Caramel Slice

June 13, 2016 • Posted in: Afternoon Tea, Caramel, dessert, Donna Hay

Adapted from Donna Hay's recipe, this is a morning tea saver. Easy to make and even easier to eat. Proceed with caution.



  • 1 cup (150g) plain flour, sifted
  • 1/2 cup (40g) desiccated coconut
  • 125g unsalted butter, melted
  • 1/2 cup (90g) brown sugar

Caramel Filling

  • 125g unsalted butter, chopped
  • 2 x 395g cans sweetened condensed milk
  • 1/3 cup (115g) golden syrup
  • 1 tsp vanilla essence

Chocolate Topping

  • 200g dark chocolate, chopped
  • 1 tbsp vegetable oil


Preheat oven to 180°C (350°F). Place the flour, coconut, butter and sugar in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 15–20 minutes or until golden.

While the base is cooking, make the caramel filling. Place the butter, condensed milk and golden syrup in a medium saucepan over medium heat. Whisk until the butter is melted and cook, whisking frequently, for 5-7 minutes or until the mixture has thickened slightly. Pour the caramel over the cooked base, spreading evenly. Cook for 15-20 minutes or until golden. Cool slightly and refrigerate until cold.

To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Pour the chocolate over the caramel mixture and spread evenly. Refrigerate for 30 minutes, or until firm. Using a warm knife, cut into slices or squares to serve.

Preparation time: 10 minutes
Cooking time: 1 hour, plus cooling time.
Serves: 20

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