classic chocolate caramel slice

  • 1 cup (150g) plain (all-purpose) flour, sifted
  • ½ cup (40g) desiccated coconut 
  • 125g unsalted butter, melted
  • ½ cup (90g) brown sugar

caramel filling

  • 125g unsalted butter, chopped 
  • 2 x 395g cans sweetened condensed milk
  • ⅓ cup (115g) golden syrup

chocolate topping

  • 200g dark chocolate, chopped 
  • 1 tablespoon vegetable oil
  1. Preheat oven to 180°C (350°F). Place the flour, coconut, butter and sugar in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 15–20 minutes or until golden.
  2. While the base is cooking, make the caramel filling. Place the butter, condensed milk and golden syrup, in a medium saucepan over medium heat. Whisk until the butter is melted and cook, whisking frequently, for 5–7 minutes or until the mixture has thickened slightly (see tip). Pour the caramel over the cooked base, spread evenly with a palette knife and cook for 15–20 minutes or until golden. Cool slightly and refrigerate until cold.
  3. To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Pour the chocolate over the caramel mixture and spread evenly. Refrigerate for 30 minutes, or until firm. Using a warm knife, cut into slices or squares to serve. Makes 20 squares.

Tip: When stirring the caramel, scrape the sides and bottom of the pan so the mixture doesn’t stick.
Click here to watch me make this classic dessert in a quick video!

RATE THIS RECIPE:
Reader ratings (3.69) 321501
Lisa Robertson

Hi, Your choc caramel slice is our favourite recipe but just recently my son has been diagnosed with Coeliac Disease.  I want to keep making it, do you have a gluten free base I could substitute for the one in this recipe? Thanks Lisa

donna hay team

Hi Shirleen, you can swap the coconut for almond meal - however the texture will vary slightly. The DH team

donna hay team

Hi Caitlin, this slice will keep refrigerated for up to a week. (If you can make it last that long!) The DH team

Shirleen Oh

Hi. I don’t like dessicated or shredded coconut. What alternative is there to make the base please?

Caitlin O'Shea

How long will the slice keep for? Thanks X

donna hay team

Hi Vishweta, the caramel should thicken slightly on the cooktop. Then after baking it in the oven you should start to see some dark edges appear on the caramel. This will ensure that it will set in the fridge. Good luck! The DH team

Susanne R

Instead of golden syrup i used some brown sugar, worked perfectely. Maybe next time i will even try without extra sugar in the condensed milk. It is already so sweet and the bottom and top layer has (some) sugar as well. As a birthday treat some receivers were surprised i made it myself.

Vishweta Mohan

I used the exact measurement, still the caramel part was liquid even after refrigerating it for more than 4 hrs. I’m sure I have done some blunder, any guidance?

Bernadette Niebuhr

Good Morning, do these bars require being stored in the refrigerator, or are they fine to sit at room temperature in an airtight container? Thanks! Bernadette

Sherlyn Hersom

This is the fifth time I’ve made this, it’s so easy to make and oh so yummy! Thanks for sharing this scrumptious recipe.

Monique Clarke

Could you please tell me what brand cake tin you use to make your caramel slice? Thanks, Monique

donna hay team

Golden syrup is a light gold coloured thick sugar syrup made from sugar cane. It is similar to light treacle. You should be able to find it in most supermarkets. The DH team

S. S.

Can you tell me what golden syrup is?

RELATED VIDEO

classic chocolate caramel slice video
food processor carrot cake video
one-bowl banana cake video
salted caramel chocolate brownies video
YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER