Chocolate, ginger and caramel slice




Prep Time


Cook Time

A soft chocolate base, creamy ginger and caramel filling and smooth chocolate topping add up to pure indulgence.



For the chocolate, ginger and caramel slice

  • 150g butter — softened
  • ⅓ cup sugar
  • ½ teaspoon vanilla extract
  • 1½ cups flour
  • ¼ cup cocoa powder
  • ½ teaspoon baking powder
  • ¼ cup roughly chopped crystallised ginger
  • 200g dark chocolate
  • 1 teaspoon canola oil

For the caramel filling

  • 395g can condensed milk
  • 75g butter
  • ¼ cup brown sugar
  • 2 tablespoons golden syrup
  • 2 teaspoons ground ginger


For the chocolate, ginger and caramel slice

  • Preheat the oven to 180°C (160°C fan bake). Line a 28 x 18cm slice tin with baking paper.
  • To make the base, cream the butter and sugar until light and fluffy. Add the vanilla.
  • Sift in the flour, cocoa and baking powder and mix well.
  • Press into the prepared slice tin and smooth the top with the back of a spoon.
  • Bake for 10 minutes then remove from the oven and set aside, leaving the oven on.
  • To make the Caramel Filling, mix the condensed milk, butter, sugar, golden syrup and ground ginger in a saucepan and stir over a medium heat until well combined and starting to thicken.
  • Sprinkle the crystallised ginger over the base. Pour the Caramel Filling evenly over the top.
  • Bake for a further 10–15 minutes until golden. Leave to cool.
  • To make the chocolate topping, break the chocolate into a microwave-safe dish, add the oil and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth.
  • Spread evenly over the Caramel Filling and leave to set.
  • Cut into 16 pieces using a hot knife (this will stop the chocolate from cracking).