This double caramel slice recipe has everything you need (and more) in a sweet treat
Makes 20
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If you’re a caramel lover, you’re bound to fall in love with these double caramel slices – blocks of melt-in-your-mouth caramel with a rich chocolate base and an additional layer of gooey, toffee-coloured goodness.


  • ½ cup (75 g) plain flour
  • ⅓ cup (35 g) cocoa powder
  • ½ cup (110 g) caster sugar
  • 1 cup (80 g) desiccated coconut
  • 125 g unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 egg
  • 125 g butter, chopped, extra
  • 2 395 g cans sweetened condensed milk
  • ⅓ cup (115 g) golden syrup

Preheat the oven to 180 C (160 C fan forced). Grease an 18 cm x 26 cm rectangular pan; line base with baking paper, extending paper 5 cm over long sides.


Sift flour and cocoa into a medium bowl. Stir in sugar and coconut; make a well in the centre. Add melted butter, vanilla and egg; stir until combined.


Spoon mixture into the prepared pan; use the back of a spoon to press evenly over the base. Cover with a sheet of baking paper and press down firmly until even and smooth. Refrigerate for 15 mins.


Meanwhile, stir extra chopped butter, condensed milk and syrup in a medium saucepan over a low heat until combined. Remove from the heat; pour over chocolate base. Bake for about 25 mins or until the top is toffee-coloured; cool. Refrigerate.


Dust the top with a little extra cocoa; cut into squares.

Suitable to freeze. Butter and condensed milk mixture suitable to microwave.


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