Chocolate Caramel slice


  • 3/4 cup (110grms) Plain Flour
  • 1/3 cup (25grms) desiccated coconut
  • 1/3 cup (75 grms) firmly packed brown sugar
  • 90 gram butter, melted
  • 400 gram can sweetened condensed milk
  • 60 grams butter (extra)
  • 2 tbsp maple syrup (I used pancake syrup)
  • 200 grms dark eating chocolate , chopped coarsely
  • 2 tsp vegetable oil


  1. Preheat oven to 170 degree C. Grease a shallow 9 inch cake pan, line the base with baking paper, extending above the edges.
  2. Combine sifted flour, coconut, sugar and melted butter in a small bowl, mix well and press the mixture  firmly over base of the cake pan. Bake for 15 minutes or until browned lightly. Remove from oven and let it cool.
  3. Meanwhile, combine condensed milk, extra 60 gram butter and maple/pancake syrup in a small saucepan, stir over medium heat until smooth. Pour this mixture over the baked base. Return to the oven ans bake for 25 minutes, remove and let it cool.
  4. Combine chocolate and oil in small saucepan, stir over low heat until all the chocolate is melted and looks smooth. Pour chocolate over the caramel layer. Refrigerate for 3 hours or till set.
  5. Cut to slices. Store it in the fridge.