Some recipes become part of a community’s story. This one is part of ours!
When we celebrated Mysa Manning’s first Birthday, we wanted the day to feel warm, welcoming and a little bit sweet. We put together a grazing table, which was lovingly prepared by our team ahead of the celebration and this chocolate caramel slice was easily the star of the show!
We’ve had enough requests to finally put it in writing, so here it is!
Bhav’s go-to caramel slice with tips and tweaks to make it your own.
Adapted from Donna Hay’s Classic Chocolate Caramel Slice | Makes 20 squares
Ingredients:
Base
- 1 cup (150g) plain flour, sifted
- ½ cup (40g) desiccated coconut
- 125g unsalted butter, melted
- ½ cup brown sugar
Caramel Filling
- 125g unsalted butter, chopped
- 2 x 395 cans sweetened condensed milk
- ⅓ (115g) golden syrup
Chocolate Topping
- 200g dark chocolate, chopped
- 1 tablespoon vegetable oil
Method:
Step 1 | The Base
Preheat your oven to 180°C (350F). Combine sifted flour, coconut, melted butter and brown sugar in a bowl and mix well until combined. Press the mixture firmly into the base of a lightly greased 20cm x 30cm tin lined with baking paper. Bake for 15-20minutes, or until golden.
Step 2 | The Caramel Filling
While the base is baking, place the butter, condensed milk and golden syrup in a medium saucepan over a medium heat. Whisky until the butter has melted, then continue to cook and whisk frequently for 5–7minutes until the mixture thickens slightly. Pour the caramel over the hot base, spread evenly and return to the oven for a further 15-20 minutes, or until golden. Allow to cool slightly, then refrigerate until cold and set.
Step 3 | The Chocolate Topping
Place the chopped chocolate and vegetable oil in a heatproof bowl and set over a saucepan of gently simmering water. Stir until melted and smooth. Pour over the set caramel layer and spread evenly. Refrigerate for at least 20 minutes or until firm.
Step 4 | Slice & Serve
Run a warm knife through the slice, cleaning it between each cut for clean and even squares. Serve as is, or with a dollop of whipped cream on the side.
Bhav’s Tips + Tweaks
We love variations and modifications at Mysa, in class and in the kitchen!
🧂 Swap unsalted for salted butter in the caramel filling if you prefer a less sweet result. The salt balances the richness of the condensed milk beautifully.
🥥 Toast the desiccated coconut before mixing it into the base for a deeper, nuttier flavour. Just a few minutes in a dry pan makes a big difference.
🌊 Add sea salt flakes to the chocolate topping before it sets for that classic salted caramel finish. Feeling adventurous? A pinch of chilli flakes works surprisingly well too.
🍦 Serve with whipped cream to cut through the sweetness, especially if you’re serving this at a gathering.
🍪 Short on time? You can swap the base for a crushed digestive biscuit base, though the original is genuinely quick and easy to throw together.
🔪 For perfectly clean squares: warm your knife slightly before each cut and wipe it clean between slices.
A Little Note From Us
This recipe is more than just a slice, it’s a small piece of what Mysa is about. Sharing, celebrating and showing up for each other. Whether you make it for a gathering, a quiet Sunday, or just because you deserve something sweet, we hope it brings a little of that Mysa magic into your kitchen.
We’d love to see your version: share it with us on Instagram and tag @mysastudioperth 🤍
– Bhav + The Mysa Team
