Recipes

World’s Best Caramel Slice

The only recipe you'll ever need!
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16
20M
45M
1H 5M

So yum, so easy!

Ingredients

For the biscuit base:
For the caramel filling:
For chocolate topping:

Method

1.

Grease and line a 20cm x 20cm brownie tin and set aside. 

2.

To make the base, place flour, coconut, brown sugar and butter into a food processor and blitz until well combined. Pour mixture into the bottom of the brownie tin and press down firmly, making sure the entire based is covered and an even layer formed. 

3.

Place in 180-degree oven for 20 minutes. Set aside. 

4.

To make the caramel filling, heat butter, golden syrup and condensed milk over a low heat for 8 minutes. Stir with a spatula to combine. Pour caramel onto cooked biscuit base and use spatula to create an even layer. 

5.

Place in 180-degree oven for 20 minutes. Set aside. 

6.

To make chocolate topping, place chocolate and oil in a microwave-safe bowl and heat in microwave for 1 minute. 

7.

Pour melted chocolate onto caramel and biscuit base and spread out to form a thin layer with the back of a spoon.

8.

Allow to set. Cut into 16 pieces. 

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