Gluten Free Choc Caramel Slice

from Basco Gluten Free Foods recipe card and the link:


Prep Time: 10 mins/Baking Time: 35 mins/Serves : 16 squares approx


For base

1 pack Basco Chocolate Cake Mix 470 g

1/2 cup desiccated coconut

100 g margarine or butter, melted

2 tablespoons milk

For caramel

400g can sweetened condensed milk

1/4 cup golden syrup

60 g margarine or butter, melted

For frosting

2 teaspoons hot water

2 tablespoons soft margarine or butter


For slice

Prehet oven to 180 degrees C (160 degrees C for fan forced). Line a 20 cm x 20 cm square cake pan with baking paper.

Place cake mix, coconut, margarine and milk into a mixing bowl.  Combine with a wooden spoon and press into prepared cake pan.

Bake for 15 minutes.

While base is cooking, place sweetened condensed milk, golden syrup and butter in a small saucepan over a low heat.

Stirring constantly, cook for 5 minutes or until thickened and has changed colour slightly.

Spread caramel over hot base.  Cook for a further 15 minutes.  Allow to cool.

For frosting

Empty contents of frosting sachet into a small bowl with hot water and margarine or butter. Using a wooden spoon, mix until smooth.  Spread over cooled slice.

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