Description
Decadent caramel slice featuring a buttery biscuit base, rich caramel layer, and smooth chocolate topping—perfectly sweet and satisfying.
Ingredients
Units
Scale
- 1 1/2 cups (150 g) plain digestive biscuits, crushed
- 1/2 cup (60 g) desiccated coconut (optional)
- 1/2 cup (115 g) unsalted butter, melted
- 1/3 cup (65 g) brown sugar
- 1 can (395 g) sweetened condensed milk
- 1/4 cup (60 g) golden syrup or corn syrup
- 1 cup (170 g) dark or milk chocolate, chopped or chips
- 1 teaspoon vegetable oil (to melt chocolate smoothly)
Instructions
- Line an 8×8″ (20×20 cm) baking tin with baking paper, leaving an overhang for easy removal.
- Combine crushed biscuits, coconut (if using), melted butter and brown sugar; press firmly into the base of the tin.
- In a saucepan over low heat, combine condensed milk and golden syrup; stir constantly until thick, pale golden, and gooey—about 10–12 minutes. Pour caramel evenly over biscuit base.
- Chill in fridge for 10–15 minutes to firm slightly.
- Melt chocolate and oil in a heatproof bowl over a simmering saucepan (or in short bursts in microwave), stirring until smooth. Pour over caramel layer and spread evenly.
- Chill in fridge for at least 2 hours or until set.
- Use overhang to lift slice from tin; cut into squares or bars with a hot, sharp knife. Store in fridge.
Notes
- Coconut in the base adds texture—omit if preferred.
- Watch caramel closely—prevent scorching by stirring constantly.
- Tap tin after adding chocolate to release air bubbles.
- Store slices refrigerated for up to one week, or freeze for longer storage.
- For variation, sprinkle flaky sea salt over the chocolate before it sets.
Nutrition
- Serving Size: 1 square
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg