The Best Chocolate Caramel Slice EVER! (Thermomix Method Included)

So I know that is a big call, but I’m pretty confident, as it took me about 3 years of tasting every caramel slice I could get my hands on and putting it all together so this is the perfect blend of base, caramel and chocolate.

This is one recipe that will never be taken off my blog as everyone loves it, but if you don’t want to scroll up and down etc and would like the convince of all my slices in one place you can buy my eBook of 10 slices from the shop for only $3.99 and then you will always have it on hand in the method you prefer.

The key for me is my slice tin! ***Please note this is a very large slice tin and is important to the proportions of the slice, if you don’t have a large one halve the recipe and use a smaller tin*** :)This wonderful indispensable piece of kitchenware came to me when I was a Boarding School House Mistress of year 12 students at a wonderful Private School on the North Shore of Sydney! It was in the cupboard, looking like it had never been used, but 6 years and possible several hundred different slices later, this slice tin and the contents it has baked, allowed many a stressed teenage girl through her HSC exams! So By the time I moved jobs, every slice I had ever made was developed for this size tin, so it had to come with me as I couldn’t another find one that was just right.

Slice TIn

It’s well worn!

It has now been very well used and is 25cm by 35cm if you are interested and fits all my slice recipes perfectly. This is a large slice tin and tends to feed a lot of people, but really you can just pop the slice in the fridge and eat it over a few days. If you have kids or are making it for a party its the perfect size.



The base was put together from several recipes to get the right amount and the right thickness. If you use the back of a spoon to press the base down it makes it easier to get the right thickness all over.

Caramel after cooking

The Caramel

The middle, well its just a simple caramel, but oh so tasty. I have found that the key is getting the right butter to golden syrup ratio that makes it the best.

Chocolate layer

The Chocolate

Then there are two – four chocolate blocks, milk and dark. This gives the right balance of flavour without the chocolate overpowering the whole dish (see, I am a bit of a connoisseur). There you have it The Best Chocolate Caramel Slice EVER! The first time I made this slice in the Thermomix it turned out perfect… So I have included the method for both on the stove and in the Thermomix. Obviously it still needs to spend some time in the oven!

Finished chocolate caramel slice

It is never normally cut this perfect, but it was for a function. PS the edges are the best!

Ingredients Base
1 Cup Self Raising Flour (160g)
½ Cup Brown Sugar (100g)
¾ Cup Coconut (80g)
125g Butter
½ Teaspoon Vanilla

2 x 395g Tins Condensed Milk
2 Tablespoons Butter (40g)
4 Tablespoons Golden Syrup (80g)

Note as of 25/03/2105 a few people have said that the caramel isn’t setting, you need to use a good quality condensed milk like Nestle or Carnation.  Homebrand or aldi brand condensed milk just isn’t as good and won’t set or taste as nice… and you must have a large tin… see above, if it is even 5 cm smaller you will need to cook the caramel 2 – 5 minutes longer)

1 – 2 Blocks Dark Chocolate (200 – 250g)
1 – 2 Blocks Milk Chocolate (200 – 250g)

Method Base
1. Pre heat oven to 180 degrees.
2. Prepare slice tin with baking paper.
3. Combine flour, sugar and coconut in a bowl and mix until there are no lumps.
4. Melt butter, add vanilla and pour into dry mixture.
5. Mix well and put into prepared tin.
6. Press mixture into the tin, making sure that the base is as even as you can get it.
7. Cooking in oven for 10 minutes.
8. Remove and allow to cool a bit.

1. Put all ingredients in a saucepan and mix over a low heat until butter has melted and mixture is well combined.
2. Stir caramel mixture over low heat for 5 minutes; be careful to continually stir so it does not stick to the bottom of the pan.
3. Pour caramel mixture over cooked base and return to the oven for another 10 minutes.
4. Remove from oven and allow to cool before you put the chocolate layer on top.

