casey-anne, from papakura...

Caramel Slice

a delicious Carmel slice for everyone

3 Votes Since October 17th


  • half a cup self-raising flour
  • half a cup plain flour
  • 1 cup desiccated coconut
  • half a cup firmly packed soft brown sugar
  • 100g butter
  • filling:
  • 30g butter
  • 2 tablespoons golden syrup
  • 400g can sweetened condensed milk
  • topping:
  • 150g dark chocolate
  • 40g butter


  1. preheat the oven to moderate 180degrees. line the case and sides of a shallow 28x18cm rectangular tin with aluminum foil.
  2. sift the flours together into a medium bowl. add the coconut and stir. make a well in the center.
  3. combine the sugar and butter in a medium pan and stir over low heat until butter has melted and the sugar has dissolved
  4. pour the butter mixture into the dry ingredients and stir well to combine
  5. press the mixture evenly onto the base of the prepared tin using the back of a spoon.bake for 10 minutes then leave to cool.
  6. to make the filling:
  7. combine the butter, syrup and condensed milk in a medium pan. stir constantly over low heat using a wooden spoon until the butter has melted and the mixture is smooth.continue stirring the butter for about ten minutes, until the mixture boils and lightly browns.
  8. pour this mixture over the pastry base and bake for 20 minutes. remove from the oven and cool completely.
  9. to make the topping:
  10. place the chocolate and butter into a small heatproof bowl and at stand it over a small pan of simmering water. stir until the chocolate and butter have melted and the mixture is smooth.
  11. spread this mixture evenly over the caramel and allow to completely set. using the foil, lift the slice from the tin and cut it into bars or squares to serve.
Amount Cooking Time Prep Time
18-20 pieces about 50 mins 40 mins

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