Rafaela's Mum’s decadent Chocolate Caramel Slice

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This is my Mum’s recipe for chocolate caramel slice.
A decadent Winter treat to savour by the fire.


3/4 cup Butter (chopped)

1/3 cup Caster sugar

3/4 cup Flour

1/2 cup Shredded Coconut

2 tbl Golden syrup

1 1/2 cups Condensed milk

300g Dark Chocolate


To make the base:

1. Preheat the oven to 160C and grease a square, 9 inch tin with a little butter.

2. Place 1/2 cup of the butter in a mixing bowl with the caster sugar. Beat with an electric whisk until pale and creamy.

3. Add the flour and coconut, folding with a wooden spoon until well combined.

4. Press the mixture into the prepared tin and bake for 15 minutes. Allow to cool completely before making the filling.

To make the filling:

1. Place the golden syrup, condensed milk, and remaining butter in a saucepan over medium heat for 5-7 minutes, stirring occasionally until the mixture thickens.

2. Pour the mixture over the biscuit base and allow it to cool completely.

3. Melt the chocolate in a bain marie (a bowl over simmering water), stirring until smooth. Spoon over the slice, smoothing with a palette knife, and chill until ready to serve.

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