This is a Caramel Slice that works as promised – the creamy caramel sets perfectly and will never be runny, the chocolate won’t crack when cutting it and the caramel won’t ooze out. It’s an easy recipe with no thermometer required.
Essentially, this recipe fixes all the grievances I had with other recipes I’ve tried over my lifetime!
Caramel Slice
It’s practically un-Australian for a bakery to NOT sell Caramel Slice. With a simple coconut biscuit base, soft caramel filling and a chocolate topping, it’s one of those treats that’s craved by kids and grown ups.
I’ve only ever known it as a Caramel Slice, but I was quite interested to learn that overseas, it’s also known as Millionaire’s Shortbread (appropriate!), Caramel Shortbread, Chocolate Caramel Bars.
Doesn’t really matter what you call these. Just the sight of them surely brings a smile to anyone’s face, and that, my friends, is a universal language. 🙂 (“That” being a Food Smile)
Reader Rachel says “Wow! This was really fantastic. I’ve been hunting for a caramel slice that cuts well, doesn’t ooze or crack and had enough filling. This is perfect! So tasty, I love how crunchy the base gets and my mum adores it! I only made it last night, but I don’t think it will last long!”
A Caramel Slice recipe that actually works
I’ve tried countless recipes over the years including from some well known cooks, and classic “best ever” recipes but always experienced problems such as:
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Runny caramel
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Chocolate topping cracked when it was cut
I think some recipes make Caramel Slice overly complicated, trying to make the caramel using a traditional candy making method which calls for a thermometer and exact caramel temperatures.
Scratch that. Make Caramel Slice the easy way using condensed milk. Tastes just like you get from the bakeries!
What goes in Caramel Slice
Here’s what you need to make Caramel Slice:
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Base – a coconut biscuit base, not too sweet (because the caramel filling is plenty sweet!)
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Caramel filling – the secret ingredient here is condensed milk. So we make a caramel using sugar and butter, then we add condensed milk which thickens it and makes the caramel set;
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Chocolate topping – the secret to making sure the chocolate doesn’t crack when cut is a touch of oil!
How to make Caramel Slice
There are 3 components to Caramel Slice:
1. Biscuit base – just mix the ingredients together in a bowl, press into a pan and bake:
2. Caramel Filling – bring the butter and brown sugar to a simmer (this is caramel!) then stir in condensed milk. Whisk over low heat for a few minutes to give it some colour, then pour onto the base and bake. Baking is what makes the caramel set once cool.
3. Chocolate Topping – simply melt the topping then spread on the caramel base. To achieve a perfectly smooth surface, just shake the pan gently.
And proof – the chocolate DOES NOT CRACK when you cut into it!!!
These were fridge cold too – you can see the surface is sweating on this hot summer day I made them!
And a side view so you can see how it slices neatly, showing each individual layer:
Normally I try to show a bit of self respect with up close “bite shots” and use a fork…. But I’m not going to lie to you – in this case I just took a big fat bite out of this Caramel Slice!!!
Caramel Slice – Q&A
Here’s a little Q&A section for common questions and problems people face making Caramel Slice!
Why is my caramel slice runny?
Common problems that causes runny caramel include: using low fat condensed milk (ie. skim condensed milk) instead of full fat milk (it will not set properly), you didn’t bake the caramel layer (this makes sure it sets) or you used a recipe where the caramel filling is made without condensed milk (in which case you need a candy thermometer to achieve an exact temperature to ensure it sets).
How do you keep chocolate from cracking when cutting?
Add 1 tablespoon of oil to the melted chocolate – this makes the chocolate topping slightly softer so it doesn’t crack!
How long does caramel slice last?
5 days in an airtight container – in the fridge if it’s warm weather, otherwise in the pantry is fine.
That’s the proper answer.
But does Caramel Slice ever last FIVE WHOLE DAYS in anyone’s house??? 😳😳😳 – Nagi x
Watch how to make it
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Caramel Slice
Ingredients
Base
- 1 cup flour, plain/all purpose
- 1/2 cup brown sugar , loosely packed
- 1/2 cup desiccated coconut (US: sweetened finely shredded coconut, Note 1)
- 125g / 4.5oz unsalted butter , melted
Caramel filling
- 125g / 4.5oz unsalted butter , roughly chopped
- 1/2 cup (80g) brown sugar , loosely packed
- 1 tsp vanilla extract (or essence)
- 395g / 14oz sweetened condensed milk (1 can, 300ml) (Note 1b)
Chocolate Topping
- 200g / 7oz dark or milk melting chocolate (US: semi-sweet chocolate chips)
- 1 tbsp vegetable oil
Instructions
Base
- Preheat oven to 180°C/350°F (fan 160°C)
- Grease and line a 28x 18cm (lamington pan) / 7" x 11" rectangle pan with baking/parchment paper (Note 2). Have overhang for ease of removal.
