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Caramel Chocolate Slice

  • Makes 30 pieces
Caramel Chocolate Slice


  • 1½ cups self raising flour
  • ½ cup coconut
  • ¾ cup brown sugar
  • 175 grams chilled butter, diced or grated


  • 2x 395 gram cans caramel condensed milk
  • 100-200 grams dark chocolate, melted


  1. Preheat the oven to 180ºC and line the base and sides of a 20x30cm slice tin.
  2. Into a bowl, place the flour, coconut and brown sugar and rub in the butter to make a fine crumb-like mixture. Alternatively use a food processor to do this task. Press firmly into the base of the prepared slice tin.
  3. Bake in the preheated oven for 15 minutes.
  4. Pour the cans of caramel condensed milk over the cooked base and spread out evening. Return the slice to the oven for a further 8-10 minutes or until the topping has set; allow to cool. Pour the melted chocolate over the top and set aside until the chocolate has set. As this is rich, cut into small squares to serve.

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