Caramel slice is a family favourite here. It's my husband's number one baked good. I've been making this recipe for about 20 years now and it's still everyone's favourite version of the slice.

Caramel slice is a mouth-watering dessert that is enjoyed by people of all ages. It is a delicious combination of crunchy biscuit base, soft and creamy caramel, and rich chocolate topping. This dessert is a classic in many parts of the world, especially in Australia and New Zealand.

The biscuit base of the caramel slice is typically made of crushed biscuits mixed with melted butter. This mixture is then pressed into a baking dish and chilled until firm. The caramel layer is made from condensed milk, butter, and brown sugar, which is melted together over low heat until it thickens and turns a rich, golden brown color. This mixture is then poured onto the chilled biscuit base and spread evenly. The dessert is then chilled again until the caramel layer is firm.

To make the chocolate topping, you will need a good quality chocolate that is at least 70% cocoa. This chocolate should be melted in a double boiler or microwave and then spread over the caramel layer. It is important to let the chocolate cool and harden completely before slicing the dessert into bite-sized pieces.

Different versions of caramel slice

One popular variation of caramel slice is salted caramel slice, which adds a touch of sea salt to the caramel layer to balance the sweetness of the dessert. Another great twist is to swap out the biscuit base for a nutty crust, such as crushed almonds or hazelnuts.

Caramel slice can be enjoyed on its own, as a sweet treat with a cup of coffee or tea, or as a decadent dessert after a meal. It is also a great choice for special occasions, such as birthdays or holidays.

Overall, caramel slice is a delicious and easy-to-make dessert that can be customized to suit your taste preferences. Whether you are a fan of the classic recipe or prefer a more modern twist, caramel slice will always be a crowd-pleaser.

Caramel Slice Recipe

So lets start with some steps to making the caramel slice recipe just perfect.

You will need:

Self raising flour

Desiccated Coconut

Brown Sugar

Condensed milk

Golden Syrup

Butter

Dark Chocolate

Step 1

Preheat your oven to 160 degrees celsius . Always line your tin before you make any slice. Without it, you wont be able to get the slice out of the tin.

Step 2

Pour the brown sugar, self raising flour and coconut into a bowl. Melt the butter and pour over. Stir to combine.

Step 3

Press into your lined slice tin (20x20 inch or 15 x 30 inch) and bake for 15 minutes or until golden.

Step 4

Melt butter in saucepan and add condensed milk and golden syrup and stir continuously on low heat until it is thick (usually around 10 minutes). Make sure you scape the bottom regularly so nothing burns.

For the Thermomix add all the ingredients in and cook for 10 minutes on 100, stirring on speed 3, with the MC off. Remove the lid carefully, wipe the moisture off the top of the lid without dripping it, then replace without the MC and cook for 2 minutes/Veroma/Speed 3.

Step 5

Pour caramel over the top of the biscuit based and put back in the over for around 15 minutes, until the edges of the caramel are golden.

Step 6

Let the slice cool to room temp. Melt the chocolate and pour over the top once cooled. Put it in the fridge until the chocolate has set.

Step 7

Before the chocolate in completely hard, remove it from the fridge and slice up into squares. Then put it back to harden completely.

The full recipe is below for you.

If you like this try my Mars Bar Slice, or my brownies! Oh and don't forget my giant violet crumble cookie...

Caramel Slice Recipe

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Baking

Servings 24 squares

Ingredients

  

Base

• ¾ cup brown sugar
• 1 cup desiccated coconut
• 1 cup self raising flour
• 110 g butter melted

Caramel

• 1 can condensed milk
• 30 g butter
• 40 g golden syrup (2 tablespoons)

Chocolate topping

• 180 g dark chocolate (or milk if you prefer)

Instructions

 

Base

• Preheat your oven to 160 degrees celsius . Always line your tin before you make any slice. Without it, you wont be able to get the slice out of the tin.
• Pour the brown sugar, self raising flour and coconut into a bowl. Melt the butter and pour over. Stir to combine.
• Press into your lined slice tin (20x20 inch or 15 x 30 inch) and bake for 15 minutes or until golden.

Caramel

• Melt butter in saucepan and add condensed milk and golden syrup and stir continuously on low heat until it is thick (usually around 10 minutes). Make sure you scape the bottom regularly so nothing burns. For the Thermomix add all the ingredients in and cook for 10 minutes on 100, stirring on speed 3, with the MC off. Remove the lid carefully, wipe the moisture off the top of the lid without dripping it, then replace without the MC and cook for 2 minutes/Veroma/Speed 3.
• Pour caramel over the top of the biscuit based and put back in the over for around 15 minutes, until the edges of the caramel are golden.

Chocolate topping

• Let the slice cool to room temp. Melt the chocolate and pour over the top once cooled. Put it in the fridge until the chocolate has set.
• Before the chocolate in completely hard, remove it from the fridge and slice up into squares. Then put it back to harden completely