Chocolate Caramel Slices

IMG_2897This was very much a last minute bake…..we were invited round to a friends for dinner on Saturday night (amazing food and too much alcohol) and after waking up very late on Saturday (afternoon) I decided on a recipe that I had never tried before but that looked simple enough and wasn’t a cake! ***Warning – the pictures aren’t great!***

I fell upon this recipe from one of my books and I was a little dubious about the caramel at first as I’ve never made it but it seemed simple enough….(!) I think its pretty much Millionaire Shortbread but didn’t want to call it that as it has oats in the base and it gives me an excuse to actually make some ‘Millionaire Shortbread’ another time…. 😉

Saturday nights dinner was an amazing feast that included halloumi marinated in chilli and basil, chicken and sesame seed skewers and pulled pork burgers with a super yummy chickpea salad! HUGE thank you to Zoe and Jon for the lovely food and alllllll of the cocktails! Note to self: I will take pictures next time!

With all this in mind, I wanted to take something home made to say thank you. Thankfully, they went down a treat!

I was right, this recipe is simple enough and it was pretty tasty too! Think I might start making more bakes with caramel in! 🙂



For the base:

75g of unsalted butter (room temp)
60g Soft brown sugar
140g of Plain flour
40g of Rolled oats

For the caramel:

2 tbsp of butter
2 tbsp of soft brown sugar
225ml of condensed milk


100g Dark chocolate


1. Preheat the oven to 180c/160c (fan)/gas 4

2. Beat together the butter and sugar until light and fluffy

3. Beat in the flour (sieved) and oats

Tip: It might be easier to bring all the ingredients together using your fingers

4. Press the oat mixture in to the base of a prepared 8inch square cake tin and bake in the oven for around 25 minutes


5. Place all of the ingredients for the caramel filling in to a saucepan and heat gently (on a low heat), stirring until all of the sugar has dissolved

6. Bring the caramel to the boil slowly, stirring constantly until the caramel has thickened

7. Pour the caramel over the baked biscuit base and leave to set

Tip: Place the cake tin in the fridge for 15 minutes to help the caramel set

8. Melt the dark chocolate in a bowl over simmering water and when completely melted, pour the chocolate over the caramel



Tip: Try tilting the tin to allow the chocolate to spread more evenly

9. Allow the chocolate to set completely before slicing and serving!



Love S & P x

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