A delicious classic slice, much loved by everyone who tries it.
Published September 15, 2015, Updated April 5, 2024
So here is something you probably didn’t know about me….. I rarely eat baking at cafes or restaurants! Why you may ask, I so often find that the slice, muffin or cake I order is just a bit blah, nice enough but missing something that makes it sing.
I am sure there are cafes out there run by real foodies who take pride in the food they produce and lovingly recreate their favourite baking – but more often than not I find it all tastes a little bland and I find myself thinking I wish I saved those calories for something I actually enjoy!
Then with that I also find there are some things I like to eat but won’t bother as the quality is so varied – and this recipe is absolutely one of those. The variations of chocolate caramel slice all over the world is so so ……. well varied!
Never will you find two that taste the same, two that have the right amount of caramel to base, the right tasting chocolate topping, the right consistency, the right Chocolate Caramel Slice eating experience!
I think we all have our ideal for what a caramel slice should taste like – perhaps it is one we make, or one our Mum made or Grandma, or that one we had once in a random country café that subsequent tastes have never lived up to!
My husband travels a lot for his work, he seeks out cafes to find the best Caramel slice – few are found!
I am sounding a little evangelical about slices today – but bear with me, there is a point, sort of……. It is because of all of this above rant that this is one recipe I simply never make.
I remember my Mum making this when I was young and it had a certain something that I have not found since – the slightly chewy outside bit of caramel, the deep rich dark caramel centre and just enough chocolate to finish it off without taking away from the slice itself.
So it is with this in mind and a random conversation with my husband this morning that I have decided to bite the bullet and just do it. So here it is – this is the first one I tried from the cookbook – it may not be perfect – and may need a few more variations but boy is it good!
It reminds me of when I was young with the dark chewy caramel, I used Whittakers Dark Ghana Chocolate for the topping so that has much more flavour than baking chocolate, and the base is a lovely light one with a hint of coconut.
Phew – so without further ado – here is today’s Chocolate Caramel Slice recipe – and the best bit – it tastes just like Mum used to make. Worth noting before you start – you need to cool the slice for 3-4 hours before covering in chocolate – so allow for this in your cooking time.
Want more caramel? Try this double caramel version too!
The Best Chocolate Caramel Slice Recipe
Chocolate Caramel Slice
Delicious classic recipe for Chocolate Caramel Slice
Ingredients
- BASE
- 1 Cup Plain White Flour (150 grams)
- 1/2 Cup Brown Sugar, packed (100 grams)
- 1/2 Cup Desiccated Coconut (37 grams)
- 125 grams Butter, melted
- FILLING
- 395 gram Can Sweetened Condensed Milk
- 2 Tablespoons Golden Syrup (30 mls)
- 60 grams Butter, melted
- TOPPING
- 125 grams cooking chocolate or your favourite dark or milk chocolate.
- 1 teaspoon Vegetable Oil
Instructions
- Preheat Oven to 180ºC Bake (355ºF).
- Line a baking pan or slice tin (25 x 25cm) with baking paper.
- Combine flour, brown sugar & coconut in a small bowl.
- Pour melted butter into dry ingredients and mix well.
- Carefully spoon your base mixture into the slice tin and firmly press down to evenly cover bottom of the tin.
- Bake for 15 minutes or until golden brown and set aside to cool.
- For the Filling - In a small saucepan or pot combine condensed milk, melted butter & golden syrup. Stir over a low to medium heat for 8 minutes, until mixture boils, thickens and changes to a slightly darker colour - it may catch or burn so take care.
- Pour the filling over the prepared base and pop back in the oven for a further 12 minutes, until filling is dark in colour and firm.
- Set aside to cool then pop in the fridge for 3-4 hours to ensure completely cooled.
- For the Topping - Melt chocolate in a bowl over hot water or in the microwave in 20-second bursts, stirring in between.
- Add the oil and stir through.
- Pour chocolate over the caramel filling and spread evenly using a knife or the back of a spoon.
- Refrigerate to set.
- When slicing, get the slice out of the fridge 10-20 minutes before slicing into squares to ensure the top does not crack.
- Store in an airtight container
- Enjoy!
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 193Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 83mgCarbohydrates: 23gFiber: 1gSugar: 18gProtein: 3g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
Chocolate Caramel Slice
Delicious classic recipe for Chocolate Caramel Slice
Ingredients
- BASE
- 1 Cup Plain White Flour (150 grams)
- 1/2 Cup Brown Sugar, packed (100 grams)
- 1/2 Cup Desiccated Coconut (37 grams)
- 125 grams Butter, melted
- FILLING
- 395 gram Can Sweetened Condensed Milk
- 2 Tablespoons Golden Syrup (30 mls)
- 60 grams Butter, melted
- TOPPING
- 125 grams cooking chocolate or your favourite dark or milk chocolate.
- 1 teaspoon Vegetable Oil
Instructions
- Preheat Oven to 180ºC Bake (355ºF).
- Line a baking pan or slice tin (25 x 25cm) with baking paper.
- Combine flour, brown sugar & coconut in a small bowl.
- Pour melted butter into dry ingredients and mix well.
- Carefully spoon your base mixture into the slice tin and firmly press down to evenly cover bottom of the tin.
- Bake for 15 minutes or until golden brown and set aside to cool.
