Over the years, I have tried a lot of caramel slices and had some fails, but let me tell you that this is the easiest and best caramel slice you will make. The best thing about this recipe is you'll only need a few main ingredients to make it.
You might want to double this recipe and share some with family and friends.
This easy to make caramel slice is perfect to make at Christmas time too! You can mix the recipe up and use white or dark chocolate for a different flavour, but I prefer to use milk chocolate.
Ingredients
- plain flour
- brown sugar
- desiccated coconut
- unsalted butter
- condensed milk
- golden syrup
- milk chocolate
- copha or coconut oil
See the recipe card below for quantities.
Instructions
Preheat oven to 180°c and line a lamington tray with baking paper. I spray a little oil on the tray to hold the paper in place. In a large bowl, combine the flour, brown sugar, coconut and melted butter in a bowl.
Tip the mix into the pan and using the back of a spoon push it down firmly. You can wet the back of the spoon if needed to help spread it out. Bake in the oven for 15 to 20 minutes, or until light golden. Remove from oven and allow to cool while you make the caramel.
Add the caramel ingredients to a saucepan on a medium heat cook for 8–10 minutes whisking regularly so it doesn’t burn.
If you start to see little burnt bits, turn the heat down.
Tip the caramel over the base and place back in the oven for 12 minutes.
Remove from the oven and allow to cool.
Melt the chocolate and copha together in a saucepan on a low heat.
Once melted, tip over the caramel base and place the tray in the fridge for 3–4 hours to set.
Once set, remove from the fridge and slice.
This caramel slice can be stored in an airtight container in the fridge for 7 days and in the freezer for 3 months.
If you like a thicker caramel slice, you can double the caramel recipe.
Top Tip
You need to firmly push the biscuit base down in the pan and make sure it's spread out. You can wet the back of the spoon if need be to make sure it's firm.
Storage
Store in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.
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Easy Caramel Slice
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Equipment
- Rectangular lamington tray 28cm x 19 cm (I got mine from Kmart)
Ingredients
Base
- 1 cup plain flour sifted
- ½ cup brown sugar
- ½ cup desiccated coconut
- 125 grams unsalted butter melted
Caramel
- 1 tin condensed milk 395 grams
- 2 tablespoons golden syrup
- 60 grams unsalted butter
Topping
- 130 grams milk chocolate
- 50 grams copha or you can use coconut oil
Instructions
Base
- Preheat oven to 180°c and line a lamington tray with baking paper. I spray a little oil on the tray to hold the paper in place.
- In a large bowl, combine the flour, coconut, brown sugar and melted butter in a bowl.
- Tip the mix into the pan and using the back of a spoon push it down firmly. You can wet the back of the spoon if needed to help spread it out.
- Bake in the oven for 15 to 20 minutes, or until light golden.
- Remove from oven and allow to cool while you make the caramel.
Caramel
- Add the caramel ingredients to a saucepan on a medium heat cook for 8–10 minutes whisking regularly so it doesn’t burn.
- If you start to see little burnt bits, turn the heat down.
- Tip the caramel over the base and place back in the oven for 12 minutes.
- Remove from the oven and allow to cool.
Chocolate
- Melt the chocolate and copha together in a saucepan on a low heat.
- Once melted, tip over the caramel base and place the tray in the fridge for 3–4 hours to set.
- Once set, remove from the fridge and slice.
- This caramel slice can be stored in an airtight container in the fridge for 7 days and fin the freezer for 3 months.
Notes
Nutrition
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
Kaz
Absolutely delicious! And not too sickly sweet which you can often find with Choc/caramel slices. New family favourite!
Jen
This is my favourite recipe for caramel slice. Works every time and is an absolute hit.
Drawing Wirdoe
I love this slice, have made it on multiple occasions. Though when you first bake the base I recommend only putting it in for 10 minutes so it doesn't burn when you cook the caramel.
Enid
Do you have to wait for the layer before chocolate to cool, or can you just pour it on?