Go Back
+ servings

Caramel Slice

5 from 1 vote
Print Pin
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24 squares
Author: Swah



  • 250 g packet Butternut Snap biscuits or a sweet biscuit of your choice
  • 120 g butter
  • 3 tbsp desiccated coconut


  • 400 g can sweetened condensed milk
  • 125 g butter
  • 1/3 cup caster sugar
  • 1/3 cup golden syrup


  • 250 g dark chocolate buttons
  • 1 tbsp melted butter


  • Line a 30cm x 20cm rectangle tin with baking paper.
  • Crush the biscuits, either by putting them in a plastic bag and pommeling them with a rolling pin or in the food processor.
  • Melt the 120g of butter in the microwave or in a small saucepan over low heat.
  • 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.
  • 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!
  • Let the caramel cool slightly before pouring into the tin over your set biscuit base. Return to the fridge.
  • 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!).
  • Pour over the caramel and allow to set in the fridge for a few hours before cutting into squares.