Chocolate Caramel Slice Recipe

Chocolate Caramel Slice Recipe

Chocolate Caramel Slice Recipe – Homemade:

Chocolate Caramel Slice Oh WOW, this delicious biscuit base with homemade caramel covered in chocolate is just amazing.

You can’t beat the flavour of homemade caramel made from condensed milk.

One of my favourite condensed milk recipes and I am glad to be sharing it with you all.

In this blog, I show you how simple it is to make this chocolate caramel biscuit into a caramel cake too and no baking is involved.

Chocolate Caramel Fudge Cake


Chocolate Caramel Slice

Just imagine a No-Bake chocolate caramel fudge cake MMmmmm.

It is a very impressive dessert to make for your family or guests.

The biscuit base caramel slice looks a bit like millionaire shortbread but of course the base is made with a yummy digestive biscuit base, giving this caramel slice a beautiful crunch.

Shortbread is nice but so is this easy to make digestive biscuit base.


Biscuit & Caramel Combination topped with Chocolate

Wow the combination of the biscuit and caramel, then topped with chocolate is just wonderful.

You can make your chocolate caramel biscuit slice into any shape.

I chose to make these caramel biscuits into triangles but you can make them into a traditional caramel square if you prefer.

What-ever way you make yours be it a chocolate caramel biscuit or a caramel biscuit cake, it will be delicious.

Enjoy this fabulous tasty dessert recipe for a chocolate caramel slice.


For other recipe ideas click HERE.

8 – 10 slices


Great For:
snack or dessert


Cooking Time:
45 minutes


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 100g digestive biscuits
  • 70g butter
  • 2 tbsp of syrup
  • 1 tin condensed milk
  • Double if doing 2 layers for cake

For Cake Topping

  • Cream
  • Flake
  • Smarties

Chocolate Caramel Slice – Method & Instructions

Chocolate Caramel Slice – Digestive Biscuits Base

Place a bit of parchment paper at the bottom of your tin.

Into a plastic bag you need to lay out flat some digestive biscuits.

With the top of the rolling pin just hit each digestive biscuit once or twice to break them.

Once you have the biscuits broken, it makes it easier to roll over them with your rolling pin, to squash the biscuits into crumbs.

Gather all the crumbs up in the bag and pour them into a mixing bowl.

Butter & Syrup

Melt the butter in a pot or the microwave.

Add the syrup to the melted butter and mix the syrup in with a spoon.

Adding the syrup helps to bind the biscuit base together as well as giving it a lovely flavour.

Now simply add the butter and syrup mixture to the bowl of crushed digestive biscuits and mix well with a metal spoon.

As you mix, it will get darker in colour and the consistency will be firmer.

Biscuit Mixture Into The Tin

Put the biscuit mixture into the tin and spread it around so it covers the whole base of the tin.

Squash the biscuit base down with the back of the metal spoon.

A little tip to make the biscuit base even firmer is to get a glass with a flat bottom and push it down firmly all over the chocolate caramel biscuit base.

Place the chocolate caramel biscuit base into the fridge for half an hour while you get on and make the caramel.

Now for the Caramel made from Condensed Milk

I find the best thing to use for to make the caramel is a non stick frying pan. Cleaning afterwards is so easy.

Pour the contents of the condensed milk into your frying pan and cook on a medium heat for 20 – 30 minutes.

Keep stirring with a wooden spoon so it doesn’t burn.

Stirring doesn’t have to be vigorous but continuous.

After a while you will see the colour get darker and may look more yellow or orange or light brown. The caramel will become thicker.

Take the tin with the biscuit-base out of the fridge.

Gather all the caramel to one side of the frying pan and then pour onto the biscuit base and spread over with the back of a metal spoon.

Do this procedure as quick as you can because the caramel can start to set quite quickly as it is going onto the cold biscuits.

Time for the Chocolate

Boil some water in a pot and place a bowl over the water and add chocolate to the bowl and after a few minutes the chocolate will melt.

Mix the chocolate occasionaly with a metal spoon.

Pour that delightful chocolate onto the amazing caramel.

Wait ten minutes.

Then put in the fridge to let the chocolate harden. Usually this process takes around 30 – 60 minutes.

