A classic favourite with a sneaky twist... this White Chocolate Caramel Slice is a delicious new version of my most popular Chocolate Caramel Slice. So why not mix things up and try a heavenly WHITE chocolate version this time?!
Try this simple twist on the eternally popular Chocolate Caramel Slice.
Classic slice recipes such as these never go 'out of style' - and there's good reason why... they're simple, require basic ingredients and very little effort - and best of all, they taste AMAZING!
If you need a simple slice in your life, here's a few more delicious baked slices to try:
- Creamy Lemon Crumble Bars - everyone loves a crumble and this one goes so well with its creamy and tangy lemon flavours
- Anzac Slice - so quick and easy, just perfect for lunchboxes and after school hungry tummies
- Easy Chocolate Brownie - so quick to prepare, just melt, mix and bake!
Or try a no-bake option:
- Lemon Coconut Slice - another classic favourite, you really can't go wrong here!
- Chocolate Hedgehog Slice - simply the BEST hedgehog slice, and totally budget-friendly
- Coconut Slice - a crunchy biscuit base made with Butternut Snaps, and topped with chocolate....fabulous.
The principle here remains the same - minimum effort with maximum deliciousness!! Happy happy!
Why You're Going To Love This Recipe
Simply because it's:
- A crowd pleaser - with a rich and buttery caramel filling and a chocolate topping, you really only need a small bite, so this slice goes a long way when cut into small squares. Perfect for when you need to 'bring a plate', as well as for fetes and bake sales too.
- Decadence overload - here we have three layers of pure and utter bliss, what's not to love about that?
- Freezer-friendly - whip up a batch and store in the freezer for a later date, or even freeze in individual portions to grab for lunchboxes - it will be thawed in time for morning tea.
What You Need
This decadent white chocolate caramel slice may seem like a slightly extravagant treat, however the ingredients required are really only basic pantry and baking staples.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
For The Base
- plain flour - also known as all-purpose flour
- brown sugar
- desiccated coconut - this is coconut that has been finely grated and dried
- butter - either salted or unsalted is fine to use in this recipe.
For The Caramel Filling
- golden syrup - see my tips below for golden syrup substitutes
- sweetened condensed milk - make sure you use full fat sweetened condensed milk as the skim version will not set the filling firmly enough. I like to use the Nestle brand sweetened condensed milk
- butter - again, either salted or unsalted is fine to use.
For The Chocolate Topping
- white chocolate - you can use either 'melts' or a block of good quality white chocolate such as Cadbury's baking chocolate
- vegetable or coconut oil - optional, see my tips below. This helps to stop the chocolate topping from cracking when it's cut into pieces.
- edible gold sugar dust - optional. I like to sprinkle this over the top of my chocolate layer while it's still melted to give the slice a pretty and sparkly look! You can buy this from the baking section of many major supermarkets or speciality cooking stores.
Step By Step Instructions
Follow my simple steps to make the perfect White Chocolate Caramel Slice!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Prepare Base
Preheat your oven to 180 degrees celsius, and grease and line a slice tin.
Sift flour into a bowl, add the brown sugar and coconut, and mix to combine.
Melt butter and add to the dry ingredients.
Mix until well combined and crumbly.
Press firmly into your prepared slice tin and bake for 15 minutes.
Step 2 - Prepare Filling
Gently heat golden syrup, condensed milk and butter over a low heat in a small saucepan.
Continue to stir this for about 10 minutes until it has obviously thickened - it should coat the back of a spoon well.
Pour the caramel filling over the base, and then bake for another 15-20 minutes.
The filling should be golden around the edges and bubbly, and firm to the touch when cooked.
Set aside to cool before adding the white chocolate layer on top.
Step 3 - Add The Chocolate Topping
Melt the white chocolate and vegetable or coconut oil (optional) in the microwave and stir until smooth.
Pour the chocolate topping over the cooled caramel layer.
Set aside to firm, and then cut into slices just before the chocolate topping is completely set.
Expert Tips & FAQ's
Golden syrup is a cane sugar syrup popular in Australian, New Zealand and British baking recipes. If you can't get hold of golden syrup, you can replace it with corn syrup, honey or maple syrup (corn syrup will give you the most similar light and buttery flavour).
