Caramel passion fruit slice

Caramel passion fruit slice

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(6 ratings)

Prep: 15 mins Cook: 20 mins plus chilling

More effort

makes 16

An exotic twist on the traditional caramel slice, this passion fruit traybake on a shortbread base is a real treat, ideal for bake sales and coffee mornings

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal395
  • fat26g
  • saturates17g
  • carbs34g
  • sugars26g
  • fibre3g
  • protein4g
  • salt0.4g
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    For the shortbread

    • 150g plain flour
    • 100g desiccated coconut
    • 170g cold butter, cubed, plus a little for the tin
    • 75g golden caster sugar

    For the caramel

    • 90g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 397g can of condensed milk
    • 2 tbsp golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

    • 2 tbsp dark brown sugar
    • 3 passion fruits, pulp only

    For the topping

    • 200g dark chocolate
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 30g coconut shavings, toasted


    1. Heat oven to 180C/160C fan/gas 4 and butter a 23 x 23cm brownie tin. First, make the shortbread by stirring the flour and coconut together in a bowl, then rub in the butter with your fingers until the mixture looks like breadcrumbs. Stir through the sugar, then bring the dough together with your hands. Pat into the tin, pricking the top all over with a fork. Bake for 15-18 mins until lightly golden and crisp.

    2. For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a large pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Take off the heat and stir in the passion fruit pulp. Pour over the shortbread, smooth over with a palette knife and leave to set.

    3. Once set, melt the chocolate in the microwave in 30-second bursts until glossy and smooth. Smooth over the caramel shortbread, then scatter over the coconut shavings. Leave to set, then cut into 16 squares. Will keep for five days in an airtight container.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.'s picture
    20th Mar, 2017
    Easy to make and really delicious
    18th Mar, 2017
    Divine! The shortbread took a bit longer in the oven than it says, about 20-25 mins, and I replaced the coconut shavings for more desiccated coconut but they still look amazing :)
    LeannePhillips's picture
    15th Mar, 2017
    I can honestly say these are delicious - as the members of my book club will testify. I used Aldi's Peruvian 62% dark chocolate. The passion fruit pulp cuts through the sweetness of the caramel beautifully.
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