When the chocolate has hardened, take it out of the fridge.

It is now ready to cut into triangles or squares.

A tip for cutting this caramel slice is to turn it all upside down and then cut it.

Adapt to a Cake

Of course you can enjoy this amazingly tasty biscuit base caramel slice as it is or you can adapt it to make a wonderful cake.

To adapt it to a cake simply whip up some cream and decorate the cream with smarties and other decorative goodies and crumble some chocolate flake on top.

For more of a wow factor, you can double the height by making two layers.

A layer of biscuits, then a layer of caramel, then a layer of chocolate, then repeat a layer of biscuit, then caramel, then chocolate, and then finally top it with cream and decorative sweets.

Check out our other blogs for more:

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Homemade Trifle

Homemade Trifle

Homemade Trifle Recipe:

Homemade trifle is one of those delicious desserts that are so moreish. A homemade trifle is perfect for a family get together like at Christmas but can be for any time of year.

When you have some friends over, why not make a beautiful homemade trifle.

I love making a trifle in the summer. Imagine inviting people over for a bar-b-q and then bringing out this amazing homemade trifle.

MMmmmm doesn’t that sound nice, sitting out in the garden in a nice summers evening and munching away at a gorgeous homemade trifle.

And of course at the end of the weather scale, there is something comforting about eating a homemade trifle in the winter.

I love it either way and I am sure you will love this homemade trifle recipe.

I have used a homemade sponge cake, so do check out the recipe for the sponge cake here.

For other delicious desserts check out the desset blogs.

6 – 8 people


Great For:


Cooking Time:
60 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • ½ packet Digestive Biscuits
  • Sponge Cake x 2
  • Tinned or Fresh Fruit x 2
  • Jelly x 2
  • Custard x 2
  • Chocolate Flake x 6
  • Double Cream – large

Homemade Trifle – Method & Instructions

Into a freezer bag put some digestive biscuits. Then get a rolling pin and roll over the biscuits, squashing them all into bread crumbs. Put the crumbled biscuits into a container ready to use.

Then take about 3 heaped tablespoons of the crumbled biscuits and put them into a large bowl that you will be making your trifle in.

Cut your sponge cake into little bits about 1 – 2 inch pieces. For the sponge cake recipe, click HERE.

Place a layer of the bits of sponge cake onto the crumbled biscuits.

Now to Make the Jelly for your Homemade Trifle

Make the jelly according to the manufacturer’s instructions. Some people like the powder. I personally use the jelly cubes. So I cut the jelly and put into a jug and add ½ pint of boiling water and stir until dissolved. Once the cubes are dissolved, add ½ pint of cold water.

Put a layer of fruit on top of your sponge cake. Our traditional family recipe for this homemade trifle used tinned mixed fruit. Make sure however you don’t use Ki-wi or Pineapple as this can stop the jelly from setting.

Pour some jelly on top of the sponge cake and fruit, making sure to cover the sponge cake.

Now for the next layer, pour on some custard.

What gives this homemade trifle an amazing texture is a secret ingredient of some chocolate flake sprinkled on top of the custard. Be good now and use the whole flake for each layer and not be tempted to eat it. I knew what you were thinking !!!!

Keep layering your Homemade Trifle

Repeat the whole process again.

Layer with the tasty ingredients: a layer with biscuits, then sponge cake, then fruit, then jelly, then chocolate flake, then custard and then more chocolate flake.

After the second layer, add some more biscuits, then more chocolate flake and then more jelly.

Let that all set.

Now whip up some cream in a deep bowl as it does splash if using an electric whisk. Use double cream or whipping cream. Whisk it up by hand or with an electric whisk.

Put a nice big thick layer of the whipped up cream on the top of your layers.

And of course you have to put plenty of crumbled chocolate flake on the top of the cream to make it look awesome and taste fabulous.

Enjoy making and eating your homemade trifle.

Happy Cooking


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Vol Au Vents – Ideas for Various Fillings

Vol Au Vents – Ideas for Various Fillings

Vol Au Vents – Different Filling Ideas:

Vol au vents are made with puff pastry cases.

The thing with vol au vents is; what do you fill them with?

