White chocolate caramel slice

We've given the well-loved caramel slice a delicious twist using white chocolate and a choc-coconut base.

  • 50 mins preparation
  • 35 mins cooking
  • Makes 20 Item
  • Print


White chocolate caramel slice
  • 1/3 cup (30g) rolled oats
  • 1/2 cup (75g) self-raising flour, sifted
  • 2 teaspoon cocoa powder
  • 1/3 cup (75g) light brown sugar, firmly packed
  • 1/2 cup (40g) desiccated coconut
  • 90 gram butter, melted
  • 395 gram can sweetened condensed milk
  • 1/3 cup (115g) golden syrup or treacle
  • 30 gram butter, chopped coarsely
  • 250 gram white chocolate, chopped coarsely
  • 2 teaspoon vegetable oil


White chocolate caramel slice
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extend paper 5cm over sides.
  • 2
    Place oats in a mini food processor and process until finely chopped. In a medium bowl, combine oats, flour and cocoa. Stir in sugar, coconut and melted butter. Press mixture evenly over base of pan. Bake for 10 minutes.
  • 3
    In a small saucepan, combine milk, syrup and chopped butter. Bring to the boil, stirring, for about 5 minutes, or until thickened. Pour mixture over base. Bake for 10 minutes. Cool.
  • 4
    Stir chocolate and oil in small heatproof bowl over small saucepan of simmering water for about 1-2 minutes or until smooth; spread over caramel. Refrigerate for about 30 minutes, or until set before cutting slice using a hot knife.


Store slice in an airtight container in the fridge for up to 4 days.

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