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(also known as a Caramel Slice)

I’ve been threatening to make these for months – literally. I had my first Millionaire Bar at the office a couple of months back and set out to find a recipe to replicate the awe-insipring deliciousness of these things. That’s right, awe-inspiring. They’re so good that that could probably bring about world peace. Who could say no to a treat comprising of a layer of biscuit, topped with a layer of fudgy caramel, topped with a layer of chocolate? No one.

So I finally got round to baking a batch last night.

Then I died and went to heaven.

But seriously, these Millionaire Bars are a complete delight, but somewhat time consuming to make (this is because you have to wait for the layers to cool). Nevertheless, they were so amazing that I’ll definitely be baking them again.


For the Biscuit Base

1 cup plain flour
1/2 cup brown sugar
1/2 cup desiccated coconut
125 grams melted butter

For the Fudge Filling

395 gram can sweetened condensed milk
60 grams butter
2 tablespoons golden syrup
For the Chocolate Topping

180g cooking chocolate (I’m sure an ordinary Cadbury slab would do the trick as well)
2 teaspoons vegetable oil


To make the base

Preheat your oven to 180°C and line a 20 x 30cm tray with wax paper. (Note: I confess that I actually used a 23 x 23cm square cake tin and had no wax paper, so I used a generous amount of baking spray and they turned out fine)

Add the flour, coconut and sugar into a bowl, pour in the melted butter and mix together.

Press the mixture into the pan/tray and flatten firmly. Bake the base for about 15 minutes until it is golden brown. Remove from the oven and allow to cool.

While the base bakes in the oven you can get started on the filling

To make the fudge filling

Add the condensed milk, butter and golden syrup into a medium-sized pot.

Stir the mixture over a low heat until it is smooth and caramel coloured. When you remove it from the stove it should be quite thick and starting to bubble. Be careful not to turn it into fudge! Remove the pot from the heat and allow to cool.

Pour the cooled caramel mixture over the base and bake in the oven for a further 10 – 15 minutes until the caramel is a deep golden brown. Allow the slice to cool completely before spreading over the chocolate topping (putting it in the freezer for a few minutes will do the trick).

To make the chocolate topping

Break the chocolate up and microwave until completely melted (45 seconds to a minute should do). Stir in the vegetable oil.

Pour the chocolate mixture over the caramel and spread it over the entire surface. Place the slice in the fridge and chill for about 30 minutes until set. Cut into squares with a dry warm knife. (Don’t make the mistake of putting the chocolate layer in the freezer to set and then trying to cut it. The chocolate layer will crack and shatter.)

And voila! A truly delicious tea-time treat.

Picture source