Caramel Slice


Original recipe here from Bakers’ Corner.

I used shredded coconut in the base, forgot to let the base set before adding the caramel and used a round tin (instead of square!). I also mixed half milk and half dark chocolate for the top layer because I didn’t want it to be too rich. It turned out perfectly! Beginners luck probably!

Lay out the ingredients that you'll need first
Lay out the ingredients that you’ll need first


  • 1 cup plain flour
  • 1/2 cup brown sugar
  • 1/2 cup desiccated coconut
  • 125g butter, melted
  • 100g butter, extra
  • 2 x 395g cans Sweetened Condensed Milk (NESTLÉ makes this size)
  • 1/3 cup golden syrup
  • 200g Dark Chocolate, melted
  • 1 tbsp vegetable oil (I used Light Olive Oil)


  1. Preheat oven to 180°C/160°C fan forced. Lightly grease an 18cm x 28cm lamington pan and line with baking paper.
    Adding ingredients for caramel to saucepan over low heat

    2. In a medium bowl, combine flour, sugar and coconut. Add melted butter, mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned. Cool.

    3. Place extra butter, Sweetened Condensed Milk and syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 20-25 minutes until golden. Cool.

    4. Combine Dark Chocolate and oil, stir until smooth, pour evenly over slice.

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