November 22, 2011

Super Special Chocolate and Caramel Slice.

Mmmm - a little bit of baking has been going on here at The Farm.  I had a sudden urge to bake something disgustingly unhealthy.  Then I remembered this old favourite caramel slice. Various forms of this recipe have been around for years and I can remember eating it as a child.  It fits in the "oldie but goodie" section of my recipe file.

Anyway, as Christmas is coming up, I thought everyone might like it.  It is really easy to make but a little bit fiddly as you have to wait for the layers to cool.  Definitely worth it though.  It is also super rich and, like many good things, a little bit goes a long way.

Super Special Chocolate and Caramel Slice



  • 1 cup of plain flour
  • 1/2 cup of brown sugar
  • 1/2 cup of dessicated coconut
  • 125g of butter melted


  • 2 tablespoons of golden syrup
  • 395g tin of sweetened condensed milk (Nestle all the way on The Farm)
  • 60g of butter melted


  • 300g of chocolate melts (again I use the Nestle ones)
  • handful of pecans

Making the base is super easy.  First line a slice tin (I use a rectangular one roughly 20x30cm).  Then mix all the base ingredients together and press it into the tin.  Bake for about 15 minutes at 180 degrees.  Take out of oven and set it aside to cool.

OK - the caramel layer is a little bit trickier.  Empty your condensed milk into a pot.  I always think of condensed milk as "Nestles milk", with Nestles pronounced to rhyme with wrestles, as that was what we called it when I was growing up.  None of this fancy "Nestlay" business in my 1970s-80s childhood.  Anyway, digressing.  Add the melted butter and golden syrup to the pot and cook it over a low-medium heat.  You need to whisk it continuously during this time.  It will take about 7-8 minutes and will gradually thicken and became a golden caramel colour.  Resist the temptation to leave it, even for a second, as it will burn.  I have learnt this the hard way.  When it is a lovely gooey caramely mess pour it over the cooked base.  Bake it in the oven for 10 minutes.  It should come out looking a bit like this.

Bottom Two Layers of Slice

Pop it in the fridge for at least 4 hours but preferably overnight.  All it needs then is the chocolate topping.  I use Melts as I can microwave them.  Basically I microwave them for 30 seconds at a time and stir in between, until they are all melted.  If you want to be more traditional and go for the double boiler approach, feel free.  While they are melting I roughly chop up my pecans and give them a quick toast in a dry pan.

Toasting Nuts

Then I pour the melted chocolate over the caramel and  sprinkle the pecans over the top.  I would love to say that I arrange the pecans beautifully however I would be lying through my teeth.  I just toss them on top any which way.  I have seen this slice made with a whole pecan in the centre of each piece - it was not made by me though!  The slice then goes back into the fridge until the chocolate is set.

Ta Da! Random Pecans and All.

One more thing (sorry, this recipe is turning out to be longer then War and Peace) if you want to make the slice look pretty when you cut it, use a hot clean dry knife.  I do this by having a jug of hot water there, dipping the knife in it and drying it on a tea towel before each cut.  This is a bit of a hassle but makes it look much less messy.

So there you go. A  very, very yummy slice.  I try and save it for special occasions as otherwise I would be the size of a house.

Take care everyone.


Fiona said...

Definitely a favourite in this household. Always on the lookout for a new recipe though, so thankyou.

Sydney Shop Girl said...

Thank you, thank you, thank you for the recipe and photos, AFW! It all makes sense.

I have had a phobia of making chocolate caramel slice for the longest time. It's the caramel that gets me. And I refuse to substitute with Top'N'Fill for a slice.

I'm 50/50 in the wrestle / Nes-Lay debate.

SSG xxx

Sydney Shop Girl blog

Joolz said...

Nooo, put it away! I love caramel slice!

I totally agree about the Nestlay thing - I'm a Nestles girl too!

Joolz :)

Lisa @ Blithe Moments said...

That is my recipe! Except that I add 20g of butter with the chocolate on top (easier to cut when set) and don't add nuts.

I find the caramel cooks in about the same time as the base bakes and it seems to work well pouring hot caramel over the hot base (plus it saves some time).

I'm making this tomorrow and I just might add the nuts for a change!

Deb said...

Oh, I love this recipe (which probably explains why I am the size of a house);) Is there any other brand of condensed milk?

kexkez said...

Yummy. I might have to investigate this. I've never had caramel slice with pecans b4 but we can get the most sweet juicy pecans here freshly packed from semi local grower. I'm addicted to them as they taste nothing like the bitter ones I've had from the supermarket.

It's almost the end of the year so I could take some to work and share.


Zara said...

I haven't had chocolate caramel slice in so long. Yours looks delicious. x

Mummaducka said...

Fabulous, a bit different to the ones I've made, I remember one from my childhood, before melts, that used melted copha and drinking chocolate for the top!
I loooove this stuff and I fear my daughter may too, regularly making this herself!

Anonymous said...

My Mum has made these for decades (really)In the UK they go by the name of Millionaire's Squares (because they're so rich!) but we call them Scrumptious Lumps!
Caroline, Calgary

country life said...

This looks so good I will have to try it tomorrow! Thanks :)