Caramel slice

This one will always be a favourite.

  • 1 hr cooking
  • Serves 10
  • Print
This caramel slice is the ultimate in delicious slice recipes, from its biscuity bottom to its chocolate top, and the perfectly gooey caramel layer in between.


  • 3/4 cup (110g) plain flour
  • 1/3 cup (25g) desiccated coconut
  • 1/3 cup (75g) firmly packed brown sugar
  • 90 gram butter, melted
  • 395 gram can sweetened condensed milk
  • 60 gram butter, extra
  • 2 tablespoon maple syrup
  • 200 gram dark eating chocolate, chopped
  • 2 teaspoon vegetable oil


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.

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