1. Break up chocolate into a bowl and put over another bowl of hot water (Bay Marie), be careful not to let the water touch the bowl that has the chocolate in it.
2. Stir until chocolate is completely melted and pour over cool base and caramel.
3. When Chocolate is almost set, (very important that it isn’t completely set) cut into desired slices.
4. If you put the chocolate in the fridge or wait for the chocolate to completely set it will be hard to cut the slice and the chocolate will break.

THERMOMIX METHOD  – TM31, 5 and TM6 Compatible


Method – Base

1. Pre heat oven to 180°c
2. Prepare slice tin with baking paper.
3. Measure butter into mixing bowl then cook for 2 minutes/Varoma/Speed 1.
4. Measure in all other dry ingredients to mixing bowl stir for 15 seconds/speed 7.
5. Place into prepared tin.
6. Press mixture into the tin making sure that the base is as even as you can get it.
7. Cooking in oven for 10 minutes.

Method – Caramel
1. Rinse out mixing bowl to make sure there are no biscuit crumbs in the mixing bowl.
2. Place all ingredients into mixing bowl and cook 3-5 minutes/Varoma/Speed 2.(depending on the thickness of your mixture)
3. Pour caramel mixture over cooked base and return to the oven for another 10 minutes.
4. Remove from oven and allow to cool before you put the chocolate layer on top.

Method – Top
1. Make sure the mixing bowl is clean and dry.
2. Roughly break up the blocks of Chocolate into mixing bowl 10 seconds/speed 8
3. Scrape down the side of the mixing bowl 5 seconds/speed 8, then scrape down the sides again
4. Melt chocolate 2 minutes/37 – 45°/speed 2
5. Scrape down bowl 2 minutes/37 – 45°/speed 2
6. Immediately mix chocolate 2 – 3 minutes/speed 2 (no heat and it should return to 37 or below) This should have tempered the chocolate so you get that nice crispy chocolate on the top.
7. Quickly pour the chocolate over the cool base and caramel.
8. DO NOT SCRAP DOWN THE BOWL, JUST POUR AS MUCH OF THE CHOCOLATE OUT AS YOU CAN. (if you scrape it can cause “blooming” in your chocolate and you will have a streaked top)
9. When Chocolate is almost set, (very important that it isn’t completely set) cut into desired slices.
10. If you put the chocolate in the fridge or wait for the chocolate to completely set it will be hard to cut the slice and the chocolate will break.
11. I always put 500g – 1000g of milk into the mixing bowl that has the chocolate still in it and make chocolate milk 5 minutes/Varoma/speed 2. You can put it into a jug and pop it in the fridge for cold chocolate milk or just have a wonderful hot chocolate straight away!

I hope you enjoy, what my taste buds think is The Best Chocolate Carmel Slice EVER! Make yourself a cup of tea/coffee or enjoy the hot chocolate (although it could be a bit too much chocolate) and try and just have one piece, I dare you! LOL!

Now normally I say enjoy irresponsibly, this is another one of those recipes that needs to be monitored. 🙂

So Enjoy Responsibly! (If you can)










Liz xx





Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.




  1. Lynn Gray

    I have been looking for a slice like this for 20+ years and they all seem to have coconut in the ingredients. Do you now if there is anything I can use to replace the coconut and still get the same results. I am going to subscribe to you blog as your recipes look absolutely fantastic. Cheers and keep up the good work

    • Elizabeth Connolly

      Thanks Lynn,
      You can just not add the coconut and substitute with a little extra flour
      I hope that helps

  2. Ashleigh

    Just divine! Thank you for sharing your recipe!! I used your Thermomix method. Followed the recipe exactly, used the same sized tray and used all branded ingredients (As per usual) and everything cooked perfectly.
    The only thing is I underestimated how “short” of time it would take the chocolate to set and when I checked on it to cut it, it was set already!! Oops!

    I have never been able to perfect a Caramel Slice and it’s my favourite. My partner recently mentioned he had never tried it before and now that I have a Thermomix I’m trying plenty of new recipes!!!

