Chocolate Caramel Slice

This chocolate caramel slice is easy to make and absolutely delicious.

It features three indulgent layers: a crunchy biscuit base, a rich caramel filling made with condensed milk and golden syrup, and a decadent dark chocolate topping.

Originally made in Scotland with a shortbread base, this version has a biscuit base made with brown sugar and coconut which is popular in Australia. You’ll find this dessert in many bakeries and cafés across the country.

Perfect for dinner parties or functions, this classic caramel slice is easy to transport and sure to impress your guests with its aesthetic layers and glossy chocolate topping.

Ingredients & Substitutions

Biscuit Base

Flour

I use plain (all-purpose) flour rather than self-raising for this recipe to ensure the base stays flat. While I haven’t tried gluten-free substitutions, gluten-free flour or oat flour could work, although they might result in a crumbly texture.

Brown Sugar

Brown sugar gives the biscuit base a caramel-like flavour and a moister consistency than white sugar.

Coconut

Desiccated coconut adds both flavour and texture. If you’re not a fan, almond meal could work as an alternative.

Butter

Butter is essential for binding the dry ingredients and adding a richness that would not be achieved with oil. I recommend salted butter for a more flavourful result, but unsalted butter works too.

Caramel Filling

Condensed Milk

Sweetened condensed milk is irreplaceable in this recipe as it’s the foundation of the caramel. You could use light condensed milk instead of full fat, but the dessert will remain indulgently sweet.

Golden Syrup

Golden syrup provides depth of flavour and ensures the caramel tastes rich and authentic. If you can’t find golden syrup, light molasses may be a substitute, but I haven’t tried it myself.

Butter

Butter is essential for the taste and texture of the caramel. I use salted butter because it enhances the flavour, but unsalted works too.

Chocolate Topping

Chocolate

I recommend using dark baking chocolate with approximately 45% cocoa, which perfectly complements the sweetness of the caramel. For a more intense flavour, you could use chocolate with up to 80% cocoa.

Canola Oil

Adding a touch of neutral oil, such as canola, sunflower, or vegetable oil, to the melted chocolate ensures a smooth texture and glossy finish. Butter can also be used as an alternative.

Detailed Instructions

Step 1: Prepare Your Equipment

Preheat your oven to 160^oC (320°F) fan forced. Grease and line an 18x28cm (7×11 inch) slice tin. I recommend using compostable baking paper for an eco-friendly option that works just as well as regular baking paper.

I also like using this rose gold slice tin from Wiltshire. It’s perfect for making this indulgent chocolate caramel slice and has quickly become one of my favourite kitchen tools.

Step 2: Make the Biscuit Base

In a medium bowl, combine the flour, brown sugar, and desiccated coconut, mixing well to remove any lumps. Add the melted butter and mix until fully incorporated. The result should be a moist crumble mixture. If it’s too dry, add a little more melted butter.

Step 3: Bake the Biscuit Base

Press the mixture firmly into the prepared tin using the back of a metal spoon. Bake for 15 minutes, or until golden, then set aside to cool while you make the caramel.

Step 4: Make the Caramel

In a medium saucepan, combine the butter, condensed milk, and golden syrup. Cook over a medium-low heat, stirring constantly until smooth. Be careful not to overcook the caramel as it will continue to cook in the oven.

Step 5: Bake the Caramel Slice

Pour the caramel over the biscuit base and smooth it with a spatula. Bake for 10 minutes or until golden. Ovens can vary, so keep an eye on it. Allow the slice to cool completely before adding the chocolate topping.

Step 6: Top with Chocolate

Melt the chocolate in the microwave, stirring every 15-20 seconds to avoid burning. Once melted, stir in the canola oil for a smooth and glossy finish.

Pour the chocolate onto the centre of the slice, then tilt the tin gently to spread the chocolate evenly to the edges. Avoid using a spoon or spatula, as this can leave streaks.

Step 7: Chill the Chocolate Caramel Slice

Refrigerate the slice for at least two hours to allow the chocolate to set. Before cutting, let the slice sit at room temperature for about 10 minutes to prevent the chocolate from cracking. Cut the slice into small squares or bars to serve.

Serving Suggestions

I love pairing this sweet treat with a cup of green tea, which complements the rich caramel and chocolate perfectly. Of course, it’s just as good on its own!

Storage Tips

Store the slice in an airtight container in the fridge. It can be left at room temperature for a few hours, but refrigeration is best for long-term storage, especially in warm or humid climates. Before cutting, allow the slice to sit at room temperature for about 10 minutes to prevent the chocolate from cracking.

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