The common filling for vol au vents is chicken and mushroom. I wanted to give you some other ideas of what you can fill your vol au vents with.

These filling ideas given can be served cold, which is perfect for a buffet. A couple of the vol au vent fillings can be served hot.

Puff pastry all though it can be made from scratch at home, it is one of those things that takes up so much time and is a lot of effort that I would suggest cheat and buy the ready-made puff pastry.

Two types of ready-made puff pastry can be bought. Firstly you can buy a block and you roll it out to the thickness you want. Secondly you can buy puff pastry that is already rolled out for you. Both are just as good.

Although you can but the vol au vent cases, I think it is nicer when you make them yourself. Making your own vol au vent cases takes only a few minutes and is very easy to do and you have full control over what size vol au vents you want.

More blogs showing even more fillings for your vol au vents will be here on the Lifestyle With Sharon website on future blogs.

So if you don’t want miss out, why not subscribe to the mailing list so you can be reminded when the new recipes come out.

For more wonderful, easy to follow recipes do check out all the blogs and enjoy browsing.

10 vol au vents


Great For:
quick lunch, dinner or snack


Cooking Time:
30 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 2 x ready-made puff pastry
  • 3 eggs
  • 150g cooked fillet ham
  • 3 – 4 tbsp mayonnaise
  • salt & pepper
  • 20g butter
  • 20g flour (any type)
  • 100 ml milk
  • 1 tsp parsley
  • 60 – 80g tomatoes
  • 15 – 20g cucumber
  • 1 spring onion

Vol Au Vents – Various Filling Ideas

Pre-heat oven to Gas 7/220°C

Unroll the ready-made rolled puff pastry or roll out if it is the block one to about 3 – 4mm thickness.

Use two different size cutters.

First use the bigger cutter to cut 20 vol au vent circles.

Secondly use the smaller cutter in the centre of 10 of the larger vol au vent circles and remove the inner part so you are left with a large circle with a big hole in the middle.

Whisk 1 egg.

With a pastry brush or your finger spread the whisked egg onto the 10 large vol au vent bases with no holes.

Place the other 10 vol au vents with the holes (centre missing) on to of the 10 whole vol au vents bases that you just egg washed.

Now egg wash the top outer vol au vent pastry bits too.

Egg washing your pastry will give the vol au vents a beautiful shine.

Line a baking tin with greaseproof paper.

Put the vol au vents pastries in your flat baking tin and cook in the oven for Gas 7 / 220°C for 15 – 20 minutes.

I will give you instructions for 2 of each but of course it is easy to adjust the recipe to make 10 of the same or 5 of 2 types etc.

When the vol au vents come out of the oven carefully get a sharp knife and cut out the middle part that has puffed up and put to one side to use as a lid on top of the fillings.

Vol Au Vents – Filling Preperation

Boil 2 eggs and let them cool.

Peel the eggs once they have cooled.

Cook fillet ham the day before either in the slow cooker or boil it on the hob.

1st Type Vol Au Vents Filling – Egg Mayonnaise Salad

Grate 1 egg and place in a bowl and season with salt and pepper.

Spoon 1 – 2 tbsp of mayonnaise into the bowl.

Cut 30 – 40g tomatoes, 1 spring onion and 15 – 20g cucumber.

Add the chopped salad pieces into the bowl of egg mayonnaise and mix well.

2nd Type of Filling – Egg Mayonnaise and Ham

Grate 1 egg and place in a bowl and season with salt and pepper.

Spoon 1 – 2 tbsp of mayonnaise into the bowl.

Break up some cooked fillet ham into small pieces. For a really tender ham cook the day before in a slow cooker but of course if you don’t have a slow cooker then boil the ham instead.

Put 50g of cooked ham pieces into the bowl along with the egg mayonnaise and mix well.

3rd Type of Filling – Ham and Cheese

50g of the fillet ham needs to be broke up into small pieces.

Then grate 25g cheddar cheese and mix the cheese and ham in a bowl.

4th Type of Filling – Ham and Cheese and Tomato

Follow the instructions for the 3rd type but add 30 – 40g of chopped fresh tomatoes.

5th Type Vol Au Vents Filling – Ham and Parsley Sauce

Melt the 20g butter in a pot.

