Chocolate Caramel Slice

Love from Lisa Chocolate Caramel Slice

Chocolate Caramel Slice is a recipe I’ve been wanting to try for ages. I’m crazy for slices, and always crave a good hedgehog, lemon slice, or caramel slice whenever I’m out having coffee. So this time I decided I’d make my own so I could eat it whenever I’m having coffee at home, which is a lot these days.

This recipe was fun to make but provided its own little challenges. The first was breaking my beater at step two. Funny thing was I could tell this was going to happen, as beating the butter was not working, but I beat away anyway until my beater quit on me.

The second challenge was making the filling. I wasn’t very good at this. I don’t think I let the filling get golden enough; hence it didn’t reach the hardness I think it needed.

But not to worry, the result was still beautiful. The crunchy base, gooey caramel centre, and hard chocolate topping are a combination to die for.

I recommend putting the finished slices in the fridge overnight and eating them cold the next day.  I did this and they were so delicious it was hard to stop at one.

If you’d like to view other recipes I have in mind, or have already baked for this series please visit my Baking Recipes Pinterest page.



  • 1 cup plain sifted flour
  • 1/2 cup brown sugar
  • 1/2 cup desiccated coconut
  • 125g melted butter


  • 400g can sweetened condensed milk
  • 2 tablespoons golden syrup
  • 60g melted butter


  • 60g chopped copha
  • 125g chopped cooking chocolate

Step One

Preheat oven to 180°C. Line a 3cm deep 28 x 18cm (base) lamington pan.

Step Two

Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes or until light golden. Remove from oven. Cool.

Step Three

Make filling. Combine all ingredients in a saucepan over medium heat. Cook whisking for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours or until set.

Step Four

Make topping. Place copha and chocolate into a heat proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate until set. Cut into squares to serve.

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