Subscribe to our newsletter for 10% off your first online retail order

125 g unsalted butter, melted
200 g brown sugar
120 g plain flour
50 g desiccated coconut
pinch of ground cinnamon
50 g good quality milk couverture chocolate 33%, roughly chopped


80 g unsalted butter, cubed
80 g brown sugar
1 tsp vanilla extract
395 g sweetened condensed milk
90 g good quality dark couverture chocolate 54%


250 g good quality milk couverture chocolate 33%
100 ml fresh cream 35% fat
1 tsp vanilla extract
30 g liquid glucose
pinch of sea salt
15g desiccated coconut



  1. Heat the oven to 160˚C, fan forced.
  2. Grease a baking tin, 275mm x 175mm and 35mm in height. Line the base and sides of the tin with baking paper and set aside until required.
  3. In the bowl of a stand mixer fitted with a paddle attachment, or using a bowl and wooden spoon, mix the melted butter and brown sugar until combined.
  4. Add in the flour, coconut and cinnamon. Continue to mix until the ingredients come together as a dough.
  5. Add in the chopped milk chocolate and mix to combine.
  6. Press the dough evenly into the base of the prepared baking tin.
  7. Bake in the pre-heated oven for 15 minutes.
  8. Remove from the oven and set aside at room temperature.



  1. Heat the oven to 140˚C, fan forced.
  2. In a saucepan over medium heat, combine the butter, brown sugar and vanilla.
  3. Once the butter has melted and the sugar has completely dissolved, reduce the heat to low, add in the condensed milk and continuously mix with a whisk.
  4. Once the mixture begins to simmer, continue to mix and cook for a further 3 minutes until the mixture begins to thicken slightly.
  5. Remove from the heat and add in the dark chocolate. Mix until the chocolate has melted and incorporated into the caramel.
  6. Pour the caramel filling into the baking tin over the biscuit base. Spread out the caramel to create an even layer.
  7. Bake in the pre-heated oven for approximately 25 minutes.
  8. Remove from the oven and allow to cool completely at room temperature.



  1. Place the chocolate into a bowl and set aside.
  2. In a saucepan, boil the cream, vanilla, glucose and salt before pouring it over the chocolate.
  3. Gently whisk until the chocolate has completely melted and incorporated into the other ingredients.
  4. Pour the ganache over the cooled caramel filling and use a spatula to create an even surface. Sprinkle with coconut.
  5. Place the slice into the refrigerator for 30 minutes.
  6. Remove the caramel slice from the tin and slice into 18 rectangles, approximately 90mm x 28mm in size.

Strictly Necessary

These cookies are required for our website to operate and include items such as whether or not to display this pop-up box or your session when logging in to the website. These cookies cannot be disabled.


We use 3rd party services such as Google Analytics to measure the performance of our website. This helps us tailor the site content to our visitors needs.


From time to time, we may use cookies to store key pieces of information to make our site easier for you to use. Examples of this are remembering selected form options to speed up future uses of them. These cookies are not necessary for the site to work, but may enhance the browsing experience.


We may use advertising services that include tracking beacons to allow us to target our visitors with specific adverts on other platforms such as search or social media. These cookies are not required but may improve the services we offer and promote.

Change Settings

Welcome. You can control how we use cookies and 3rd party services below

Change Settings Accept
Learn how we use cookies