Adding just a little mild vegetable or coconut oil to the chocolate layer makes the slice much easier to cut through without the chocolate cracking. It is optional but I find this is really helpful. See my tips for cutting slices perfectly.
Using a full fat sweetened condensed milk, instead of skim or light, makes the slice set firmer, and you really do want a firm caramel filling for this slice.
Take the slice out of the fridge 30 minutes before cutting to allow the chocolate to soften slightly. Use a small serrated knife to cut through the chocolate layer and then through the base. See my tips for cutting slices perfectly.
You absolutely must, must, must cook the caramel layer until it's firm. If it's not firm, your caramel slice will end up in a runny mess!
Firstly, heat the ingredients on the stovetop or in the Thermomix on a low heat, stirring continuously for about 10 minutes until it's obviously thickened and coats the back of a spoon, and then pour over the base.
Secondly, bake until its golden and bubbly and you can gently place a finger in the centre of the slice and it feels firm to the touch. If it's browning too much in the oven, place a sheet of foil loosely over the top and continue cooking until firm.
Thirdly, allow the caramel filling to cool completely before you add the final layer of chocolate topping.
Store white chocolate caramel slice in an airtight container at room temperature (or in the fridge) for up to 5 days.
Allow the slice to cool completely and then double wrap in plastic wrap or foil and freeze for up to 1 month. Allow to come to room temperature before consuming.
Related Recipes
I absolutely love the comforting feeling of being in the kitchen and baking something from scratch that I know everyone will enjoy.
And lets face it, there's nothing better than food that's homemade with love!
Here's a few more of my favourite slice recipes:
- Raw & Healthy Salted Caramel Slice - if you love caramel slice as much as I do (which is WAY too much!), but want a healthier option, then check this one out!
- Milo Mousse Chocolate Slice - another simple baked slice with a crunchy base and a creamy, dreamy Milo mousse topping
- Honey Almond Slice - just 10 minutes to prepare, and combines the sweetness of honey with golden flaked toasty almonds.
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White Chocolate Caramel Slice
Ingredients
- 135 g (1 cup) plain flour
- 100 g (½ cup) brown sugar
- 45 g (½ cup) coconut
- 125 g butter melted
- 130 g (⅓ cup) golden syrup
- 790 g (2 cans) sweetened condensed milk
- 125 g butter
- 220 g white chocolate
- 2 tbs vegetable oil (or coconut oil)
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Line an 18cm x 28cm 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 the back of a spoon.
- Bake for 15 minutes or until lightly golden.
- To make the filling, 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.
- Melt the white chocolate and 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 caramel layer.
- Cut into slices just before the chocolate topping sets completely, and store in an airtight container.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Line an 18cm x 28cm rectangular slice tin with baking paper and set aside.
- Melt the butter in the Thermomix bowl for 3 minutes, Speed 2, 100 degrees.
- Add the plain flour, brown sugar and coconut and mix for 15 seconds, Reverse, Speed 4. 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 the back of a spoon. Bake for 15 minutes or until lightly golden.
- To make the filling, place the golden syrup, condensed milk and butter into a clean and dry Thermomix bowl. Mix for 8 minutes, 80 degrees, Speed 4.
- 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 the white chocolate melts into a clean Thermomix bowl. Grate for 10 seconds on Speed 8. Scrape down the sides of the bowl, add the vegetable oil and melt for 3-4 minutes, 60 degrees, Speed 2, (or until completely melted).
- Pour the chocolate topping over the cooled caramel layer.
- Cut into slices just before the chocolate topping sets completely and store in an airtight container.
Marie says
Can I make without coconut? My son is allergic
Lucy says
Sure! Just add a little more flour 🙂
Shannon says
stirred and stirred the caramel over a low heat for almost half an hour and it just wouldnt thicken for whatever reason.. used the right amount of ingredients? not sure what happened there. Annoying!
Lucy says
Hi Shannon, did you use full fat (not skim) condensed milk?? It will thicken further on cooling too!
Fran Waishing says
I halved the caramel filling and it turned out fine. Delicious.
Lucy Mathieson says
Yipppee!!!
Vic says
May I know what coconut you used,is it flake or milk?thanks
Lucy Mathieson says
Hi Vic, I used desiccated coconut xx