Gran’s chocolate caramel slice

Chocolate caramel slice is an afternoon-tea staple in my mother’s house. She always has some made and ready to serve when guests or hungry family come through. It is so easy to make, and so very rich: when she offered to teach the kids how to make it, they eagerly accepted the offer.

Gran's chocolate caramel slice: rich, sweet and chocolatey

Gran’s chocolate caramel slice: rich, sweet and chocolatey

Gran's chocolate caramel slice

  • Servings: about
  • Difficulty: easy, just don't stop stirring the caramel
  • Print


For the base

  • 1 cup of self-raising flour
  • 1 cup of brown sugar
  • 1 cup of coconut
  • 125 grams of melted butter

For the caramel filling

  • a 400 gram tin of sweetened condensed milk
  • 1 tablespoon of butter

For the chocolate topping

  • 160 grams of cooking chocolate (chocolate chips are good for this)
  • a teaspoon of coconut oil


  1. To make the base: Mix all the ingredients for the base together to form a stiff dough, press it into a greased 28 x 18 cm slice pan and bake in a 180 degree C (350F) oven for 10 minutes. Take it out of the oven for the next stage.
  2. To make the caramel filling: Heat the condensed milk and butter in a small saucepan over a low heat, stirring constantly. Once the mixture boils, turn the heat down and stir for 5 minutes. Watch it closely, keep stirring and do not let it boil.
  3. Spread the filling over the cooked base and bake the slice again in a 180C oven for 10 minutes.
  4. Allow to cool.
  5. To make the chocolate topping: melt the chocolate chips and oil in the microwave on a very low setting.
  6. Pour the melted chocolate mix over the slice and allow to set overnight, then cut it into squares before serving.


You don’t have to use coconut oil, we’ve used all sorts of oils over the years.

Some people think you shouldn’t melt chocolate in a microwave. We think you can, but you have to use a glass or ceramic bowl. Plastic won’t work. If you want to do it the ‘proper way’, then melt the chocolate in a bowl set over a saucepan of boiling water. You will need to make sure the bowl doesn’t actually touch the water, and that you have no accidents: water in your chocolate will ruin it.

This slice freezes very well. You can make a large batch, cut it into squares and freeze, then defrost at will.

Source: My mum. She says she got the original version off a sweetened condensed milk tin about 60 years ago. The condensed milk now comes in slightly smaller tins, but it seems to work just as well.

Gran's chocolate caramel slice: rich, sweet and chocolatey

Gran’s chocolate caramel slice: rich, sweet and chocolatey

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