This easy retro slice always rates number-one for sweet satisfaction. Rich chocolate and caramel layers top a chewy coconut base for an indulgent morning tea treat or afternoon pick-me-up. My top advice? Hide them under the broccoli at the back of the fridge to prevent constant pilfering.
How to make a caramel slice: key tips
The base is really easy – just mix all the ingredients in a bowl and press the mixture into a lamington pan and bake.
While the base is baking, you can make the caramel and then pour it over the baked base. At this point you need to pop the pan back into the oven to bake the caramel. Don’t leave out this step as baking will help the caramel set as it cools.
To melt the chocolate melts for the final layer, place the melts in a microwave-safe bowl and then microwave in 30-second bursts, stirring in between each burst, until melted and smooth (see notes). Pour it over the caramel layer, spread it to the edges, then give the pan a tap on the bench to make certain the chocolate is spread evenly across the slice. Place your slice in the fridge for at least 2 hours to ensure all the layers set very well.
Key ingredients in this caramel slice recipe
Using sweetened condensed milk in the caramel makes it mouth-wateringly thick, so that it doesn’t ooze out of the slice when you cut it. It also makes this slice taste just like it does in the bakery! Milk chocolate melts were used for this slice. You could use dark chocolate melts but the result won’t be as creamy.
Love a caramel slice? Try all of our caramel slice variations to find your fave. Then, from a Mars bar slice to vanilla slice, here are some of our best slice recipes for something different.
This recipe was originally submitted by rea, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1 cup self-raising flour
- 1 cup brown sugar
- 1 cup desiccated coconut
- 150g butter melted
- 395g condensed milk
- 2 tbs golden syrup
- 30g butter *extra
- 1 cup CADBURY Baking Milk Chocolate Melts
Method
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Step 1Preheat oven to 180C.
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Step 2Line an 18cm x 28cm lamington pan with baking paper.
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Step 3Combine flour, sugar, coconut and melted butter. Mix well.
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Step 4Press into the prepared pan and bake for 10 minutes.
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Step 5Whilst the base is cooking, combine condensed milk, golden syrup and extra butter in a saucepan.
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Step 6Stir over medium heat until almost boiling, stirring constantly.
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Step 7Reduce to a low heat and cook for 5 minutes stirring constantly.
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Step 8Pour caramel over base and bake for a further 10 minutes. Allow to cool.
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Step 9Spread caramel slice with melted chocolate.
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Step 10Refrigerate until set.
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Step 11Cut into pieces, then serve.
Equipment
- 1 lamington pan
Recipe Notes
How can I stop the chocolate from cracking when I cut into it?
Try this secret hack: stir 1 tbsp oil (vegetable or coconut), or 60g chopped Copha, into the melted chocolate and the chocolate layer won’t crack when you cut into it later.
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