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Delicious Australian caramel slice with coconut biscuit base and chocolate topping

Australian Caramel Slice

An easy and reliable recipe for a sweet and decadent Australian caramel slice that sets perfectly and slices neatly for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 slices
Course: Dessert, Snack
Cuisine: Australian, Treats
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 125 g Butter Real butter tastes better and helps everything set nicely.
  • 100 g Brown sugar Gives that warm caramel flavor in the base.
  • 150 g Plain flour Keeps the base sturdy.
  • 50 g Desiccated coconut Optional but classic; adds texture and a subtle nutty vibe.
Caramel Ingredients
  • 395 g Sweetened condensed milk The hero of the caramel layer. Do not swap for evaporated milk.
  • 60 g Golden syrup Helps keep the caramel smooth. Can substitute with light corn syrup.
  • 1 pinch Salt Enhances the sweetness.
Topping Ingredients
  • 100 g Milk or dark chocolate Pick what you like; can mix both.

Method
 

Preparation
  1. Preheat your oven to 180°C (or 160°C fan).
  2. Melt the butter, then stir in the brown sugar.
  3. Add the flour and coconut and mix until it resembles damp sand.
  4. Tip the mixture into a lined square pan (approximately 20 cm) and press it down firmly using the bottom of a glass.
  5. Bake for 12 to 15 minutes until lightly golden.
Cooking Caramel
  1. In a saucepan over medium-low heat, melt the butter with the golden syrup, then add the condensed milk.
  2. Stir gently to prevent sticking for about 8 to 12 minutes until it thickens and deepens in color.
  3. Pour the thick caramel over the baked base and spread it quickly.
Final Baking
  1. Return the pan to the oven and bake for an additional 10 minutes to help the caramel set.
Topping
  1. Allow the caramel layer to cool to room temperature, then chill for at least 30 minutes.
  2. Melt the chocolate gently in the microwave in short bursts, stirring each time.
  3. Spread a thin layer of melted chocolate over the top of the chilled caramel.
Slicing
  1. Chill until the chocolate is just set, then use a warm knife to slice into squares.
  2. Wipe the blade between cuts for neat bakery-style squares.

Notes

Keep the Australian caramel slice in the fridge to maintain its structure and prevent the chocolate from softening. It can last about 5 to 7 days in an airtight container.