Put 20g flour into the melted butter.

Stir continuously for 1 minute.

Add the milk, small amounts at a time (not all in one go). And keep stirring.

The consistency will change from being very thick and eventually get thinner until it is the consistency you want. Check out the video if you are not sure.

Once your white sauce is ready then add 1 tsp dried parsley.

To the parsley sauce add your 50g broken up fillet ham and stir.

Fill each vol au vent case with each of the fillings.

And then put the pastry lid back on the top.

Types 3 & 4 & 5 can be served hot by putting in the oven for 5 minutes or serve them cold as to your personal choice. They are delicious both ways.

Please do give these vol au vent fillings a try and leave a comment and let me know how you got on.

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Happy Cooking


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Chicken Neapolitan Recipe Blog

Chicken Neapolitan Recipe Blog

Chicken Neapolitan Recipe:

Chicken Neapolitan is a wonderful chicken dinner.

My particular recipe for chicken Neapolitan comprises of large pieces of succulent chicken breasts infused with a really tasty tomato sauce and spaghetti pasta mixed in with the chicken and sauce.

This beautiful recipe for chicken Neapolitan is extremely easy to make once you know how.

It involves simple ingredients that would be in our store cupboards.

And making this chicken Neapolitan takes no time at all. A wonderful easy dinner to make, so go on try it.

Why not check out another great chicken and pasta recipe like chicken chow mein. Another lovely recipe blog you can try is Mini Individual Chicken Pies. Or you may like to try a classic pasta dish like Carbonara Pasta.

2 people


Great For:
dinner OR lunch


Cooking Time:
30 – 40 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 1 onion
  • 4 garlic cloves
  • 4 fresh medium sized tomatoes
  • 2 chicken breasts
  • Olive oil for frying the chicken
  • 40g butter
  • 1 can of chopped tinned tomatoes
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp ginger
  • 1 tsp parsley
  • 1 tsp oregano
  • 3 tsp basil
  • 1 tbsp brown sugar
  • 200g spaghetti
  • parmesan cheese

Chicken Neapolitan – Method & Instructions

Dice up onion.

Peel garlic and either dice or put in garlic crusher.

Chop up tomato into small pieces. There is no need to remove the skin.

Cut chicken into thick strips about an inch thick.

Put the olive oil in a deep pan.

Fry the chicken pieces in the deep pan on a slow heat.

While the chicken is cooking, you can make the tomato sauce.

To make the tomato sauce for the chicken Neapolitan

Melt the butter in a pot.

While you are cooking the sauce, remember to turn the chicken breast pieces.

Once the butter has melted, add the garlic, onions, fresh tomatoes, tin tomatoes and half a tube of tomato puree.

Mix all those ingredients with a wooden spoon. Your heat on the cooker should be of medium heat.

Add salt, pepper, turmeric, cumin, ginger, parsley, oregano, parsley and brown sugar (white is fine instead) into the tomato sauce.

Give the herbs a good stir into the tomato sauce.

Let it simmer away while the chicken pieces are cooking.

It is a good idea to cook tomato sauce in a deep pan as it can splash and be a bit messy.

Don’t forget to keep an eye on your chicken, turning it occasionally. Ideally you don’t want it crispy.

After 10 – 15 minutes, the tomato sauce now needs to be poured into the deep pan with the chicken.

Give the chicken and sauce a stir, making sure the chicken pieces are all covered well by the sauce.

Cook the chicken and tomato sauce for a further 10 minutes.

Chicken Neapolitan – Time for Spaghetti

While the tomato sauce and chicken is cooking, this is the time to cook the spaghetti pasta.

Place the spaghetti in a pot of hot water and cook for about 12 minutes or as directed on the packet.

Drain the pasta and rinse off starch with hot water.

Then add your cooked spaghetti into the deep pan of chicken and tomato sauce.

Mix it all around; making sure your spaghetti gets covered by the tomato sauce.

Serve it on a plate and grate some parmesan cheese on your chicken Neapolitan.

Enjoy your delicious chicken Neapolitan.

If you want to have a nice dessert after, then check out our dessert recipe blogs.

Happy cooking.


