Caramel Slice
Buttery biscuit base, thick gooey caramel and a layer of dark chocolate. Cut small, it is very rich.
- Time1 hr 30
- LevelMedium
- Costabout £0.31 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 20 cm square tin with baking paper.
- 2
Mix the flour, coconut and sugar with the melted butter and press firmly into the tin. Bake for 15 minutes until golden, then cool slightly.
15 min - 3
Put the condensed milk, 100 g butter and golden syrup in a pan. Stir over a medium heat for 8 to 10 minutes until thick and the colour of caramel. Do not stop stirring or it will catch.
9 min - 4
Pour the caramel over the base and leave to cool for 30 minutes.
30 min - 5
Melt the chocolate with the oil in short bursts in the microwave, stirring in between, then spread over the caramel.
- 6
Chill for 2 hours until set, then cut into small squares with a hot knife.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.