Nov 20, 2010

Caramel Slice

Last time my boyfriend had a birthday party I offered to make him a deliciously decadent cake. I wanted to go all out to help him celebrate. But I was politely rebuffed and instead he insisted I make my famous caramel slice. I was a bit taken aback since there is nothing overly festive or elegant about caramel slice, but damn it tastes good. So in the end I made a huge batch, piled the squares high on a platter and pierced them with sparklers!

Caramel Slice
Prep time

Cook time

Total time


Serves: 24 squares

  • 250g packet Butternut Snap biscuits (or a sweet biscuit of your choice)
  • 120g butter
  • 3 tbsp desiccated coconut
  • 400g can sweetened condensed milk
  • 125g butter
  • ⅓ cup caster sugar
  • ⅓ cup golden syrup
  • 250g dark chocolate buttons
  • 1 tbsp melted butter

  1. Line a 30cm x 20cm rectangle tin with baking paper.
  2. Crush the biscuits, either by putting them in a plastic bag and pommeling them with a rolling pin or in the food processor.
  3. Melt the 120g of butter in the microwave or in a small saucepan over low heat.
  4. Mix together the crushed biscuits, coconut and melted butter and press into the tin, making sure it is even. Chill in the fridge to set whilst you make the caramel.
  5. Mix together the condensed milk, butter, sugar and golden syrup in a saucepan over a low heat. Stir for 15 minutes until the mixture becomes a darker golden colour and thick. Do not leave this unattended!
  6. Let the caramel cool slightly before pouring into the tin over your set biscuit base. Return to the fridge.
  7. Melt dark chocolate and butter in microwave or in a small saucepan over low heat (watch like a hawk so that the chocolate doesn’t burn!).
  8. Pour over the caramel and allow to set in the fridge for a few hours before cutting into squares.

This slice is best stored in an air tight container in the fridge. It can last up to a week but I doubt it will last that long!

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