Decadent Caramel Chocolate Slice

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Yield: 20 pieces


  • 175g butter
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa
  • topping
  • 100g butter
  • 1/4 cup golden syrup
  • 1 cup sweetened condensed milk


Preheat oven to 180 C.

Beat butter and sugaruntil pale and creamy. Add vanilla and combined flour, baking powder and cocoa and mix well. Press 2/3 of the mixture into a slice pan and allow to chill.

Melt together theĀ butter andĀ golden syrup, stir through the sweetened condensed milk and set aside to cool. Pour cooled topping over the base and then crumble remaining base over the top. Bake for 25 minutes until caramel is golden. Cool and cut into squares or fingers.


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13 thoughts on “Decadent Caramel Chocolate Slice

    • supermarket slices are often full of added chemicals and colourings etc…
      This one is quite straightforward and totally delicious! Thanks for putting it on here Helen.

  1. I made this as per recipe usually I would have baked the base first but this recipe said to chill and bake with the caramel on consequently the base rose up into the caramel and its ended up not a slice but a sloppy mess. I followed the recipe exactly which I dont usually do.

    • Hi Angelique, I assure you the recipe does work, was your topping warm? If your topping and base are both cool then the topping will stay as a separate layer. It is a chocolate version of tan square which has been made for years without problems and that too has the topping on before the base is cooked. It is always so disappointing to have a failure but please don’t give up as it is delicious.

      • I’ve never had a slice fail before, yes I completely cooled the base in the fridge and waited for the topping to cool before I put it on top.

  2. I’m new to Foodlovers. Can see I need this website now that I have retired and now have more time to bake and preserve.