    Thank you again, will be make this plenty in the future ??

    • Elizabeth Connolly

      Thanks Ashleigh, so lovely of you to let me know… If you wouldn’t mind… where did you get your tin from? I would love to buy another one ? thanks again!
      Liz xx

      • Ashleigh

        Hi Liz!
        I’m 98% sure I grabbed mine from Coles!! I hope you find a new one!! ?

    • Elizabeth Connolly

      Also if that happens with the chocolate a warm knife is helpful… as I have done it many time 🙂

  3. Debbi Tippett

    I have the exact size tin but there is no way in hell i can get the base recipe to cover the size of the tin? It would have to be wafer tin to cover the surface area? Not sure how
    everyone else is doing it?

    • Elizabeth Connolly

      Not sure Debbi??? I’ve never had a problem??? Sorry?
      Maybe try 1 and 1/2 base mixture??? Liz xx

  4. Jacqui

    Hi again Liz
    I’ve been making this slice very regularly over the past year and find that 110g of butter makes it a bit tricky to spread the base. I use 130g and it works perfectly. Just thought I’d add a comment to let you know and others know!

    • Elizabeth Connolly

      This Jacqui, it does depend on the kind of butter you use as some has more water than other… But really…… you can never have too much butter!!! ???

  5. Louise Smith

    Hiya. I have made this slice both half recipe and full recipe. I used a baking tray for full recipe. Both times it has worked perfectly. One of those rare recipes that deserve the title “The Best”.

    • Elizabeth Connolly

      Oh Louise, you have made my day! Thank you so much for popping in to tell me! Lots of baking love, Liz xxx

  6. Rachel

    Hi, just wondering wether I should be using dark or light brown sugar in the base?

    • Elizabeth Connolly

      Hi Rachel… Sorry for the slow reply, but your question went into my span folder? It doesn’t really matter what brown sugar you use. I have made it white light, dark, cheap expensive… it is all pretty much the same!
      Thanks so much for stopping by!
      Liz xx

  7. Ruth Pugh

    Hi Liz,
    This definitely got Jono’s tick of approval? I used gluten free flour and made my own condensed milk following a Thermomix recipe as I didn’t have any in the cupboard and the slice turned out perfectly. Can’t see it lasting long in our house?! Loving your blog (and my TM) – just need to decide what to whip up next now for back to school food?. XRuth

    • Elizabeth Connolly

      Oh Ruth, that is so good to hear 🙂
      Yes Jono did like this slice when ever I use to bring it into work! 🙂
      If you can get a hold of some gluten free arrowroot biscuits, you can make the no bake ones… The chocolate slice is pretty good 🙂 and freezes well… Also thanks for letting me know re the Thermomix made condensed milk as I haven’t tried it yet!!! Liz xxx

  8. Janet

    I live overseas and can’t get golden syrup. Do you think Maple Syrup would be an ok substitute?

    • Elizabeth Connolly

      I have tried it as well as honey and the caramel doesn’t seem to set as well…. Maybe just cook it a bit longer in the oven??? Liz xx

  9. Amanda

    Wow! Love the caramel slice?so easy and perfect every time! I make in thermomix and don’t bother melting butter for base! Just throw it all in then blitz till it comes together! About 10secs on speed 7 or 8!

  10. Nick

    was really disappointed after making this as I was so excited . I made it in my thermiomix and made sure I used premium ingredients.
    After allowing to set for 4 hours I cut into my slice and the caramel oozed out everywhere . It was like thick milk and had not set at all. Nor did is colour to a caramel colour after even 4 mins on varoma in the thermomix so I did it a little longer however didn’t want to over do it.

