Caramel Slice

Name: Caramel Slice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 servings
Cuisine: Australian
Ingredients: 150 g Plain flour; 45 g desiccated coconut; 75 g Brown sugar; 90 g Unsalted butter; 395 g sweetened condensed milk; 60 ml golden syrup; 60 g Unsalted butter; 200 g dark chocolate; 15 ml Vegetable oil

A classic Australian cafe slice featuring a buttery coconut base, a thick golden caramel centre, and a smooth layer of crisp chocolate.

🇦🇺Australia· New South Wales

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 16
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 9 gathered

Servings

150 g Plain flour — sifted
45 g desiccated coconut — finely shredded dried coconut
75 g Brown sugar — lightly packed
90 g Unsalted butter — melted, for the base
395 g sweetened condensed milk — one standard tin
60 ml golden syrup — thick amber sugar syrup
60 g Unsalted butter — cubed, for the caramel
200 g dark chocolate — roughly chopped, 50-70% cocoa
15 ml Vegetable oil — helps prevent chocolate cracking when sliced

Equipment

•20 x 30 cm slice tin
•Baking paper
•Medium saucepan
•Heatproof mixing bowl
•Wooden spoon
•Chef knife

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 16 g
carbs: 38 g
fibre: 1 g
protein: 3 g
calories: 310 kcal

Instructions

1
Preheat your oven to 180C (160C fan-forced).
2
Line a 20 x 30 cm slice tin with baking paper, leaving an overhang on the long sides.
3
Combine plain flour, desiccated coconut, and brown sugar in a mixing bowl.
4
Stir in the melted butter until the mixture resembles damp, clumped sand.
5
Press the mixture firmly and evenly into the base of the lined tin.
6
Bake for 12 to 15 minutes until lightly golden, then remove from the oven.
7
Combine condensed milk, golden syrup, and cubed butter in a saucepan over medium-low heat.
8
Stir constantly for 7 to 10 minutes until the caramel thickens slightly and turns golden.
9
Pour the warm caramel over the base and bake for 12 minutes until bubbly and set.
10
Cool the caramel completely at room temperature for 30 minutes.
11
Melt chocolate and vegetable oil in a heatproof bowl set over simmering water until completely smooth.
12
Pour chocolate over the caramel, smooth with a spatula, and refrigerate for 2 hours before slicing.

Chef's tips

Use a hot knife wiped dry between cuts to slice through the chocolate cleanly without cracking. Stir the caramel constantly with a flat-edged wooden spoon to prevent the milk solids from catching on the bottom of the pan.

Ingredient substitutions

golden syrup → light corn syrup or mild honey
dark chocolate → milk chocolate melts

Storage

Store in an airtight container in the refrigerator for up to 1 week.

Reheating

Serve straight from the fridge or let stand at room temperature for 10 minutes before eating.

Common mistakes to avoid

•Boiling the caramel over high heat, which scorches the milk sugars and creates burnt specks.
•Pouring hot chocolate over warm caramel, which causes the layers to blend together messily.
•Omitting the oil from the chocolate topping, leading to brittle chocolate that shatters when sliced.