Chocolate Caramel Slices


Prep time: 15 min

Cook time: 25 min

Total time: 40 min

(makes 18)


  • For the base

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    110g: butter or margarine 140g: plain flour a pinch of salt 60g: caster sugar

    For the filling:
    110g: margarine 2 tbsp: golden syrup 110g: light brown soft sugar 1 small tin condensed milk a few drops of vanilla extract
    For the topping: 110g: plain chocolate (70% cocoa solids), broken into pieces Method:


1. Preheat the oven to 160°C. Grease an 18 cm square loose-bottomed tin. 2. For the base, rub butter or margarine into the flour, salt and sugar. Knead into a ball and then press out evenly into the prepared tin. Bake for 25 minutes. Leave to cool before adding the filling and topping. 3. For the filling, slowly melt margarine, syrup, sugar and condensed milk together in a pan, stirring continuously. Bring to a boil and, still stirring, simmer gently for exactly 7 minutes. Add vanilla extract, pour on to the base and leave to cool. 4. For the topping, melt chocolate gently in a bowl over a pan of simmering water. Beat until it is smooth. 5. Spread chocolate evenly over the filling. When set, cut into nine squares and then cut each square in half again to make 18 slices. Tips: If you don’t have a loose-bottomed tin, line the tin with non-stick baking parchment, snipping into the corners of the paper so it lines the bottom and sides. This makes it easier to remove the slices. It is easier to cut this into slices if you make it the day before and chill in the fridge.


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