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Slices

Caramel Slice

Name: Caramel Slice
Prep time: 30 min
Cook time: 40 min
Yield: 10
Ingredients: BASE; 100g butter; ½ cup Chelsea Soft Brown Sugar (100g); ½ cup Edmonds Self Raising Flour (75g); ½ cup Edmonds Standard Grade Flour (75g); ⅔ cup desiccated coconut (67g); FILLING; 100g butter; ⅓ cup Chelsea Soft Brown Sugar (67g); 2 Tbsp Chelsea Golden Syrup; 400g can sweetened condensed milk; TOPPING; 180g dark or milk chocolate; 1 Tbsp vegetable oil

4.2

Preparation

30 mins

Bake

40 mins

Difficulty

Moderate

Servings

Golden syrup provides the lovely fudgy caramel flavour in this caramel slice recipe - gooey with a crunchy base, simply delicious!

Slices

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Ingredients
Method

Ingredients

BASE

100g butter
½ cup Chelsea Soft Brown Sugar (100g)
½ cup Edmonds Self Raising Flour (75g)
½ cup Edmonds Standard Grade Flour (75g)
⅔ cup desiccated coconut (67g)

FILLING

100g butter
⅓ cup Chelsea Soft Brown Sugar (67g)
2 Tbsp Chelsea Golden Syrup
400g can sweetened condensed milk

TOPPING

180g dark or milk chocolate
1 Tbsp vegetable oil

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

details

Soft Brown Sugar

This popular sugar is used...

details

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Reviews

120

What did you think of this recipe?

Sharryn 15 days ago

Yummmmmooooo, now family favorite

H Gardiner 24 days ago

Oh No! Another traditional kiwi recipe that's suffered from globalised gentrification and is now no more than a differently named copy of the English 'Millionaires' slice! Traditional New Zealand 'caramel slice' should actually be topped with a layer of thick chocolate fudge icing not chocolate. Yes I'm sure this was an alteration of the original english recipe that was done due to the unavailability of good quality baking chocolate back in the day. But it was this minor difference which sets the NZ recipe apart from the rest and gave it a different textural appeal. As an eating experience proper caramel slice with its soft chocolate topping is far nicer than the english recipe with its hard chocolate layer and more uniquely kiwi!

Scotty about a month ago

This is easy quick slice and everyone loves it

Lucy about a month ago

SOOOO GOOD, my family and classmates love It and will be doing this recipe again

Ally 2 months ago

Very good

Tessa 2 months ago

I love caramel slice

Danica 2 months ago

The old recipe was better IMO! Please put back up the old recipe, as adding more sugar to the caramel layer isnt necessary. I add threaded coconut to the desiccated, and keep it at 1 cup of coconut for a delicious base. Also adding a layer of salt onto the cooked caramel when it comes out of the oven, then putting roasted salted peanuts on straight away (then the choc top) turns this into a snickers slice FYI - thank you Shelley for this amazing tip!!!!

Krissie 2 months ago

I make this a lot! Pretty much have to make 2 at a time as everyone wants some love it

Greta 3 months ago

I like it alot

Elon musk 4 months ago

Yummmmmmmmmmmmm

Method

Preheat oven to 180°C bake. Grease and line a small slice pan (28cm x 18cm).

BASE
Place Tararua Butter and Chelsea Soft Brown Sugar in a medium-large saucepan on medium heat. Cook until butter has melted and sugar has dissolved. Remove from heat and stir in flours and coconut.

Press into prepared tin and bake for 15 minutes, until golden.

FILLING
Place Tararua Butter, Chelsea Soft Brown Sugar and Chelsea Golden Syrup in a medium-large heavy-based saucepan. Cook over medium heat, stirring occasionally, until butter has melted and mixture comes to a simmer.

Add condensed milk and cooking, stirring, for 4-5 minutes, until large bubbles start appearing. Cook for a further minute.

Pour onto base and bake for 12-15 minutes, until caramel is golden. Allow to cool at room temperature for 30 minutes, then refrigerate for 30 minutes.

TOPPING
Place chocolate and oil in a heatproof bowl and microwave on medium-low in 30 second bursts, stirring in between, until melted and smooth. Spread onto cooled filling.

Refrigerate for a further 45-60 minutes before slicing and serving.