Chocolate And Orange Caramel Slice

slices May 14, 2024

This is a fairly standard Australian recipe for a Caramel Slice. But ya know...sometimes it's good to make a little tweak here and there to add a bit of something extra, which is why I've named this my Chocolate and Orange Caramel Slice. 

With just the zest of an orange added to the caramel it adds another level of flavour, and as this is a pretty sweet slice so that citrusy note also helps to balance it out a little more. 

Actually...I've just now had another piece of the off cuts and forget that 'balance' thing I's still sweet but the orange flavour is bangn!!!🍊😆 

Chocolate And Orange Caramel Slice

Makes approx. 16 pieces.

Preparation Time: 30 minutes

Baking Time: 25 minutes

Plus: 1 hour of cooling and 1 hour of chilling time




  • 115g plain flour 
  • ½ teaspoon baking powder
  • 30g desiccated coconut
  • 30g brown sugar 
  • 30g caster sugar 
  • 80g butter, melted
  • 1/4 teaspoon salt 
  • 1 teaspoon vanilla extract

Orange Caramel Filling

  • 395g tin sweetened condensed milk 
  • 110g brown sugar 
  • 1 tablespoon golden syrup 
  • 40g butter, cubed 
  • Zest of 1 orange 
  • Pinch salt

Dark Chocolate Topping With Milk Chocolate Swirl

200g good-quality dark chocolate, chopped 

30g butter, cubed

40g good-quality milk chocolate


Milk Chocolate Topping With Dark Chocolate Swirl

200g good-quality milk chocolate, chopped

40g good-quality dark chocolate



  1. Preheat oven to 180°C / 160°C fan-forced. Grease a 16cm x 26cm shallow slice tin and line the base and sides with non-stick baking paper.
  2. To make the base, combine the flour, baking powder, salt, desiccated coconut and both sugars in a medium bowl. Add the melted butter and vanilla and mix well.
  3. Distribute the mixture evenly over the base of the lined tin and use the back of a spoon to press firmly and evenly.
  4. Bake for 12-15 minutes or until lightly golden around the edges.
  5. Meanwhile make the orange caramel filling by combining the sweetened condensed milk, brown sugar, golden syrup, orange zest and butter in a small saucepan and cook over a low heat stirring constantly for 10 minutes. Do not allow the mixture to boil.
  6. Pour the hot orange caramel over the base and use a palette knife or the back of a spoon to smooth the surface then return the slice to the oven and bake for 10 minutes or until the caramel starts to bubble around the edges.
  7. Remove from the oven and set aside to cool completely. Approx. 1 hour.
  8. Once the caramel has cooled make the chocolate topping.
  9. If using dark chocolate as the main topping - combine the dark chocolate and butter in a medium heat proof bowl that can fit inside the mouth of a saucepan.
  10. If using milk chocolate there is no need to add butter so just add the milk chocolate to the bowl.
  11. Fill the saucepan with 5cm of water and bring to a simmer. Place the bowl over the top of the saucepan (make sure the bottom of the bowl doesn’t touch the water) and stir constantly until the mixture is completely melted through and smooth.
  12. Pour the melted chocolate over the cooled slice and use a palette knife or the back of a metal spoon to spread the mixture out smoothly.
  13. Place the milk or dark chocolate into the same bowl used to melt the previous batch of chocolate and melt in the same way over a pot of simmering water.
  14. Transfer the melted chocolate to a small piping bag, snip a 2mm opening on the tip and pipe random lines over the entire surface of the chocolate.
  15. Using a skewer, swirl the milk chocolate and dark chocolate until you achieve a pattern that you’re happy with. Be careful not to take too long to make the pattern as the chocolate will start to set and you will end up with a rough surface.
  16. Allow the slice to set in the refrigerator for 1 hour or until the chocolate has completely set.
  17. To slice, place a large kitchen knife into a jug of hot water (not boiling) to heat up the blade.
  • Wipe the blade dry then place the knife onto the slice and allow the knife to melt through the surface of the chocolate before pressing down firmly to the base to complete the cut.
  • Remove the knife by sliding it out the side. If you bring it back up to the top you will likely bring crumbs back up with it.
  • Clean the knife off and place into the jug of hot water again and repeat the process.

• This slice will keep in an airtight container in the fridge for up to 1 week.
• The slice is suitable to freeze for up to 3 months. Defrost in the refrigerator overnight.


I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!


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