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Jacket Potato Stuffed with Cheese & Onion

Jacket Potato Stuffed with Cheese & Onion

Jacket Potato Stuffed with Cheese & Onion:


How to Make- Jacket Potato Stuffed with Cheese & Onion

Jacket potato stuffed or baked potato as some know it as, is a very versatile meal.

You can serve a jacket potato with butter on the side as part of a main meal or your jacket potato can actually be your main meal if you put a topping on it or stuff the potato like as in this recipe. Or you can have a quater or half a stuffed potato for a starter.

There are so many variations for the filling but for this particular recipe I will show you two ways to have cheese & onion with your jacket potato.

One of those ways is stuffing the jacket potato with the cheese & onion and placing it back in the oven.

It really changes up the flavour and texture of the jacket potato. I would highly recommend trying this version.

A jacket potato is a cheap meal to cook if you are on a budget too.

There is such a large variety of potatoes to choose from. I have given some suggestions but if you want to share in the comments your favourite type of potato to use, I would love to hear from you.

1 person per jacket potato


Great For:
a healthy dinner


Cooking Time:
1 hour and 50 minutes


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • Large potato – A floury or starchy potato is best like: Rooster, Vivaldi, Sante, King Edwards, Russet, Melody or Desiree. Waxy potatoes are not as good for baking like: Kipfler or Red Royale.
  • Foil to wrap potatoes in


  • 1 medium onion per large potato
  • 100g cheddar cheese per large potato
  • Salt & pepper (optional)
  • Butter (optional)

Jacket Potato Stuffed with Cheese & Onion

Method & Instructions for Option 1

Pre-heat oven to Gas 5/190°C

Check your potato to make sure there are no bad bits on the skin

With a sharp knife stab the potato lots of times all around, poking little holes so it doesn’t explode

Wrap the potatoes in foil – if foil is left off the potatoes they will go very crispy – if you want a little crispiness take the foil off half hour before potatoes are ready

Place foil wrapped potatoes on the racks not in a baking tray

Cook in a pre-heated oven Gas 5 or 190°C or 375°F for one and half hours

Dice onion

Melt butter in frying pan then cook your diced onion in the butter until nice and soft and put to one side

Grate cheese and put to one side

Test the potato by piercing a knife into the middle of the potato

Once the potato is cooked cut it in half

Scoop out the potato leaving the skin intact

Put the scooped potato into a bowl

Add the grated cheese and cooked onions into the bowl of scooped potato and mix well

Salt & pepper acn be added at this stage if you wish

Butter can be added but I personally don’t think you need it

Place the potato skins in a baking tray and fill the skins with the potato, cheese & onion mixture

Squash mixture in tight and then fill them right up. It is ok to have a big mound on top of the skins

Place baking tray with filled potatoes back into the oven for 15 minutes

If you want more crispiness on top then leave in the oven for a further 5 or 10 minutes

Serve with maybe a nice salad or have it on its own

Or try having your jacket potato with some delicious homemade coleslaw

Enjoy your jacket potato stuffed with cheese & onion

Jacket Potato with Cheese & Onion Topping

Method & Instructions for Option 2

Once your jacket potato is cooked, you cut a cross on the top, squeeze and pinch the four corners to open up the potato. You may wish to use a clean tea-towel so you don’t burn yourself.

Place a bit of butter in the opened potato if you wish to put butter on it.

Put the fried onions on the potato opening (best to cut these half moons rather than diced).

Cover the onions with grated cheese.

You can place in the oven or under the grill for a few minutes to melt the cheese if you wish.

Serve and enjoy you jacket potato topped with cheese & onion and maybe some baked beans if you wish. Baked beans, cheese & onion work well together.

Other Potato Ideas

There are so many things you can do with potato.

It doesn’t have to just be boiled and mash.

In future blogs and videos I will be giving you lots of ideas of the different ways in which you can cook things with potato.

Potato is a basic food item we have in our kitchen.

Some of the YouTube videos and blogs I have done are the classic bubble & squeak, flavoursome spicy potato wedges, amazingly yummy potato croquettes filled with creammy potato & cheese & leek & chicken, a wonderful potato & chicken & leek pie, simple to make cheesy potato cakes and I am glad to be sharing a beautiful potato & leek & cauliflower cheesy bake.

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