Chocolate Caramel Slice. Listening To Magic Trick.

Chocolate Caramel Slice

Evidently, I listen to the radio. Infrequently, but I do.


I had a slab of Chocolate Caramel Slice a few years ago while in Ireland, and I have been hooked since. Also known as Millionaire’s Shortbread, this dessert traditionally consists of three layers; a shortbread biscuit base, a caramel filling and a chocolate topping.

Every Slice recipe I have tried at home has been fantastic because it is hard to not love anything with caramel and chocolate in a starring role. Today’s version has coconut and brown sugar in the base, which adds depth and texture to the shortbread layer.

Chocolate Caramel Slice
Chocolate Caramel Slice


1 cup (150g) flour
1/2 cup (40g) desiccated coconut
1/2 cup (90g) brown sugar
125g butter, melted
1/3 cup (115g) golden syrup
125g butter, melted
800g sweetened condensed milk
200g dark chocolate, chopped
1 Tbs vegetable oil


1. Preheat oven to 350°F.

2. Place the flour, coconut, sugar, and butter in a bowl and mix. Press the mixture into a lightly greased 20cm x 30cm tin that has been lined with parchment paper.

3. Bake base for around 20 minutes or until golden.

4. Make the caramel filling while the base is baking. Place the golden syrup, butter and condensed milk in a saucepan over low heat and stir for 7 minutes, or until it has thickened slightly.Pour over the cooked base.

5. Bake for 20 minutes (check after 15), or until the caramel is golden.

6. Refrigerate until the slice is cold.

7. To make the chocolate topping, place the chocolate and oil in a saucepan over low heat and stir until melted (or use the microwave).

8. Spread chocolate over the slice.

9. When firm, cut with a heated knife.

Makes about 20 slices

Recipe from Donna Hay Magazine

Chocolate Caramel Slice
Chocolate Caramel Slice

Magic Trick is a solo project from Tim Cohen of the Fresh & Onlys.

I can’t get Torture out of my mind.

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About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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