According to the website taste.com.au, the basic Chocolate Caramel Slice can be made from 8 ingredients: Melted butter, to grease; 125g butter, at room temperature; 80g (1/3 cup) caster sugar; 190g (1 1/4 cups) plain flour; 1 x 395g can sweetened condensed milk; 2 tbsp golden syrup; 60g butter, extra and 150g dark chocolate, roughly chopped

It's a three-step process to make it.

  • The biscuit base: To begin with, the oven is to be pre-heated to 160°C. The melted butter is to be used to grease a cake pan (20cm) and then base and side can be lined with non-stick baking paper with a bit of an overhang. The butter and sugar needs to be beaten till creamy. Add the flour and then knead the entire thing into smooth dough - put this in the pan and use the back of a spoon to even out the surface. Bake in preheated oven for 15 minutes or until lightly browned; remove and set aside to cool.
  • The caramel filling: For the second step, heat the sweetened condensed milk, golden syrup and 40g of the extra butter in a small non-stick saucepan till the mixture thickens and turns a caramel color. Remove from heat and then spoon this over the biscuit base made in step one. Let it cool for about another 30 minutes or so.
  • The chocolate top: Finally, place the chocolate and remaining butter in a small, clean, dry heatproof bowl. Place the bowl over a small saucepan of barely simmering water over low heat (a double boiler) so that the chocolate melts - directly heating the chocolate will make it burn. Once all melted and smooth, mix and pour over the caramel filling and smooth the surface with a spatula if need be. Place in the fridge for 10 minutes or until chocolate sets.

To make this a tad differently, here is what can be done:

  • A marshmallow twist: Once the biscuit is done, sprinkle some marshmallow bits and then let the hot caramel filling come over - the heat of the caramel will melt the marshmallows into yummy goo.
  • Nutty crunch: Once the caramel filling has been poured over, you may want to sprinkle some crushed hazelnuts or walnuts to add a healthy crunch.
  • Salted Caramel? So yes, Nigella is fan, and if you'd like to try this, sprinkle sea salt flakes over the caramel filling when it's cool and then pour the chocolate on top.
  • Cream on top? Yes, as with all dessert, a mound of fresh cream will always work, as will ice cream, particularly if you zap the caramel slice in the microwave for a bit.
  • Fruit it up: You can choose to make a 'fruitamel' - instead of the golden syrup, add a bit of berry puree for a more exotic and fruit dessert. Else once the biscuit is made, add in a surprise layer of banana slices. Pour the caramel and then add in some berries before you add the chocolate for a juicer version.
  • Chocolatey biscuit - Add a little cocoa powder with the flour to the biscuit base for an added chocolatey zing.
  • Going coco-nutty: Replace half of the sweetened condensed milk with thick coconut milk instead. For sweetness double the sugar syrup for a coconut-caramel flavor.
  • Layering fun: You says the chocolate has to be on top and the caramel has to be the filling? Reverse the order if you like. Or make a multi-layered dessert - layer biscuit, caramel, chocolate and then add in a couple of more layers as you like.
  • Shape fun: Use cookie cutters to get the chocolate caramel slice in any shape - hearts for a date, animals for the children. The leftover mess can be used later as the base to create any layered dessert.
  • A proposal? Need to propose with a surprise ring? Bake this in individual ramekins and then put in the ring right on top of the biscuit base - pour the caramel on top later.