Chocolate Caramel Slice

The ultimate Chocolate Caramel Slice with three totally delicious layers... a crunchy base, a smooth caramel filling and a chocolate topping. Tried, tested and loved by everyone (and now with both conventional and Thermomix methods!).

5 from 127 votes

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Course: bars and slices, Chocolate, Slices

Cuisine: Chocolate, Slices

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: serves

Calories: 326kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Stove-top or Thermomix
Oven

Ingredients

1 cup (150g) plain flour
½ cup (100g) brown sugar
½ cup (45g) coconut
125 g melted butter
⅓ cup (130g) golden syrup see recipe notes
790 g sweetened condensed milk
125 g butter
250 g milk chocolate
20 g vegetable oil (or coconut oil) see recipe notes

Instructions

Conventional Method

Preheat oven to 160 degrees celsius (fan-forced). 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 filling, place the golden syrup, condensed milk and butter into a small saucepan over low heat.
Stir continuously for 10-15 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 and firm to the touch.
Remove from the oven and set aside until cool. Place in the fridge to cool completely.
Melt the chocolate and vegetable oil (or coconut 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 (see notes).
Cut into slices just before the chocolate topping sets completely.
Store in an airtight container for up to 5 days.

Thermomix Method

Preheat oven to 160 degrees celsius (fan-forced). 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 then 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 vegetable oil (or coconut oil) and melt on Speed 2, 80 degrees, 4 minutes (or until completely melted).
Pour the chocolate topping over the cooled caramel layer (see notes).
Cut into slices just before the chocolate topping sets completely.
Store in an airtight container for up to 5 days.

Video

Notes

Recipe Tips

Use full-fat condensed milk – It sets firmer and gives the caramel a better consistency.

Stir the caramel constantly – Don’t walk away! Keep it on low and stir until thickened.

Cool the caramel before adding chocolate – This prevents melting and mixing of layers.

Add oil to chocolate – This keeps it soft enough to slice without cracking.

Score before slicing – Use a serrated knife to gently mark the top before pressing through.

Store in an airtight container – Room temp or fridge, it keeps for 5 days.

Freezer-friendly – Wrap in foil or plastic wrap and freeze for up to 1 month.

Let thaw at room temp before serving for best texture.

Nutrition