    Needless to say it tastes great however it’s a caramel sludge bar that can only be eater in a bowl

    • Elizabeth Connolly

      Hi Nick…. Did you make sure it was in the larger tin 25cm by 35cm as I have found that the mixture spread out should only be about 1 cm thick if you use a smaller tin it won’t set 🙁 OR you did pour it on the base and cook it in the oven for 10 minutes? I have made this slice about 50 times with the TM method and it is perfect every time so I’m not sure? Liz xx

  11. Jody

    This recipe is amazeballs!! I made 1/2 a batch because my tin is smaller and also used White Wings Gluten Free Flour and it still turned out divine.

    • Elizabeth Connolly

      Thanks Jody…. AMAZEBALLS, that is hi praise indeed 🙂 Thanks for stopping by! Liz xx

    • Elizabeth Connolly

      Amazeballs, that is high praise indeed, thanks for stopping by! Liz xx

  12. Jacqui

    I’ve never felt the need to comment on a recipe post but I made this today and it is the most delicious slice I’ve ever had! I usually find caramel slice too rich but this was perfect.
    Do you think it could be frozen?
    Thanks for the recipe

    • Elizabeth Connolly

      Awww Jacqui… I’m so glad that you like it… I needed this today… your comment put a very big smile on my face, thank you so much for popping in! I wouldn’t freeze it, but maybe you could try a few pieces and see how it goes…? As the chocolate defrosts I think it would go a bit funny! You are very welcome for the recipe…! Liz xxx

  13. Sharron

    Hi Liz. I made this in my thermie yesterday and it was a complete fail 🙁 Followed the recipe to the dot, dont know what went wrong. The caramel just did not set at all. Was it only supposed to be cooked as per the above (i.e. 3 mins isnt a typo for 30 is it?) Should it harden almost straight away when pouring from the jug? I dont know what went wrong. The taste was perfect though

    • Elizabeth Connolly

      Your There second person that has said that… and I think it is the condensed milk you use 3 minutes is perfect 🙁 I am going to go on and put a note on the blog… Nestle or carnation condensed milk is the best.. homebrand or aldi…. I will go and fix it now… Liz xx

    • Pamela

      I tried it today again this time with nestle carnation milk and still ended up with a mess :/ it’s obviously me! So gutted!

      • Elizabeth Connolly

        Did you cook it in the oven for another 10 minutes after pouring it over the base???

        • Pamela

          Yup :/ I just can’t seem it get it right. Maybe it’s the size/depth of my pan.

          • Elizabeth Connolly

            I’m not sure Pamela… I’ve never had any other problems ever!!! Not sure??? xxx

          • Elizabeth Connolly

            Well it is made for a very large slice tin… So maybe halve it for the one you have or just cook it in the oven longer, but then the base may be too hard… The slice tin is 35cm by 25cm and cuts into between 50-70 pieces.. Liz xx

    • Sharron

      I used Nestle cans 🙁

      • Elizabeth Connolly

        Like… i said, I’m not sure… no one has eve had any trouble… maybe if you have a small tin, you should halve it as it is made for a very large slice tin… sorry, not sure what else to say 🙁 Liz xx

  14. Pamela

    Ahhh my caramel never set??! I had a gooey sticky mess! The caramel went straight to the bottom-where did I go wrong??

    • Elizabeth Connolly

      Hi Pamela, if you followed the recipe, it is never fails, the only reason why it wouldn’t have worked would have been the condensed milk? what brand did you use? Oh and are you using the Thermomix or conventional version? Liz xx

      • Pamela

        Coles brand…. probably explains it lol

        • Pamela

          Oh and thermomix version. But i think your right about the brand!

        • Elizabeth Connolly

          Oh, That is a shame 🙁 I only ever use Nestle… I’m sorry I should have put that in… I can suggest that if you want to use that brand that you may have to double the cooking time in the Thermomix, but check it after 5 minutes 🙂
          Liz xx

  15. Cruz Folmli

    These look perfect for a family gathering!

    • Elizabeth Connolly

      LOL… Yes it is Cruz, make enough for the whole family! Liz xx

  16. Lisa

    Thank you for the fantastic recipe, you have made me very popular!! One thing I have played with is the tempering of the chocolate. I milled (?) the chocolate 250g of each and then took out 2/3 cup. I melted as per your instructions and then added back the removed chocolate when mixing without temperature (using thermie method) and have found that this gives the chocolate the best crack, I am still getting streaks in the colour of the chocolate but no one seems to notice. Thank you once again for sharing all your recipes and stories behind them, much appreciated. Lisa

    • Elizabeth Connolly

      Hi Lisa,
      If you can save a bit of the tempered chocolate and add that back in instead of the chocolate that you take out it would work better as the streaks are cause from the no tempered chocolate being reintroduced back into the mixture. I to have a bit of hit and miss with the tempering of the chocolate… it does depend on the weather, but the most important factor is making sure the caramel is completely cool, otherwise the chocolate will not temper! Thanks so much for dropping by, saying hello and sharing your tips, it is so good to hear that people are loving my recipes as much as my family 🙂 Liz xx

  17. Beck

    Sounds fabulous Liz, and I’m especially excited because my own huge go-to baking pan is 27x33cm which is almost exactly the same area, so I should be able to make all your slices!
    Thanks for popping by and leading me over here 🙂

    • Elizabeth Connolly

      Oh Beck, that slice tin is perfect! All my slices are made for it, so now you can too! And you are so welcome, it is always nice to make other bloggers food. I do a recipe of the month, where I make something form someone else’s blog and write about it. There are so many amazing recipes to be made and not enough time! Thanks for stopping by and leaving a comment! Liz xx

  18. Prue

    Made this today! Delicious!

    • Elizabeth Connolly

      Thanks Prue, I’m so glad you liked it! It makes a very large tray, I hope your not going to eat it all?? 🙂 Liz xx

  19. Lorraine @ Not Quite Nigella

    I’m a big fan of “best ever” recipes and the fact that you’ve tested it for so long means that it definitely must be a best!

    • Elizabeth Connolly

      Thanks Lorraine… well it’s the best in my circle of family/friends… they all love it and I have to make it on request many, many times 🙂 I’m loving all your reviews at the moment… I only wish i still lived in Sydney to give them all a try! 🙂 thanks for stopping by and saying hello! Liz x

  20. Megan

    Are you able to transfer the slice out of the tray to cut it in to pieces? Or you just cut it while it’s still in the tray it seems? Looks like a great size to take to functions

    • Liz Connolly

      Hi Megan… if you have lined your tin with baking paper, it is easy to lift out the base and caramel section when they have cooled before you pour on the tempered chocolate. I do that all the time them cut it 🙂 Thanks so much fro dropping by and asking a question! Liz x

  21. Michelle Thomas

    Thank you for posting this slice, I have made lots of caramel slices over the years but this one is the best ,easiest and tastes great. So easy in the thermie too great instructions

    • Liz Connolly

      Thanks so much Michelle, I’m in the middle of converting lots of my favourite recipes to the Thermomix and this one turned out extra delicious 🙂 I’m glad that the title, did intact live up to it name! Thank you for dropping by and posting a comment! Liz x

  22. Chantelle

    Wow!! Yummy and oh so easy to follow your method 🙂 only recommendations for people trying- use good quality baking paper! THANKS.

    • Liz Connolly

      Thanks Chantelle! I’m glad you liked it.. Yes to good quality baking paper, I generally use Glad bake! Thanks for trying it out and leaving comment!

  23. Hotly Spiced

    I love the history behind your cake tin. I didn’t know you were a boarding school house-mistress – a challenging job to be sure. I love the look of you caramel slice – this is my most favourite slice, ever! xx

    • Liz Connolly

      Thanks Charlie, and yes I looked after 35 teenagers doing their year 12 studies for 6 years in a row. It was a wonderful job and I really enjoyed looking after the girls and cooking for them. I hope you like this version of this classic slice… try it and let me know what you think! Liz x

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