Recipe: The Easiest Caramel Slice You Will Ever Make

The easiest caramel slice recipe ever.

This fabulous treat tastes even better when it’s home made, and with this recipe, you will be the champion of your household.

This easy recipe skips a lot of the more complex steps, but still produces fabulous, delicious Caramel Slice.

The trick is to make sure you wash it regularly so nothing is overdone.

The easiest caramel slice recipe ever.
The easiest caramel slice recipe ever.


200g Dark Chocolate to melt

1 table spoon Oil – Olive or coconut if you like a coconut taste


Few drops of Vanilla essence

Small can of Condensed milk

1/2 cup Brown sugar

3/4 cup Butter


125g Butter 

1 cup Flour

1/2 cup Brown Sugar

1/2 cup Coconut

Chocolate for the caramel slice top.
Chocolate for the caramel slice top.

A caramel Slice is made of three layers – the biscuit base with a coconut flavour, the caramel inside and the chocolate on top.


  1. Mix the butter, flour, sugar and coconut in a bowl with a wooden spoon. Once thoroughly mixed place in the bottom of a pan lined with baking paper (overhanging) and press down hard to ensure ti all stays together. Bake at 180 degrees (160 fan forced) for 15 minutes. Let cool for 15 minutes at least.
  2. Lower over temperature to 160 degrees (140 fan forced). Place butter and brown sugar in a saucepan and bring to the boil mixing at all times, reduce heat and add in the condensed milk and stir quickly.Once is is all golden brown pour this onto the biscuit base and tap pan again to spread the caramel evenly. Bake again for 12 minutes. Cool for 15 minutes, then place in the fridge to cool for at least 20 minutes.
  3. Melt chocolate and spread on the caramel top. Tap the pan on the bench to even the spread of chocolate. Refrigerate for at last an hour.
  4. Once out, tip out of pan and cut into small slices and place in an airtight container. They stay fresh at least a week (if they last that long)!
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Renae Leith-Manos

Editor and Founder of Bondi Beauty

Renae Leith-Manos loves fitness, new beauty products, long chats and long flights. She is at her best when traveling the world writing about luxury hotels and Michelin Star restaurants ( She has had a colourful media career as a journalist inmagazines and newspapers, in Australia and Asia. She spends her time writing, cooking, consulting to new businesses, running and working out.

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