Chocolate Caramel Slice
"An inspiring new twist on an old favourite"
This Chocolate Caramel Slice is truely an old favourite that is still just as popular today. But even tried and true deserves a make-over. I will of course show you how to make the orignal chocolate caramel bars that we are all familiar with but as you can see from the photographs I am hoping to inspire you to also make it in individual portions and vary the dark chocolate with white chocolate and macadamias.
Firstly I do need to mention that chocolate caramel slice and chocolate caramel bars are the same it just depends which part of the world you live in - some of us call them a slice others a bar.
I will also mention that to me the best thing about chocolate caramel slice is the caramel - so you will see that my recipe has a nice thick layer!
Please read through my chocolate caramel slice recipe first before starting.
If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.
If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.
Chocolate Caramel Slice Recipe
Makes one 20cm (8") square cake pan.
Biscuit Base Ingredients
1 cup plain flour
2 teaspoon baking powder
2/3 cup brown sugar, firmly packed
2/3 cup desiccated coconut
80g butter, melted
Caramel Filling Ingredients
800g sweetened condensed milk, you can use 2 x 395g cans.
5 tablespoons golden syrup
Chocolate Topping Ingredients
200g dark chocolate
30g canola oil
Preheat the oven to 180C (350F).
- Grease and line a 20 cm (8”) square cake pan with non-stick baking paper.
- In a bowl mix together the dry ingredients for the biscuit base. Make sure there are no brown sugar lumps. Mix through the melted butter. Press into the base of the prepared cake pan. Use the back of your hand to make it even and level. Bake at 180oC for 15 mins. The base will have risen and be just starting to colour. Remove from the oven and leave to cool.
- While the base is baking add the caramel filling ingredients to a small pan stir over a low heat until the butter has melted and the filling is smooth. Continue stirring, the mix will be just bubbling, continue to stir for five minutes. Pour over the still warm base and return to the oven for a further 15 minutes. The filling will just be starting to colour on the top. Remove from the oven and leave to cool.
- Add the chocolate topping ingredients to a medium sized microwave safe bowl and microwave on high for 45 seconds. Stir until smooth. You may need to microwave again for a further 20 seconds. For more information on How to Melt Chocolate - click here. Pour over the cooled caramel filling. Spread to the edges. Tap the slice gently on the bench to level the chocolate. Leave to set.
- Cut the chocolate caramel bars into as many portions as you like. Sometimes it is easier to slice if you set in the refrigerator first. To make a clean cut through the chocolate, warm your knife first and clean between each cut.
- This chocolate slice recipe will keep for a week if stored in an air-tight container in the refrigerator.
White Chocolate and Macadamia Caramel Slice
A simple but extra delicious variation on this old fashion favourite. Mix through 1 cup of macadamias, chopped to the cooked filling before spreading over the biscuit base. Then use white chocolate instead of the dark in the chocolate topping.
If you like extra chopped macadamias can be sprinkled over the chocolate before it sets. Of course any of your favourite nuts can be used instead of the macadamias, walnuts are especially nice.
Individual Chocolate Caramel Bars
Now I have to say that is the old way I use to portion my chocolate caramel slice. With the invention of the silicon moulds for baking a whole new world has opened up! You can use the same recipe to make 18 individual heart shaped chocolate caramel bars.
I used a 1/3 cup capacity heart shaped silicon baking mould. Press 1 tablespoon of the base into the moulds. Divide the caramel filling and chocolate topping evenly between the 18 slices. Baking times will be similar - check at 12mins. Make sure you refrigerate the chocolate slice recipe before pushing them out of the mould.
These make a very generous serve. Why not use mini muffin silicon moulds like I have here in my chocolate peppermint slice recipe. These are wonderful because they are bite sized. If you plan to make these with nuts in them just chop the nuts a little finer, it makes them easier to fill.
Ok this is what the caramel slice looks like when baked in the mini silicon moulds. Only put 1 teaspoon of the base in the mould and bake for 8 minutes. Fill with caramel (Half the mix will make 30 chocolate caramel bites)bake for 8 minutes and top with chocolate either dark or white.
I have used these as part of a celebration for a 21st and 50th birthday but you can find even more decorating ideas on my peppermint slice page.
You could also use a small heart shaped mould (silicon) like the one I used in my valentine chocolate truffles.
More Chocolate Slice Recipes
I have more delicious chocolate slice recipes for you to try and like all my recipes I try to include simple variations. Just like these chocolate chip bars, they are just a variation on my easy chocolate chip cookies recipe, click here to enjoy.