Miss Flossypots’ Luxurious Caramel Slice

This slice is my ALL time favourite; it’s rich, chocolate-y, super luxurious and it’s the reason why I love caramel. I came across this recipe years ago and have tweaked it slightly to make me feel less bad about the calories being consumed. I usually use coconut as said in the recipe but I COMPLETELY forgot about it at the supermarket so I just added more flour, I also halved the amount of caramel filling as it’s just too rich. I make this recipe once a year and only once as I get obsessed and want to eat all of it – treat yourself but in moderation (#hard).

The layers:
Biscuit base: Soft but stable and doesn’t crumble when sliced it’s also buttery and short and melts in your mouth.

Caramel: Condensed milk, butter and golden syrup.. Need I say more? Okay I will, it’s heavenly, rich and smooth.

Chocolate: The perfect accompaniment to caramel sauce and biscuit – am I right?

Miss Flossypots’ Luxurious Caramel Slice
Makes 12 generous portions

– 165g plain flour
– 110g brown sugar
– 125g butter

– 1 x can of sweetened condensed milk  (395g)
– 50g butter
– 40ml golden syrup

– 200g chocolate (broken into pieces)
– 1 tsp vegetable oil


Line a 20 x 20 cm square tin with baking paper and preheat your oven to 180°C/160°C fan forced.
In a medium-sized pot melt the butter; once the butter has completed melting take off the stove top and add the plain flour and brown sugar. Mix until your get a crumble-like texture, press into square tin evenly and bake for 15-20 minutes.
Whilst the base is baking begin the caramel component. Add the condensed milk, butter and golden syrup into a medium saucepan on a medium heat. Stir until smooth and all components are fully incorporated.
Once the base has lightly browned pour the caramel mixture over the top (coating evenly) and bake for a further 20 minutes.
Take out of the oven and leave to cool  COMPLETELY in the tin before adding the chocolate topping.
Boil the jug and pour water into a small saucepan and place a bowl on top with the chocolate and oil and leave to sit for ten minutes. Stir until you have a silky smooth consistency and pour over your completely cooled caramel slice.
Leave to set and cut into twelve slices with a clean hot knife – enjoy!


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