Provence: Walnut and Caramel Slice

Provence: Walnut and Caramel Slice


  • 140 gr melted butter
  • 100 gr desiccated coconut
  • 210 gr self raising flour
  • 90 gr brown sugar
  • 395 gr condensed milk
  • 170 gr roughly chopped walnuts
  • 70 gr golden syrup
  • An extra 30 gr butter for topping


  • Preheat oven to 180 degrees. Line a baking tray (30cm x 20cm) with baking paper.
  • Mix together flour, butter, sugar and coconut. Then press this mixture into the base of the baking tray. Bake for 10 minutes. Remove from oven.
  • In a small saucepan, combine golden syrup, condensed milk and 30 gr butter, stirring over a low heat for 2-3 minutes, being sure to keep an eye on it so it doesn’t catch and burn.
  • Pour the caramel mixture over the cooked base and bake for a further 10 -12 minutes.
  • Remove from oven and immediately press the chopped walnuts and a sprinkling of extra coconut into the soft topping and allow to cool before cutting.
  • For an added effect you could drizzle melted chocolate over the top when cool.
  • Because this slice is rather sweet, you don’t need the slices to be too large. Remember, you can always go back for more.
Provence: Walnut and Caramel Slice
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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