# Chocolate Caramel Slice

A sweet dessert that consists of plain sweet biscuits base, a caramel filling and a chocolate topping.

- Servings: 24 servings
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 125 g plain sweet biscuits, crushed
- 80 g unsalted butter, melted
- 2 tablespoons desiccated coconut
- 400 g sweetened condensed milk
- 125 g butter
- 0.33 cup caster sugar
- 0.33 cup golden syrup
- 250 g milk chocolate melts
- 1 tablespoon vegetable oil

## Instructions

1. Cut the sweets into slices.
2. Credit the cookbook with the recipe.
3. Crush biscuits in a food processor.
4. Combine the biscuits into a bowl with desiccated coconut and melted butter.
5. Mix it all up thoroughly and lay it down on a tray with baking paper, flattening it out evenly with a spoon.
6. Chuck it into the fridge to harden up while you start on your caramel.
7. Add butter, golden syrup, caster sugar, and condensed milk into a new pot.
8. Mix it all together thoroughly and don't stop stirring for the next 15 minutes.
9. Pour the caramel over the biscuit base and start spreading it evenly on top.
10. Give your caramel a moment to cool and harden up so that the chocolate is easier to spread.
11. Pour over your mix and spread evenly so it looks a little something like this.
12. Chuck everything back into the fridge to set.
13. Slice it into pieces and serve.

## Equipment

- rectangular baking tin
- baking paper
- mixing bowl
- small saucepan
- spatula
- heatproof bowl or pot

## Tips

- Lightly grease a shallow, rectangular baking tin & line with baking paper for easy removal.
- Mix thoroughly crushed biscuits, melted butter and coconut in a mixing bowl and press the mixture firmly and evenly into the base of the prepared tin to make the base.
- In a small saucepan, combine condensed milk, butter, sugar, and golden syrup. Stir constantly over low heat for about 15 minutes, until the sugar dissolves completely and the mixture thickens into a smooth caramel for cooking the caramel layer.
- Remove from heat & carefully pour caramel over the biscuit base, spread it evenly with a spatula and let it cool briefly, then refrigerate until the caramel layer is completely set.
- Put the chocolate melts and butter in a heatproof bowl or pot. Stir gently until the chocolate is fully melted & mixture is smooth to make the chocolate topping.
- Pour the chocolate topping over the chilled caramel layer and spread evenly.
- Allow the chocolate to set completely in the refrigerator, then remove from tin and use a sharp knife to cut into smaller portions.

## Source

- Original video: https://www.tiktok.com/@marcus.costanzo/video/7501224058873236754
- Recipe page: https://www.cliprecipe.com/recipe/3169036c-effe-4693-878d-cb7f813df024
- Extracted: 2025-05-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt