• Prep Time: 20 mins
  • Cooking Time: 5 mins
  • Serves: 24

Double Choc and Caramel Slice

  • Recipe Submitted by on

 Ingredients List

  • 250g choc ripple biscuits, broken
  • 100g butter, melted
  • 395g can condensed milk
  • 30g butter
  • 2 tablespoons golden syrup
  • 200g dark chocolate, melted
  • 1 tablespoon vegetable oil


Step 1
Preheat the oven to 160C or 140C fan. Grease a 28cm x 18cm slice tin and line with non-stick baking paper, overhanging the two long sides.
Step 2
Place broken biscuits into a food processor and process until roughly crushed. Add butter and process until evenly moistened. Starting from the shorter end of the tin, use the back of a spoon to gently press down on the biscuit crumbs to distribute and form a smooth, even base and refrigerate until needed.
Step 3
Combine condensed milk, 30g butter and golden syrup in a small saucepan and cook over medium-low heat, stirring constantly, for 8 mins, or until lightly golden.
Step 4
While still warm, spread caramel mix over the chilled biscuit base, smoothing gently, so no crumbs are dragged through (don't worry too much about it being smooth – it will smooth out once cooked). Bake for 10 mins.
Step 5
Cool completely, then pour over melted dark chocolate combined with vegetable oil (the oil helps it cut without cracks).
Step 6
Chill until set, then divide and slice in half widthways and divide this portion into 3 lengths, then cut each into 4 squares. Repeat for the other half.

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