Salted caramel double chocolate slice

Our salted caramel double chocolate slice is a delicious version of the all time favourite café slice. With a rich chocolate biscuit base and a delicious salted caramel filling, it’s a luscious treat for everyone to enjoy that is really easy to make.

  • Prep Time

    20 Minutes
  • Cook Time

    20 Minutes
  • Makes

    16 Squares


For the base

  • ¾ cup plain flour, sifted
  • 1 tablespoon cocoa, sifted
  • 1/3 cup desiccated coconut
  • 1/3 cup firmly packed brown sugar
  • 90g butter, melted

For the filling

  • 395g can sweetened condensed milk
  • 60g butter, extra
  • 2 tablespoon maple syrup
  • ½ teaspoon of sea salt crystals

For the chocolate topping

  • 200g dark eating chocolate, chopped
  • 2 teaspoons vegetable oil

To decorate

  • a few sea salt flakes

You'll Need

  • Multix Bake
  • Multix Cling


  1. Preheat oven to 170°C
  2. Butter and line a shallow 20cm-square cake pan (base and sides) with Multix bake, extending the bake about 5cm above edges.
  3. To make the base. Combine the sifted flour, cocoa, coconut, sugar and melted butter in a medium bowl. Press the mixture firmly over base of pan. Bake for about 15 minutes or until browned lightly. Then press mixture firmly again into the line cake pan and allow to cool.
  4. For the filling. Combine the condensed milk, extra butter and syrup in a small heavy saucepan, over a low – medium heat, stiring until until melted and smooth. Stir in sea salt crystals and pour over the cooked biscuit base. Return to oven and bake for 20 minutes. Allow to cool fully.
  5. To make the topping. In a small sausepan on a low heat, melt the chocolate and oil. Pour the chocolate over the cool salted caramel filling. Cover with Multix Cling and refrigerate slice for about 3 hours or until set, before cutting into 16.