Chocolate caramel slice is a popular Australian bakery item that is great for picnics, packed lunches, and desserts. The firm base gives the softer caramel center and chocolate top support when it is picked up to eat. This dessert is a decadent treat, with layers of cookie, condensed milk caramel, and a rich chocolate topping.

There are a few steps to create the layers. This includes two different baking elements, two chilling elements, and a stovetop creation of the caramel. However, with all that said, it is still relatively easy and worth the effort to make.

The caramel is a variation of a Dulce de Leche with the addition of golden syrup. If this is not available it can be substituted with brown sugar. Be careful to make sure the brown sugar completely dissolves otherwise it will create a gritty caramel.

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Caramel slice squares laid out on a white serving tray.

The caramel slice makes a good snack or formal finger food dessert.

The slice, still mainly in one piece, with some of the edges removed and squares cut as prepared to be served.

Depending how pretty you want the finished product you may choose to cut off the edges from the slice.

A parchment paper-lined tray with the baked cookie base and caramel sauce within.

Once the baked base and caramel have cooled it can be chilled before adding the top chocolate layer.

The completed tray of caramel slice sitting on a table with the chocolate top layer showing.

Once the warm chocolate top is added let the slice cool to firm up before cutting into portions.

A close up of a square of caramel slice on a serving platter, with distinct layers of cookies, caramel, and chocolate.

Once cut the caramel slice shows its three distinct layers of base, caramel, and chocolate topping.

Chocolate Caramel Slice Recipe

Saffron Hodgson

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Chocolate Caramel Slice is a popular Australian bakery item that is great for picnics, packed lunches, and desserts.

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Preparation 20

Cook 20

Ready in 40

Servings Servings

CourseSupper

InfluenceAustralian

DifficultyExperienced

MethodBake

Similar RecipesSlice

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Ingredients

Slice Base

1 cup all-purpose flour (plain flour)
1/2 cup brown sugar
1/2 cup desiccated coconut
1/2 cup salted butter

Caramel Filling

2 cans (14 oz) sweetened condensed milk
4 tablespoons golden syrup
1/2 cup unsalted butter

Chocolate Topping

7 ounces dark chocolate
1 tablespoon vegetable shortening or coconut oil

Equipment

slice tray or tray cake pan

Directions

Preheat a camp oven to 350 degrees F (180 degrees C). Fully line, including the sides, a slice tray, or an 11- by 7-inch (28cm x 18cm) cake tray.

Slice Base

Combine the flour, brown sugar, desiccated coconut, and salted butter in a bowl until well mixed.
Transfer to the lined slice tray and press down to create the base layer.
Bake for 10 minutes until lightly golden, then remove from the oven. Leave in the slice tray to cool.

Caramel Filling

Combine the condensed milk, golden syrup, and butter in a saucepan over medium heat. Whisk continually while heating for 8 minutes or until golden.
Pour the condensed milk caramel over the cookie base. Return the tray to the oven and bake for 8 minutes.
Remove from the oven and leave in the tray to cool. When at room temperature chill for 3 hours or until fully set.

Chocolate Topping

Place the chocolate and vegetable shortening into a heatproof bowl over a pot with a small amount of water. Slowly heat while stirring, until all the chocolate is melted.

To Assemble

Pour the chocolate topping over the caramel then chill to set.
Remove the whole caramel slice from the tray, then cut it into squares to serve.

Nutritional Information

Calories: 288kcalCarbohydrates: 34gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 80mgPotassium: 205mgFiber: 1gSugar: 27gVitamin A: 328IUVitamin C: 1mgCalcium: 107mgIron: 1mg