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Caramel Slice
Caramel Slice
Slices

Caramel Slice

4.2
30 mins
40 mins
Moderate
10

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

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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

TOPPING

  • 180g dark or milk chocolate
  • 1 Tbsp vegetable oil

Chelsea Products in Recipe

Golden Syrup

Golden Syrup

Chelsea Golden Syrup in the...
Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
approved=true&orderBy=-hs_createdate&limit=10&offset=10


{has_more=true, offset=20, total=125, results=[{comment_text=I love caramel slice, approved=true, user_name=Tessa, hs_createdate=1742366231925, rating_new__1_5_=5, id=25316797233}, {comment_text=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!!!!, approved=true, user_name=Danica, hs_createdate=1742335546838, rating_new__1_5_=2, id=25322735530}, {comment_text=I make this a lot! Pretty much have to make 2 at a time as everyone wants some love it, approved=true, user_name=Krissie, hs_createdate=1741305288422, rating_new__1_5_=5, id=24881899275}, {comment_text=I like it alot, approved=true, user_name=Greta, hs_createdate=1740895279354, rating_new__1_5_=5, id=24676243026}, {comment_text=Yummmmmmmmmmmmm, approved=true, user_name=Elon musk, hs_createdate=1738214753168, rating_new__1_5_=5, id=23317998520}, {comment_text=This was sooooooooo yummmmmmmy, approved=true, user_name=Bruce, hs_createdate=1738208708889, rating_new__1_5_=5, id=23315826178}, {comment_text=It a lovely caramel slice excellent, approved=true, user_name=Tracy Boodker, hs_createdate=1733533741121, rating_new__1_5_=5, id=20621079207}, {comment_text=Love this! All the parents think im so cool when i make this. Heheeh, approved=true, user_name=Nina, hs_createdate=1733380655772, rating_new__1_5_=5, id=20524861226}, {comment_text=Easy enough to follow. Thanks, approved=true, user_name=Rukuwai Mark, hs_createdate=1733210708837, rating_new__1_5_=5, id=20429813798}, {comment_text=These are yummy and so easy to make., approved=true, user_name=Jill Frances, hs_createdate=1732229834002, rating_new__1_5_=5, id=20058600372}]}
Reviews
125

What did you think of this recipe?

Method

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

BASE
Place 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.
Reviews
125

What did you think of this recipe?

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