14/02/2026
Happy Valentine’s Day, IG fam 💕
So many of you asked for my caramel slice recipe, so here it is!
It’s super simple — just follow the steps and you’ll have something delicious to treat your loved ones (or yourself 😌)
Coconut Caramel Slice
(30 × 22–23 cm tin)
Base
• 220 g plain flour
• 120 g desiccated coconut
• 130 g icing sugar
• 230 g butter, melted
• 1 tsp vanilla
• Pinch of salt
Method
1. Oven 170°C fan.
2. Mix all ingredients, press firmly into lined tin.
3. Bake 22–25 mins until lightly golden.
4. Let base cool 15-30 mins before adding caramel.
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Caramel
• 2 × 395 g condensed milk
• 120 g butter
• 120 g golden syrup
• 1 tsp vanilla
• ½ tsp salt
Method
1. Melt butter + golden syrup.
2. Add condensed milk, stir constantly on medium-low.
3. Cook 8–10 mins until thick and glossy.
4. Stir in vanilla + salt.
5. Pour over base and smooth.
6. Bake 160°C fan for 12–15 mins until lightly golden.
7. Cool at least 1 hour before adding chocolate.
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Chocolate Top
• 300 g dark chocolate
• 30 g coconut oil
Method
1. Melt chocolate, stir in coconut oil.
2. pour over caramel.
3. refrigerate for 2-3 hours or overnight
5. Rest 10–15 mins at room temp before slicing to prevent chocolate from cracking.
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Store in fridge if you like it cold or room temp