We all love the rich, sweet layers of a traditional Caramel Slice, but sometimes it can feel a little too indulgent. This lighter version keeps all the gooey caramel and chocolatey goodness you crave—just with less than half the fat! Perfect for when you want a treat without the guilt, it’s proof that a healthier twist on a classic Aussie favourite can still taste absolutely amazing.
Low Fat Caramel Slice
Course: DessertCuisine: AustralianDifficulty: Moderate
Servings
16
servingsPrep time
15
minutesCooking time
25
minutesCalories
180
kcalTotal time
40
minutes
Cook Mode
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Ingredients
- For Base:
150 g plain sweet biscuits (e.g. Arnott’s Marie), crushed
50 g reduced-fat margarine, melted
1 tbsp skim milk
- For Caramel Layer:
400 g can reduced-fat sweetened condensed milk
1 tbsp golden syrup
1 tbsp reduced-fat margarine
- For Chocolate Topping:
150 g dark chocolate, chopped
1 tsp vegetable oil
Directions
- Preheat oven to 180°C (160°C fan-forced). Line a 20x20cm slice tin with baking paper.
- In a bowl, combine crushed biscuits, melted margarine, and skim milk.
- Press mixture firmly into the base of the tin. Bake for 10 minutes.
- Meanwhile, combine condensed milk, golden syrup, and margarine in a saucepan.
- Stir over low heat until mixture thickens slightly and becomes golden.
- Pour caramel over the base and bake for 15 minutes or until set.
- Cool completely before adding topping.
- Melt dark chocolate with vegetable oil in a heatproof bowl over simmering water.
- Spread chocolate evenly over caramel layer.
- Chill until set, then cut into squares using a hot knife.
Notes
- Store in the fridge for up to 5 days.
- Use gluten-free biscuits for a gluten-free version.
Swap dark chocolate for milk if preferred. - For extra crunch, sprinkle chopped nuts over the chocolate layer before it sets.
- Slice cleanly by dipping knife in hot water and drying before each cut.
Aw cheers! We’ll take “top quality content” when the content involves golden syrup dumplings any day Hope you give them…