combine 120g butter, the condensed milk, and golden syrup in a medium saucepan over low heat. Stir constantly for 8-10 minutes until the mixture thickens and turns a light golden color.
Pour the caramel filling over the cooled biscuit base, spreading it out evenly with a spatula. Bake for an additional 10-12 minutes, then remove and let it cool completely.
To make the chocolate topping, melt the dark chocolate along with the vegetable oil in a heatproof bowl over a pot of simmering water (or in the microwave in short increments, stirring in between).
Pour the melted chocolate over the cooled caramel layer and spread evenly.
Allow the slice to set at room temperature for about 30-40 minutes or refrigerate for 1-2 hours until completely set.
Use a sharp knife to slice into 16 squares before serving. For clean cuts, wipe the knife between each cut.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 25.7 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 87 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.
