Classic Caramel Slice | Most Popular Recipe

This Classic Caramel Slice is everything you’d want it to be… and SO much more! Three layers of the perfect biscuit base, sweet caramel filling and chocolate topping makes this one truly delicious little slice. 

Classic Caramel Slice

One of the very first recipes I ever put on Bake Play Smile was for a caramel slice. Don’t worry.. you wouldn’t have seen it. I’m pretty sure the only people reading my blog back then were my Mum and my hubby (actually, who knows if they were even reading it!). In fact, I’m kind of glad no one saw it because the photos are seriously horrendous. What was I thinking!!?? Ugh!

Classic Caramel Slice

Anyway, fast forward a few years (has it really been just over 3 years now!?) and I have the perfect Classic Caramel Slice recipe for you. This one is definitely a classic. Yep, it’s that slice that you see in every single cafe, at every school fete and well, on every website!!! But here it is again. Because it’s THAT good!

Classic Caramel Slice

The biggest problem that people have when making caramel slice (and I am sooooo including myself in this) is that it doesn’t set and they end up with an ooey, gooey mess. Gosh I can’t even tell you how many times that has happened to me… and it’s the most annoying thing ever because caramel slice can be a little time consuming – so you want one darn good, perfect slice at the end.

Classic Caramel Slice

Soooo! To get your classic caramel slice absolutely perfect, you must, MUST cook the caramel filling long enough in the saucepan. Like I’m talking until it’s really thick and creamy. Keep the heat nice and low and stir the mixture constantly (nope this is not the time to check Facebook). You’ll know when it’s done because it will be obviously thicker. If it’s not thickened, let it keep cooking (while you stir, stir, stir).

Classic Caramel Slice

If you pour the caramel filling into the tray before it’s thickened properly, your caramel slice is doomed. Doomed I tell you! There will be no saving it! So make sure it’s nice and thick. And once you’ve got a deliciously thick caramel filling, the rest is super easy. Yep, it’s just the caramel that’s the tricky bit.

Classic Caramel Slice

Anyway, back to the slice. This classic caramel slice is pretty much the slice to end all slices. I don’t know anyone who doesn’t like caramel slice. I mean, who on earth could say no to three perfect layers… the plain biscuit base, that deliciously thick caramel filling and the yummiest chocolate topping. Umm… not me!

Classic Caramel Slice

Ooh gosh before I forget! One last thing! If you want to be able to cut your caramel slice into lovely pieces without the chocolate cracking, make sure you add some coconut oil to your chocolate. This makes the slice WAY easier to cut. I also like to leave the slice on the bench and then cut it as soon as it starts to set (although I do live in freezing cold Melbourne, so chocolate will set on the bench… if you live somewhere warm, you might need to pop it in the fridge!).

Classic Caramel Slice

And that my friends, is the recipe for the most perfect classic caramel slice. Bake, eat, enjoy… and send any leftovers my way, puh-leeeze!

Classic Caramel Slice

This Classic Caramel Slice is everything you'd want it to be... and SO much more! Three perfect chocolate and caramel layers! Yum!
4.67 from 3 votes
Print Pin Rate
Course: Chocolate, Slices
Cuisine: Chocolate, Slices
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16
Author: Bake Play Smile

Ingredients

  • 1 cup (135g) plain flour
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (45g) coconut
  • 125 g melted butter
  • 1/3 cup (130g) golden syrup
  • 2 X 395g tins condensed milk
  • 125 g butter
  • 220 g chocolate melts
  • 4 tsp coconut oil or vegetable oil

Instructions

  • Preheat oven to 180 degrees celsius.
  • Line a 20X28cm rectangular slice tin with baking paper and set aside.
  • To make the base sift the plain flour into a bowl.
  • Add the brown sugar and coconut and stir to combine.
  • Add the melted butter and mix well until crumbly and completely combined.
  • Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
  • Bake for 15 minutes or until lightly golden.
  • To make the filing, place the golden syrup, condensed milk and butter into a small saucepan over low heat.
  • Stir continuously for 10 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).
  • Pour the caramel over the cooked base and return to the oven for a further 15-20 minutes or until golden.
  • Remove from the oven and set aside until cool.
  • Place in the fridge to cool completely.
  • Melt the chocolate and coconut oil (or vegetable oil) in the microwave on 50% power for 3-4 minutes, stirring every 30 seconds with a dry metal spoon.
  • Pour the chocolate topping over the cooled caramel layer.
  • Cut into slices just before the chocolate topping sets completely.
  • Store in an airtight container.

Classic Caramel Slice - Thermomix Method

This Classic Thermomix Caramel Slice is everything you'd want it to be... and SO much more! Three perfect chocolate and caramel layers! Yum!
0 from 0 votes
Print Pin Rate
Course: Chocolate, Slices
Cuisine: Chocolate, Slices
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16
Author: Bake Play Smile

Ingredients

  • 125 g butter, chopped
  • 135 g plain flour
  • 100 g brown sugar
  • 45 g coconut
  • 130 g golden syrup
  • 2 X 395g tins condensed milk
  • 125 g butter
  • 220 g chocolate melts
  • 4 tsp coconut oil or vegetable oil

Instructions

  • Preheat oven to 180 degrees celsius.
  • Line a 20X28cm rectangular slice tin with baking paper and set aside.
  • Melt the butter in the TM bowl on Speed 2, 100 degrees, 3 minutes.
  • Add the plain flour, brown sugar and coconut and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 15 seconds or until completely combined (use the spatula to help mix).
  • Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
  • Bake for 15 minutes or until lightly golden.
  • To make the filing, place the golden syrup, condensed milk and butter into a clean and dry Thermomix bowl. Mix on 80 degrees, Speed 4, 8 minutes. 
  • Pour the caramel over the cooked base and return to the oven for a further 15-20 minutes or until golden.
  • Remove from the oven and set aside until cool.
  • Place in the fridge to cool completely.
  • Place the chocolate melts into a clean TM bowl. Grate on Speed 8 for 10 seconds.
  • Scrape down the sides of the bowl, add the coconut oil (or vegetable oil) and melt on 80 degrees, Speed 2, 3-4 minutes (or until completely melted).
  • Pour the chocolate topping over the cooled caramel layer.
  • Cut into slices just before the chocolate topping sets completely.
  • Store in an airtight container.

Notes

I find that to get the most consistent and best result, cooking the caramel layer on the stovetop rather than in the Thermomix is the best option. I've found that making the caramel layer in the Thermomix is quite temperamental and it doesn't seem to set/thicken as well.
If you do choose to use the Thermomix for the caramel layer, place the butter, golden syrup and condensed milk into the TM bowl and cook on Speed 3, 70 degrees, 8-10 minutes, before placing into the oven.

Classic Caramel Slice

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Sarah

This slice looks super addictive Lucy! I often have troubles with my caramel slice not setting in the middle but look forward to trying your tips – thanks!! BTW, exciting news about Will’s first tooth – hope it didn’t cause too many sleepless nights 🙂
x

Brittney
Brittney

Hi, just wondering how many days your slices can be made before an event and best way to store them? I’m making a few different ones so hopping to be able to get a head start

Claire
Claire

Hi, quick question… once the base has baked in the oven for 15 mins do I take it out and let it cool and then add the caramel and cook for a further 15-20 or should the base still be warm when the caramel is added? Thanks 🙂

Marina Lach
Marina Lach

I have used this recipe many times. Freezes very well,, which is great as we live in darwin,, so i dont even need to have any in the fridge. And it turns out great every time 🙂 Great recipe,, Thankyou 🙂