Chocolate Coconut Caramel Slice

Chocolate Coconut Caramel Slice


17 people made this

Biscuit base, yummy caramel in the middle and chocolate on top - what could be better! This caramel slice has coconut in the base.


Serves: 12 

  • Biscuit Base
  • 1 cup (125g) self raising flour
  • 1 cup (155g) brown sugar
  • 125g butter, melted
  • 1 cup (90g) desiccated coconut
  • Caramel Filling
  • 2 tins (each 395g) of condensed milk
  • 60g butter
  • 4 tablespoons golden syrup
  • Chocolate Topping
  • 1 (250g) block of milk chocolate

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. To make the base; preheat oven to 180 degrees C. Pour flour, brown sugar, butter and desiccated coconut into a bowl and mix until ingredients are well combined. Line a slice baking dish (18cm x 28cm) with baking paper, and press biscuit mix firmly onto the bottom. Place in oven and bake for 10 minutes.
  2. To make the caramel filling; pour condensed milk, butter and golden syrup into saucepan and place on stove over medium heat. Bring to the boil and stir filling constantly until it starts to turn a caramel colour.
  3. Pour caramel over cooked biscuit base and return to the cover for a further 15-20 minutes until the caramel changes to a golden brown colour. Set aside to cool.
  4. To make the chocolate topping, in a metal bowl over simmering water melt the chocolate, stirring occasionally until smooth. (You can also melt the chocolate in the microwave but I find it tends to burn in there!)
  5. Once the caramel and biscuit has cooled, pour the melted chocolate on the top and place in the fridge for 1 - 2 hours until it sets, then cut into slices as big or as small as you'd like!

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Reviews (5)


you might need to alter your recipe to say return to OVEN!!!! - 27 Apr 2011


return to the cover?????? wtf - 27 Apr 2011


Had 3 attempts before I was satisfied with the result! Need to adjust times for each section, LESS TIME, as all stages will burn easily. Definitely remember to cut into squares before choc sets!! Delicious!!! - 06 May 2012

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