Choc-caramel oreo slice

Oreo-lovers will adore this decadent slice! With a crumbly biscuit base, a rich, oozy caramel and a sweet choc-oreo topping, your sweet tooth will thank you for this one!

  • 20 mins preparation
  • 25 mins cooking
  • 2 hrs marinating
  • Makes 18
  • Print


Choc-caramel oreo slice
  • 250 gram packet choc ripple biscuits, crushed
  • 125 gram butter, melted, plus 125g extra, chopped
  • 395 gram can sweetened condensed milk
  • 1/3 cup golden syrup
  • 1/3 cup caster sugar
  • 150 gram milk chocolate, chopped
  • 150 gram dark chocolate, chopped
  • 2 teaspoon vegetable oil
  • 1/2 x 200g box original oreo biscuits, roughly chopped


Choc-caramel oreo slice
  • 1
    Lightly grease and line a 18X28cm slice pan with baking paper.
  • 2
    In a medium bowl, mix biscuit crumbs and butter. Stir until combined. Press firmly into base of pan. Chill.
  • 3
    Meanwhile, in a medium saucepan, stir condensed milk, extra butter, syrup and sugar on low, for 12-15 minutes until caramel in colour. Pour over biscuit base. Chill for 1 hour until set.
  • 4
    In a medium heat-resistant bowl, combine chocolate and oil. Place over a saucepan of simmering water. Heat, stirring, for 4-5 minutes until smooth.
  • 5
    Reserve 1/3 cup crushed Oreos. Gently fold remaining through chocolate. Spread over caramel and sprinkle with extra Oreos. Chill for 1 hour or until set. Cut into squares. Store in an airtight container in the fridge.


Use any favourite chocolate biscuit in place of oreos.

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