Double caramel slice

Because what's better than caramel slice? Caramel slice with extra caramel, of course.

  • 50 mins preparation
  • Makes 20
  • Print
If you like caramel slice you'll love this version with a rich chocolate base and an extra thick layer of caramel.
Looking for more chocolate slice recipes?


Double caramel and chocolate slice
  • 1/2 cup (75g) plain flour
  • 1/3 cup (35g) cocoa powder
  • 1/2 cup (110g) caster sugar
  • 1 cup (80g) desiccated coconut
  • 125 gram unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 egg
  • 125 gram butter, chopped, extra
  • 2 395g cans sweetened condensed milk
  • 1/3 cup (115g) golden syrup


Double caramel and chocolate slice
  • 1
    Preheat the oven to 180°C (160°C fan-forced). Grease an 18cm x 26cm rectangular pan; line base with baking paper, extending paper 5cm over long sides.
  • 2
    Sift flour and cocoa into a medium bowl. Stir in sugar and coconut; make a well in the centre. Add melted butter, vanilla and egg; stir until combined.
  • 3
    Spoon mixture into the prepared pan; use the back of a spoon to press evenly over the base. Cover with a sheet of baking paper and press down firmly until even and smooth. Refrigerate for 15 minutes.
  • 4
    Meanwhile, stir extra chopped butter, condensed milk and syrup in a medium saucepan over a low heat until combined. Remove from the heat; pour over chocolate base. Bake for about 25 minutes or until the top is toffee-coloured; cool. Refrigerate.
  • 5
    Dust the top with a little extra cocoa; cut into squares.


Suitable to freeze. Butter and condensed milk mixture suitable to microwave.

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