- For the Filling - In a small saucepan or pot combine condensed milk, melted butter & golden syrup. Stir over a low to medium heat for 8 minutes, until mixture boils, thickens and changes to a slightly darker colour - it may catch or burn so take care.
- Pour the filling over the prepared base and pop back in the oven for a further 12 minutes, until filling is dark in colour and firm.
- Set aside to cool then pop in the fridge for 3-4 hours to ensure completely cooled.
- For the Topping - Melt chocolate in a bowl over hot water or in the microwave in 20-second bursts, stirring in between.
- Add the oil and stir through.
- Pour chocolate over the caramel filling and spread evenly using a knife or the back of a spoon.
- Refrigerate to set.
- When slicing, get the slice out of the fridge 10-20 minutes before slicing into squares to ensure the top does not crack.
- Store in an airtight container
- Enjoy!
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 193Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 83mgCarbohydrates: 23gFiber: 1gSugar: 18gProtein: 3g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
So there it is – pretty simple with everyday ingredients, and a bit of time and patience. This is definitely one of those recipes you will get better making over time and learn the tips and tricks to.
Using my gas hobs my caramel caught a little today so I will know that for next time. You learn something every time you bake – even if it is just not to flick hot burning caramel on your wrist…….
Thank you so much for stopping by to check out my latest recipes on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Baking
Anna
Catherine Griffiths says
Could you please give me Yr recipe in grams or ounces instead if cups as I never know which size if cup you’ve used
justamumnz says
Hi, I use a 250ml cup here but I have amended to use grams for you now. Thank you for your patience.
Mary Cubitt says
Could you use Caramel condensed milk instead of the plain one for the filling?
justamumnz says
I’ve not tried before sorry but they say you can use it for fillings.
carol-ann says
omg i just love your recipes i love to bake just want to get a cup of tea and eat the pictures off the screen lol
justamumnz says
Thank you!!! So sweet of you to say. Thanks for stopping by ? Eating off the screen probably has less calories!! Lol
Kelsi says
I completely get where you are coming from with the cafe “baking” most cafes get their “baking” from a company I have access to and it’s so full of rubbish fake ingredients that it tastes rubbish but looks great. It took me ages (you can tell by my waistline too) to realise I need to not waste my calories on things you dont enjoy anyway. Ive been looking for a good caramel slice recipe but find they have all fallen short of what I want. Will have to buy some coconut (did the groceries yesterday and forgot it!!) and give these a go. Thanks for the recipe!!!!
justamumnz says
You are welcome Kelsi! Let me know what you think ?
Trish says
I know what you mean about cafe slices, so many really are just blah. You leave so disappointed and they cost so much!
justamumnz says
Agree!!!! We should start up a cafe with only amazing REAL stuff! lol
Rosa says
Haha, love it, you’re a woman after my own heart. 😉
Rosa says
Oh, you can’t beat a good caramel slice! Your recipe is quite similar to mine but some proportions are different. The main difference is mine has more caramel (a tweak I made because I reckon you can never have too much), and there’s also a smidge of butter in the chocolate to keep it a bit softer. I do love the coconut, I always feel a bit bereft if there’s no coconut. 🙂
Mine recipe is here if you want to take a look: http://www.mrscake.co.nz/2010/09/chocolate-caramel-slice.html
justamumnz says
Thanks Rosa! I have another one waiting on being published where I doubled the caramel – I mean who am I kidding its ALL about the caramel! lol
Lucy says
Loving your recipes! and this one for caramel slice is definitely on the ‘try this one soon’ list! I have a query about the coconut in the base. I really don’t care for coconut in any baking and wondered if I could just leave it out. Will it make much difference to the texture of the base or should I add 50g of flour to make up the volume – what do you think? Maybe I will just give it a go and see how it turns out.
justamumnz says
Hi, you could just increase flour definitely by half a cup! I have also found this variation for something different. 🙂 This one includes cocoa – 175g butter, ½ cup caster sugar, 1 egg, beaten, 2 cups flour, 1 tsp baking powder, 3 Tbsp cocoa. Cream butter and sugar, then add egg then dry ingredients, pat into slice tin and bake for 15 minutes. 🙂 Let me know how you get on!
Lauren @ Create Bake Make says
Yum! A great post, thanks for linking up with us for Fabulous Foodie Fridays. Hope you are having a lovely weekend 🙂
justamumnz says
Thanks Lauren, great weekend 🙂
Lucy @ Bake Play Smile says
I absolutely love Caramel Slice!!!!! Great photos of the different steps too – makes it so easy!!! xx
Lisa Gwynne says
we have tried a few of your recipes and they have all been successful
WEll done cant wait to try the caramel slice, the kids will love it
justamumnz says
Thank you Lisa, it is so nice to hear that feedback 🙂 Enjoy this one – its very moreish! Anna
Lynette Parker says
Hi Anna
Just wanted to say WOW your slice looks delicious! Are you familiar with making any recipes that have half the amount of sugar in it, for people on restricked diets? I am also, interested to know, if you have any low sugar, gluten free slice, biscuits etc..
Step by step instructions are perfect!
well done Anna
Lynette
justamumnz says
Hi Lynette – thank you so much for stopping by. I have been planning a series on low sugar baking options, so thank you for suggesting it. So often these are just occasional treats given the amount of sugar and butter so I am keen to showcase some tasty baking that we can indulge in a little more often. Keep an eye out over the next few weeks and thank you for your kind words, Anna 🙂