- Egg free
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- Vegetarian
If you can’t go past a chocolate caramel slice, this homemade version - with a creamy caramel filling - is a must-try.
- Serves20
- Cook time35 minutes
- Prep time20 minutes, + 1 hour standing & 1 hour chilling time
Ingredients
- 1 1/4 cups (185g) plain flour
- 1/2 cup (110g) caster sugar
- 125g butter, melted
- 180g block dark chocolate, chopped
- 25g butter, extra
Caramel filling
- 395g can sweetened condensed milk
- 50g butter
- 1/4 cup (60ml) golden syrup
- 2 tbs brown sugar
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease an 18cm x 28cm slice pan and line the base and sides with baking paper, allowing the sides to overhang. Combine the flour, sugar and butter in a bowl. Press mixture over base of the prepared pan. Bake for 20 mins or until just golden.
Step 2
To make the caramel filling, place condensed milk, butter, golden syrup and brown sugar in a small saucepan over medium heat. Cook, stirring, for 10-12 mins or until mixture is smooth, combined and coats the back of a spoon. Pour over the base in the pan. Set aside for 1 hour or until just set.
Step 3
Place chocolate and extra butter in a microwave-safe bowl. Microwave on high for 1-2 mins or until the chocolate melts and the mixture is smooth. Pour over the filling, gently spreading to the sides of the pan. Place the caramel slice in the fridge for 1 hour or until set.
Step 4
Transfer the caramel slice to a clean work surface. Cut into pieces to serve.
Recipe tip
COOK. STORE. SAVE.
Once golden syrup is opened, it will last up to 6 months in the pantry.
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