Tuesday, December 20, 2011

Caramel Slice: MO2B style

One of my all time favourite sweet treats is the caramel slice. For the great many gobbled up over the years, I've never actually tried my hand at baking it myself. So I finally decided to take the plunge and whip up a slab. From the large number of recipe variations I found, the overriding similarity was how straightforward the slice is to make. For this reason, I had fairly high hopes for a successful first attempt.

I wanted to incorporate the elements of two recipes I found and further tweak a few things from each, for my version of this classic treat. Therefore, I've affectionately dubbed this adaptation: Caramel Slice MO2B style. And it all would have worked so well... if I'd of just used a lamington tin (as instructed), instead of a larger, deeper one. As a result, the thick, soft, luscious layer I'd envisaged, was more a thin, slightly overcooked, very overstretched strip of caramel. Though initial disappointment was quickly replaced with a sense of achievement and satisfaction, when both Angus and Scott buzzed around my little squares, for second... and third helpings. The only approval I really need.

Caramel Slice: MO2B Style

3/4 cup desiccated coconut
1 cup self-raising flour
1/2 cup caster sugar
125g melted butter


1 x 400g tin condensed milk
30g butter
2 tablespoons golden syrup


200g dark/and or milk eating chocolate
1 tablespoon vegetable oil

Preheat oven to 180 degrees, grease and line a lamington tin with baking paper
Combine coconut, flour and sugar in a medium bowl and add melted butter
Stir until well combined and then press into prepared tray and bake for 15 mins
Combine condensed milk, butter and golden syrup in a saucepan 
and stir over medium heat until boiling
Lower heat and continue stirring for 5 mins
Remove from heat and spread over biscuit base
Bake for a further 10 mins
Remove and allow to cool
Melt chocolate and vegetable oil in heat proof jug, over saucepan with simmering water
Spread evenly over caramel filling and place in fridge to set
Cut into desired pieces once set


  1. Now this is what I am talking about :)
    This has to be one of my all time favourites too...but I have gotten lazy over the years and no longer cook it after the caramel has gone on...nope I just cook the caramel a little longer then once it's on the slice chill it till set before icing...it works just as well.


  2. My absolute, all time, cannot resist treat.
    I can guarantee I would have had no problem with your batch either.
    :-) x

  3. Caramel slice talks to me too Julie, have tried making it a few times and the kids and I devour it within a day!! Yours looks lovely, my Twin Boy like to make it...actually he is not working today....oh guess what he can do then,,,YUM xx

  4. Oh yummy yummy YUM!!!!!
    I love caramel anything!!

  5. Ah the condensed milk...problem is mine has left the building without even making it to see a recipe. Intentions are all good, dangerous stuff that!:)

  6. Looks yum Julie! I could easily devour that!
    So lovely to meet you today - was a fun morning :)

  7. Delish! You always take the most devine pictures of your yummy treats.


  8. Ooh, that's very moreish, Julie! Am bookmarking this one ☺ - thanks! J x


Thank you for stopping by my blog, reading this post and for leaving a comment. Seeing a comment on my posts always makes my day :o)