Caramel Slice

​The rolled oats give our classic caramel slice extra texture to offset the sweetness of the caramel.

1 hour
Prep Time
Caramel Slice




  • 1 cup Chelsea brown sugar
  • 2 Tbsp sweetened condensed milk
  • 2 Tbsp butter
  • 1 cup Chelsea icing sugar
  • 1 Tbsp hot water
  • Chocolate Icing


  1. Preheat the oven to 180ºC. Lightly grease a 20cm square cake tin and line the base with baking paper.
  2. Melt butter, golden syrup and brown sugar in a saucepan large enough to hold all the ingredients. Mix in the sifted flour and baking powder and the rolled oats until a dough forms.
  3. Press evenly into the prepared tin. Bake for 15 minutes.
  4. Make the filling by placing the brown sugar, condensed milk and butter in a saucepan. Heat until bubbling then remove from the hob. Add the icing sugar and water, beating to combine.
  5. When the base is removed from the oven spread with the warm caramel filling. Cool in the tin on a wire rack and when cold ice with Chocolate Icing. Cut into squares when the topping has set.

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So good. I have backed this so many times and it is delicious. Today I am trying it with out the icing and I’m doing chocolate instead

Faye Te Awarua

My sister and I use to always make caramel slice from Edmonds cookbook when we were kids at school. We loved it so much that it became very popular today. Is this the same recipe from back in the 60s. As we use to use icing and cocoa for the topping. Today now we use chocolate topping. Also was oats in part of the recipe. I'm a little bit confused with number 4. Add the icing with water to combine, is that part of the ingredients to go into the filling or is it seperate as a topping.