Description
This classic Caramel Slice recipe features a buttery coconut and flour base topped with a rich, homemade caramel layer and finished with a smooth chocolate coating. Perfectly balanced between sweet and slightly salty, this no-fuss treat is baked in stages and chilled to set, creating a deliciously indulgent dessert that’s easy to slice and serve.
Ingredients
Scale
Base
- 1 cup plain/all purpose flour
- 1/2 cup brown sugar, loosely packed
- 1/2 cup desiccated coconut (sweetened finely shredded coconut)
- 125g (4.5oz) unsalted butter, melted
Caramel
- 125g (4.5oz) unsalted butter, roughly chopped
- 1/2 cup (80g) brown sugar, loosely packed
- 1 tsp vanilla extract or essence
- 395g (14oz) sweetened condensed milk (1 can, 300ml)
Chocolate Topping
- 200g (7oz) dark or milk melting chocolate (semi-sweet chocolate chips)
- 1 tbsp vegetable oil
Instructions
- Prepare the Base: Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-forced. Grease and line a 28x18cm rectangular pan with parchment paper, leaving an overhang for easy removal. Combine the flour, brown sugar, desiccated coconut, and melted butter in a bowl, then press the mixture evenly into the base of the prepared pan. Bake for 15 minutes until golden on the surface. Once baked, let the base cool in the fridge if time allows.
- Make the Caramel Layer: Lower the oven temperature to 160°C (320°F) or 140°C (fan). In a saucepan over medium-low heat, combine the roughly chopped butter, brown sugar, and vanilla extract. Stir until the butter melts and the mixture is smooth. Allow it to come to a simmer, then add the sweetened condensed milk. Whisk continuously for 5 minutes until the mixture thickens and slow bubbles start appearing at the bottom. Whisk for one more minute, then pour the caramel over the base, gently tilting the pan to spread it evenly. Bake the caramel-topped base for 12 minutes. Expect some uneven brown spots due to oven heat distribution. Let the slice cool on the countertop for about 20 minutes before refrigerating for 30 minutes until the bottom is warm but the surface cool to the touch.
- Chocolate Topping: Combine the chocolate and vegetable oil in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until fully melted and smooth, usually about 4 intervals. Pour the melted chocolate over the set caramel layer and spread evenly with a spatula. Gently shake the pan to level the chocolate surface.
- Set and Serve: Refrigerate the caramel slice for about 1 hour or until the chocolate topping is fully set. Remove from the refrigerator and let sit at room temperature for 5 minutes to soften the chocolate slightly. Cut into bars or squares and serve.
Notes
- Sweetened desiccated coconut works best for the base for added moisture and sweetness.
- Using parchment paper with an overhang makes it easier to lift the slice out of the pan for cutting.
- Chilling the base after baking helps it firm up and makes spreading the caramel easier.
- Constant whisking of the caramel prevents it from burning and ensures a smooth texture.
- Allowing the slice to cool properly before adding the chocolate topping helps each layer set properly for clean slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Keywords: Caramel Slice, Chocolate Caramel Slice, Australian Dessert, Easy Slice Recipe, Homemade Caramel, Chocolate Topping
