Caramel Slice Recipe

Name: Caramel Slice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: For the shortbread; 150 grams flour; 40 grams shredded coconut; 1 1/2 teaspoons baking soda; 90 grams brown sugar; 125 grams melted butter; For the caramel and chocolate layers; 150 grams butter; 300 milliliters condensed milk; 1 1/2 tablespoons Golden syrup; 80 grams brown sugar; 1 teaspoon vanilla; 1 pinch salt; 150 grams dark chocolate; 1 tablespoon coconut oil

Servings: persons

For the shortbread
150 grams flour
40 grams shredded coconut
1 1/2 teaspoons baking soda
90 grams brown sugar
125 grams melted butter
For the caramel and chocolate layers
150 grams butter
300 milliliters condensed milk
1 1/2 tablespoons Golden syrup
80 grams brown sugar
1 teaspoon vanilla
1 pinch salt
150 grams dark chocolate
1 tablespoon coconut oil

1
["Preheat the oven to 180u00b0C. Line a square or rectangle (approx. 23cm x 33 cm) baking tin with baking paper.", "In a bowl, mix the flour, baking soda, shredded coconut and brown sugar. Add the melted butter and mix until combined.", "Press the mixture into the tin to form an even biscuit layer. Bake for 15 to 20 minutes, until just golden but still a bit soft to the touch.", "Prepare the caramel.
2
Put the butter, condensed milk, golden syrup and brown sugar in a saucepan, and slowly bring to the boil, stirring almost constantly.", "Once the caramel is boiling, keep on cooking it on low-medium heat for 10 minutes, still stirring constantly, until the caramel thickens and gets light brown caramel colour and smell.", "Remove from the heat, add the vanilla and salt, and pour on top of the partly cooked biscuit. Bake for 10 more minutes.", "Remove the biscuit and caramel cake from the oven and let it cool completely. Keep the slice in the baking tin.", "Melt the chocolate with the coconut oil in a bain marie (place a bowl on top of a pot with boiling water, making sure the bowl doesn't touch the water).", "Pour the melted chocolate on top of the cold caramel layer, smooth the top, and place the slice in the fridge for at least 4 hours to set and harden.", "Cut the caramel slice into squares, and serve either straight out of the fridge or at room temperature."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the shortbread, 150 grams flour, 40 grams shredded coconut, 1 1/2 teaspoons baking soda, and more.

Yes, Caramel Slice falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Slice

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