There are many versions of the classic chocolate and caramel slice recipe, but this one’s the best. A crumbly coconut shortbread topped with a gooey, sweet caramel layer and finished with a dark chocolate topping that solidifies to create a perfect marriage of textures and flavours. For a twist on this classic slice, try these hazelnut and chocolate squares.
Ingredients
Method
Preheat the oven to 170°C (150°C fan-forced). Grease a shallow 22cm-square cake pan; line base and sides with baking paper, extending paper 5cm above edges.
Combine sifted flour, coconut, sugar and melted butter in a medium bowl; press mixture firmly over base of pan. Bake for about 15 minutes or until browned lightly; cool.
Combine condensed milk, extra butter and syrup in a small saucepan; stir over medium heat until smooth, pour over base. Return to oven; bake for 25 minutes. Cool.
Combine chocolate and oil in a small saucepan; stir over low heat until smooth. Pour chocolate over caramel. Refrigerate slice for about 3 hours or until set, before cutting.
How long does this caramel slice recipe keep?
Store your caramel slice in an airtight container for up to five days.
Chocolate caramel slice recipe swaps
You can substitute vegetable oil for coconut oil in the dark chocolate topping. Additionally, golden syrup and honey are great alternatives for maple syrup.
You’ll need these…
