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    Home » Recipes » Bars Brownies & Slices » White Chocolate Caramel Slice

    White Chocolate Caramel Slice

    Published: Oct 6, 2021 by Lucy · This post may contain affiliate links · 6 Comments

    Jump to Recipe
    Squares of a white chocolate caramel slice served on a white cake stand

    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?!

    A pile of caramel slice squares served on a wooden board

    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!

    Finger size pieces of a slice topped with white chocolate on a wooden board

    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.
    A white cake stand with small squares of a slice topped with white chocolate

    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.

    All the ingredients for a white chocolate topped slice on a marble bench top.

    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.
    Squares of a buttery sweet slice topped with white chocolate, with one piece on top half eaten

    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.

    Dry ingredients for the base of the slice in a glass bowl.

    Melt butter and add to the dry ingredients.

    Melted butter added to dry ingredients in a glass bowl

    Mix until well combined and crumbly.

    The crumbly base mixture in a glass bowl with a mixing spoon

    Press firmly into your prepared slice tin and bake for 15 minutes.

    The base of the slice pressed into a lined slice tin

    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.

    Golden syrup, condensed milk and butter in a small saucepan

    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.

    The caramel layer baked golden on top of the base

    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.

    White chocolate spread over a slice in a lined baking tray

    Set aside to firm, and then cut into slices just before the chocolate topping is completely set.

    A wooden board covered with little squares of caramel slice

    Expert Tips & FAQ's

    What can I substitute golden syrup with?

    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).

    Why do you add oil to the chocolate topping?

    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.

    Can I use skim or light condensed milk instead of full fat?

    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.

    Cutting the 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.

    How to ensure your caramel layer sets

    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.

    Storing

    Store white chocolate caramel slice in an airtight container at room temperature (or in the fridge) for up to 5 days.

    Freezing

    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. 

    A close up of white chocolate topped squares of a golden caramel slice

    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.
    A close up of a stack of small squares of caramel slice topped with white chocolate

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.

    A stack of golden caramel filled squares with white chocolate topping

    White Chocolate Caramel Slice

    A classic favourite with a twist... this White Chocolate Caramel Slice is a yummy new take on a good old-fashioned caramel slice!
    5 from 7 votes
    Print Pin Rate
    Course: sweet
    Cuisine: Slices
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 20 serves
    Calories: 386kcal
    Author: Lucy - Bake Play Smile

    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.

    Notes

    Recipes Notes & Tips
    Ingredients Info
    Golden syrup substitutes - 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).
    Mild vegetable or coconut oil - by adding just a little mild vegetable or coconut oil to the chocolate layer it 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.
    Full fat sweetened condensed milk - should be used instead of skim or light, as this makes the slice set firmer, and you really do want a firm caramel filling for this slice.
    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.
    More Baking Tips
    Tips for cutting slices perfectly - see full tips and tricks here. Take slice out of the fridge 30 minutes before cutting to allow the chocolate to soften slightly, or cut just prior to the chocolate layer setting. Use a small serrated knife to cut through the chocolate layer and then through the base. 
    Storing & freezing - store in an airtight container at room temperature (or in the fridge) for up to 5 days. or wrap well and freeze for up to 1 month, 

    Nutrition

    Calories: 386kcal | Carbohydrates: 47g | Protein: 5g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 43mg | Sodium: 152mg | Potassium: 220mg | Fiber: 1g | Sugar: 37g | Vitamin A: 420IU | Vitamin C: 1.2mg | Calcium: 145mg | Iron: 0.8mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Shannon

      April 11, 2020 at 6:32 pm

      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!

      Reply
      • Lucy

        April 12, 2020 at 9:06 am

        Hi Shannon, did you use full fat (not skim) condensed milk?? It will thicken further on cooling too!

        Reply
    2. Fran Waishing

      May 30, 2019 at 2:16 pm

      I halved the caramel filling and it turned out fine. Delicious.

      Reply
      • Lucy Mathieson

        May 31, 2019 at 10:45 am

        Yipppee!!!

        Reply
    3. Vic

      October 09, 2018 at 3:16 pm

      May I know what coconut you used,is it flake or milk?thanks

      Reply
      • Lucy Mathieson

        October 09, 2018 at 11:21 pm

        Hi Vic, I used desiccated coconut xx

        Reply

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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