Chocolate Caramel Slice

Chocolate Caramel Slice
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Chocolate caramel slice

This rich chocolate caramel slice recipe is made with a soft fudge chocolate cake base topped with a sweet smooth caramel filling and finished with a chocolate icing.

This slice is the ultimate sugar overload and anyone that love caramel and chocolate this slice is for you, it will tick all the boxes.

Chocolate cake base

Cream the butter and sugar together until light and creamy.

Add vanilla and egg and continue to beat for another minute.

Sift in your flour, baking powder and cocoa and mix.

Your chocolate cake base batter will be very soft and sticky and a bit messy when pressing into your pan. One option is to wet your hand before pressing it in to your pan or the other option that I do is get a piece of cling wrap the same size a your baking pan and place on top and press down.

Bake at 170°C (225°F) for 20-25 minutes on fan bake.

Caramel filling

This caramel filling is made with condensed milk, butter, and golden syrup.

Add all caramel filling ingredients to a saucepan and place on a low to medium heat.

Once the butter has melted keep a close eye on the caramel filling, you will need to stir it constantly, so it does not stick and burn to the bottom of your saucepan.

Let it cook for around 10 minutes it will thicken and go a golden tan colour.

Chocolate icing

This chocolate icing is super simple and quick to make you just need on bowl.

Melt your butter then dump in you icing sugar and cocoa powder mix all together and add hot water a little at a time as needed until you get it to a nice thick spreading consistency.

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chocolate caramel slice

Chocolate Caramel Slice

Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Keyword: Brownie, Cake, Caramel, chocolate, dessert, Slice, sweet
Servings: 12


Chocolate cake base

  • 175 g Butter
  • ¾ cup white Sugar
  • 1 Egg
  • 1 cup Flour
  • 1 teaspoons Baking powder
  • 2 tablespoons Cocoa
  • 1 teaspoons vanilla

Caramel filling

  • 1 can Condensed milk 395g
  • 50 g Butter
  • 3 tablespoons Golden syrup

Chocolate icing

  • 25 g Butter
  • 1 cup Icing sugar
  • 2 tablespoons Cocoa
  • 1-2 Tablespoons Hot water


  • Pre heat oven to 170°C (225°F) fan bake
    Line a 20 x 20 cm (8 x 8 inch) baking dish

Chocolate cake base

  • Cream butter and sugar together until light and creamy
  • Add egg and vanilla and beat until well combine
  • Sift in flour, baking powder and cocoa
  • Mix until all the dry ingredients are incorporated and press in to prepared pan and bake for 20-25 minutes

Caramel filling

  • Add condensed milk, golden syrup, and butter to a saucepan place on a low heat and bring to a simmer.
  • Simmer for 10-15 minutes stirring constantly until caramel filling becomes a golden tan colour
  • Spread over cooked base and leave to cool.

Chocolate icing

  • Melt butter in a microwave safe bowl then sift in cocoa and icing sugar
  • Mix all together, add hot water as need to get to a thick spreading consistency
  • Ice slice once caramel filling has cooled and set


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