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.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…