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Photo of Caramel slice by WW

Caramel slice

Total Time
2 hr 35 min
15 min
20 min
Top off your meal with this ultimate indulgence


Dried apricots

1 cup(s), (150g)

Plain flour

cup(s), (50g)

Cocoa powder

1 tbs

Shredded or desiccated coconut

cup(s), (25g)

Brown sugar

2 tbs


2 medium, seperated

Sweetened skim condensed milk

1¼ cup(s), (400g can)

Golden syrup

2 tbs

Dark chocolate chips

120 g


  1. Preheat oven to 180°C. Spray a 17 cm x 25 cm slice tin with oil and line with baking paper.
  2. Process apricots in a food processor until finely chopped. Add flour, cocoa, coconut and sugar and pulse until combined.
  3. Set egg yolks aside. Using electric beaters, beat egg whites in a bowl until soft peaks form. Fold in apricot mixture. Press mixture evenly over base of prepared tin. Bake for 10 minutes.
  4. Meanwhile, combine condensed milk and golden syrup in a small saucepan over medium heat. Cook, stirring constantly, for 6–7 minutes or until mixture thickens slightly and becomes light golden. Cool for 2 minutes and stir in egg yolks.
  5. Spread caramel mixture evenly over base. Reduce oven temperature to 160°C and bake for a further 10 minutes. Remove from oven, cool slightly, then refrigerate for 2 hours or until firm.
  6. Melt chocolate in a heatproof bowl over a saucepan of simmering water or following packet instructions. Pour melted chocolate over caramel mixture and smooth with a palette knife. Refrigerate for 15 minutes to set.
  7. Using a hot sharp knife, cut into 18 pieces and serve.