Hetty's Salted Caramel Slice


My beautiful friend Hetty McKinnon’s Salted Caramel Slice is the only caramel slice I will bake. Nothing compares. Deliciously thick salted caramel, sandwiched between a crunchy biscuit base and rich dark chocolate. Bake it yourself this weekend and fall in love.


  • 90g desiccated coconut

  • 230g soft brown sugar

  • 150g self-raising flour

  • 125g salted butter, melted


  • 395g (about 1 can) sweetened condensed milk

  • 80ml golden syrup

  • 50g salted butter

  • 2-3 teaspoons salt (vary according to how salty you like it)


  • 200g dark chocolate, broken into pieces (I use Callebaut choc chips)


Preheat oven to 180ºC. Grease and line a 25cm x 30cm lamington tray or slice tin with baking paper.

To make the base, combine the coconut, brown sugar, self-raising flour and melted butter. Press the mixture into the lined tray, using the back of a wooden spoon to smooth out the surface. Bake for 8-10 minutes or until the base is a nice golden brown. Allow to cool for about 10 minutes. 

For the filling, combine the condensed milk, golden syrup and butter in a small, heavy-based saucepan and heat gently over a medium heat. Stir constantly until the butter melts and the mixture comes to a simmer (you need to keep stirring, otherwise the mixture will burn on the bottom). Add your desired amount of salt. Pour onto the base, and return to the oven for another 10 minutes or until the caramel is golden and bubbly. Set aside to cool.

To melt the chocolate, place it in a glass or stainless steel bowl. In a saucepan, bring some water to the boil - once boiling, turn off the heat. Immediately put the bowl of chocolate on top of the saucepan and leave it to melt - it should take 8-10 minutes. Once melted (it becomes glossy), stir until smooth.

Pour the melted dark chocolate over the caramel filling, smoothing with a flat spatula.

TIP To make cutting easier, Hetty usually sits a knife in boiling water to heat it up. Once nice and hot, dry it off with a paper towel and cut your slices - having a heated knife will help stop the chocolate from cracking.

These slices store in the fridge for at least 7 days.




If you make this recipe, be sure to share and tag @charlotteree and #mybakeree so I can see!

Charlotte Ree