When you’re super busy with work and life and searching for a recipe to contribute to a bridal shower high tea, a DIY dessert bar, or you are considering making your own wedding favours – it can be difficult to decide what is going to work. Ideally, you want to create something that is fairly simple, has easily accessible and cost effective ingredients and can be multiplied easily and shared amongst many. At this point, can I make a suggestion? Caramel slice.  And not any caramel slice, the perfect caramel slice.

In my opinion, there are two essential factors in creating the perfect caramel slice.  The first, the ratio of buttery biscuit base to gooey caramel to crisp dark chocolate.  I’ve done a few experiments, some serious taste testing and I conclude that the ideal ratio is 2:4:1.  To explain, this ratio ensures enough of the base to provide stability, enough of the caramel to be the star of the show, and a thin hint of chocolate to round it out.

The second factor?  The caramel, of course.  No mild-mannered milky sweet caramel will do here.  Oh no.  The perfect Chocolate Caramel Slice will have luxuriously rich caramel that is impossibly silky and chewy.  Slightly salty, slightly sweet and all kinds of lick-the-bowl good.

This recipe is loosely based on a Bill Granger recipe but has been tweaked to ensure the final result demonstrates the essential factors mentioned above.  The recipe is simple, can be made ahead of time and will stay fresh in an airtight container in the fridge for up to a month. Do yourself a favour, and give it a try.  I promise you’ll be licking the bowl and doubling the recipe in no time.

You will need

For the base:
150g unsalted butter
1 1/4 cup plain flour
1 teaspoon baking powder
1 cup desiccated coconut
1/2 cup caster sugar

For the filling:
200g unsalted butter
200g brown sugar
2 x 400g tin of condensed milk
1/3 Cup Golden Syrup
2 tsp vanilla extract

For the topping:
15g butter
200g dark chocolate

Step One.

Pre-heat oven to 180 degrees Celsius. Use baking paper to line a 20cm x 30cm baking tin.

Step Two.

Melt 150g of butter. Sift flour and baking powder. Add coconut caster sugar and melted butter and stir well until combined.


Step Three.

Press the mixture firmly into the base of the tin.  Place baking tin in the oven and bake for 10-14 minutes or until lightly golden like the picture above.  Once removed from the oven, press down with a spatula, especially in the corners. This is to ensure a nicely even, crisp biscuit base. Don’t turn the oven off at this point.

Step Four.

Now for the caramel.  Place 200g butter, brown sugar, condensed milk, golden syrup and vanilla extract in a medium size saucepan over a low heat.  Stir to dissolve. Once dissolved, increase temperature and continue to cook and stir until the mixture comes to a boil.  Reduce heat, continue to stir while still simmering for 5 minutes or until colour of mixture changes slightly to a more golden tone.  Remove from heat and pour over prepared biscuit base.

Step Five.

Place baking tray in oven and bake for 10 minutes at 180 degrees celsius.  Remove from oven and allow to cool completely.

Step Six.

Once the slice is completely cool it is time to make the chocolate topping.  Using a small saucepan of simmering water, place a heatproof bowl on top and place the chocolate and butter in. Stir until chocolate has melted and is runny and glossy.  Pour over the cooled slice and spread evenly.  Place slice into the refrigerator until completely set.  Using a large, sharp knife, trim the edges of the slice and cut into squares.

Ms Polka Dot says: How can you not love caramel and chocolate – our two favourite flavours in the whole world! And yes the caramel is just the right thickness for that gooey yumminess.

About Jessica: I’m a writer and a lover of words and stories, pretty papers and flowers. I find great satisfaction in creating something beautiful from the simplest of materials. I’m happiest in a home bustling with conversation and music, sitting at a beautifully decorated table surrounded by good friends and delicious food – with a glass of champagne in hand, of course!