I woke up this morning and was craving caramel slice.  It was all I could think about all day so I finally made one this afternoon.  It’s the most delicious, unhealthiest thing I’ve eaten in such a long time and I really couldn’t care less.  Sometimes you just need something good for the soul too!

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Much love, Jo x



February 20, 2018
  • 15m
  • 30m
  • 45m
  • 1


Biscuits Base

  • 40 g desiccated coconut
  • 60 g brown sugar
  • 50 g rolled oats
  • 100 g butter
  • 80 g SR flour

Caramel Mixture

  • 1 tin condensed milk
  • 20 g butter
  • 50 g golden syrup

Chocolate Topping

  • 200 g milk chocolate


  1. Preheat oven to 180C and line a rectangle slice tin with baking paper
  2. Start by making your biscuit base. Melt the butter in your jug for 2 mins/60C/speed 4
  3. Add all other base ingredients and mix 5 secs/reverse, speed 3 or until well combined
  4. Put the mixture into the prepared tin and flatten down the base
  5. Cook your base in the oven for 10 minutes, then take it out and turn your oven down to 160C. Wash out your mixing jug while you wait
  6. Now make your caramel filling. In your mixing jug add all the caramel mixture ingredients and mix for 4 mins/60C/speed 1
  7. Pour this on top of your biscuit base and cook again in the oven for 18 mins
  8. Once done take it out of the oven and allow it to cool in the tin (you can place it in the fridge to cool quicker)
  9. Wash your mixing jug out before melting your chocolate
  10. Place the broken up chocolate into the jug and melt it for 3 mins/temp 60/speed 1 (or until fully melted)
  11. Pour this over your cool caramel slice and put it back in the fridge for 20 minutes
  12. After 20 minutes your chocolate should be still soft enough to cut through. You don't want it totally set. If it's totally set the chocolate will crack when you cut it, but you don't want it too soft otherwise the chocolate will run
  13. Cut your slice while still in the tin and then put it back in the fridge for another hour or so (if you can resist)
  14. Serve and enjoy


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