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Chocolate caramel slice


  • Preheat oven to 180°C fan forced (200°C normal).
  • Combine the flour, dessicated coconut, brown sugar and half the melted butter in a large bowl. 
  • Then line a slice tin with baking paper. Spoon in the mixture, pressing into the corners, and cook in the oven for about 15-18 mins until golden brown. 
  • At the same time, put the golden syrup and remaining butter with the condensed milk into a heavy-bottomed pot and stir over a low heat for 5-7 mins until combined and thickened, continually whisking. Set aside to cool. 
  • Then pour the cooled caramel over the biscuit base and set aside to cool, before placing in the refrigerator to cool completely. 
  • When ready, place the chocolate and oil in a bowl and cook in the microwave on high for 1 min. Stir and cook for another minute if needed to melt. Then pour this over the top of the slice, allow to cool a little and refrigerate for about 2 hours until firm.
  • Cut into slices and serve. 
  • from "Modern Classics" by Donna Hay


  • 1 cup plain flour
  • ½ cup dessicated coconut
  • ½ cup brown sugar
  • 250 gm unsalted butter, melted
  • 1/3 cup golden syrup
  • 2 x 400 gm cans sweetened condensed milk
  • 185 gm good dark cooking chocolate
  • 3 tspn vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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