Caramel Slice
Member recipe

Caramel Slice

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Member recipe by


Serves 9

A heavenly combination of chewy caramel, crumbly biscuit and smooth chocolate.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.


  • 200g of plain digestive biscuits, crushed
  • 100g of unsalted butter, melted
  • 2 tablespoons of desiccated coconut (optional)
  • 125g unsalted butter, extra
  • 400ml of tinned sweetened condensed milk
  • 90g of caster sugar
  • 3 tablespoons of maple syrup/golden syrup
  • 250g of dark chocolate, chopped
  • 2 teaspoons of oil


    1. Lightly Grease a 20 x 30 cm rectangular shallow tin and line the base with baking paper/parchment, leaving the paper hanging over on the two long sides.
    2. Crush your digestive biscuits in a bowl (a rolling pin does the trick) until in fine pieces.
    3. Melt your first portion of butter and pour into the bowl full of crushed biscuits, add the desiccated coconut as well and once mixed so biscuit is moist, press into your lined baking tin and smooth surface.
    4. Now combine your second portion of butter and condensed milk, caster sugar and maple/golden syrup in a small saucepan. Stir over a low heat (be careful butter can burn if not stirred enough) for 15 minutes, or until the sugar has dissolved and the mixture is thick, smooth and lightly coloured. Remove from the heat and leave to cool slightly. Pour over the biscuit base and smooth the surface. Refrigerate for 30 minutes or until firm (this refrigeration time is included in the 1 hour ten minutes the slice takes to make).
    5. Now gently melt the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water), Stir occasionally until the chocolate has melted. Add the oil and stir until smooth. Spread over the firm caramel and leave until partially set before marking out 24 triangles or 12 squares. Now finally refrigerate until firm. Remember to cut out your squares/ triangles before serving. ENJOY!!!!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th May, 2012
I had some caramel setting issues too! It melted everywhere! I think cooking the caramel mixture until it goes really gooey in the pan would work better. :)
29th Dec, 2011
a hit with all the family - some advice please, can not get the caramel to set - any suggestions?
14th Sep, 2016
Try putting the heat up to a boil. Like with fudge you need to get it to a high temperature, but always make sure you stir A LOT. Keep a glass of cold water, and drop a tiny bit of caramel mixture into it to see if it sets. =)
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Poppy Boucher's picture
Poppy Boucher
9th Jun, 2018
I struggled to get the caramel to set, I left it to refrigerate for over 30 minutes but as soon as I added the melted chocolate it all combined together and destroyed the layer effect sadly. If you are going to follow this method I suggest using more melted chocolate and using 150g of biscuits as I just found the measurements weren’t enough to fill and cover my tin evenly. I look forward to attempting it again though!:)