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Caramel Slice

A rich and decadent dessert layered with a crunchy biscuit base, molten caramel, and glossy chocolate—perfect for sharing and celebrating life's sweet moments.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 16 squares
Course: Dessert, Snack
Cuisine: Australian, Fusion
Calories: 200
Ingredients Method Notes

Ingredients
  

For the base and caramel
  • 200 g Arnotts Minis Scotch Finger biscuits Use snugly to form the base.
  • 395 g sweetened condensed milk
  • 60 g unsalted butter Melted.
  • 2 tbsp golden syrup
For the chocolate topping
  • 125 g milk chocolate, chopped Can substitute with dark chocolate for a richer flavor.
  • 60 g Copha, chopped Can substitute with coconut oil.

Method
 

Preparation
  1. Preheat oven to 200C/180C fan forced. Line a 21 x 26.5 cm slice pan with baking paper.
  2. Arrange biscuits snugly in a single layer over the base of the prepared pan, top-side down.
Cooking
  1. In a saucepan, place condensed milk, butter, and golden syrup. Cook over medium heat, whisking for about 5 minutes or until golden.
  2. Pour the caramel mixture over the biscuit base.
  3. Bake for 8-10 minutes or until the caramel around the sides starts bubbling.
  4. Cool completely, then refrigerate for at least 4 hours to set.
  5. Over a saucepan of simmering water, melt chocolate and Copha together in a heatproof bowl, stirring until melted.
  6. Pour the melted chocolate mixture over the set caramel layer and place in the fridge for an additional 2 hours to set.
Serving
  1. Turn out the slice with the biscuit side up and cut into neat squares using the biscuits as a guide.

Notes

Serve at room temperature for ideal texture. For added flair, dust with flaky sea salt and serve on rustic paper. Keep chilled in an airtight container for up to 5-7 days, or freeze for longer storage.