- Mix together Base ingredients and press into a pan (I use an egg flip)
- Bake for 15 minutes until the surface is golden. Cool in fridge if you have time (Note 3).
Caramel
- Lower oven to oven to 160°C/320°F (fan 140°C)
- Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
- When bubbles appear, add condensed milk. Whisk constantly for 5 minutes (Note 4), until you start getting some big slow bubbles on the base.
- Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.
- Bake for 12 minutes. Don't worry if you get splotchy brown bits (this happens with ovens that don't distribute heat evenly).
- Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch. (Note 5)
Chocolate
- Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (takes me 4 x 30 sec).
- Pour over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.
- Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!
Recipe Notes:
Nutrition Information:
Originally published 2016, updated with brand new photos and brand new video in March 2020.
For Caramel Monsters
-
Peanut Butter Caramel Tart – dangerously easy
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Sweetened Condensed Milk Caramel – just place a can of condensed milk in the slow cooker!
More slices and bars
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Brownies!! Also outrageous Nutella Stuffed Brownies!
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Strawberry Bars – made with tons of FRESH strawberries!
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Easiest Ever Raspberries Jam Bars
Life of Dozer
Dozer in his swanky bathrobe. On a scale of 1 to 10, how ridiculous do you think he looks in his bath robe??? 😉
(And on a scale of 1 to 10, how much do you want to see me in my matching robe?! 🤣 It was a GIFT!! I would never!!)
So easy and quick! Halved the choc topping so not quite as sweet and still cut perfect!! Huge winner!
Honestly, I first visited your page for Dozer but I have stayed for every single one of your recipes which are winners! I made these bars today for the holidays, there is no way I can hide them in the freezer until then.
One of my favourite indulgences! Are there any suggestions on how to not use coconut in the base? My husband dislikes it…I was thinking maybe some oats? Need help please!
I absolutely love love love this recipe. Made it probably at least 10 times and everyone always love it.
But I always have problem with the crumbly base. The base always crumble and come off after I cut them and they don’t look that great. Taste amaaaazing though.
So I’m just wondering if anyone could help me with tricks on how I can perfect my caramel slice 🙂
I love this recipe, it is my family’s favorite caramel slice! I have a question about the caramel: what happens if it is not baked? Could it be used as a filling in a chocolate? And what about if the caramel is cooked longer on the stove top? Would it turn into a fudge?
I try not to make this too often as it’s so addictive. I make it super thin, in a tray that is 32cm x 22cm. Just my preference…..feels less wicked as its a very thin layer of everything. Love it
Hi, I’d really like to try this recipe as it differs slightly from my usual. Would doubling the filling but still keeping the same quantities for base & topping still work?
Thanks,
Hariann
I have tried to make this from different recipes and always found the caramel too runny and squashed out the sides. This (like every other of Nagi’s many many recipes I’ve tried) came out perfectly. Thank you. I knew I could depend on you.
Really good. Not normally a fan of caramel slice because it’s so sweet but the dark choc really cut through the cloying sweetness.
Best slice ever. Recipe worked exactly as described and tasted sensational.
I came across this recipe for “millionaire shortbread” as I knew it in my homeland and immediately fell in love. I have made this several times for work collrages and it has always been brilliant and I have become a baking legend in the office. Thanks!!
These are delicious! My caramel is quite soft and is coming out the sides when cutting. Not a major issue but thought I would check if u have any tips for stopping this 🙂 ! Thanks heaps for sharing!
These bars are a big hit among my clients.
Thank you so much!
May God Bless you always
Is it normal for the caramel to bubble and separate a bit when baking? Mine has a bit of an oily slick happening as it’s cooling down 😭 do I just put the melted chocolate on and hope for the best?
This was my first time making a slice and it was so simple and easy. My sister doesn’t eat many slices and sweet stuff but she loved this. It tasted amazing.
Can I freeze this delicious caramel slice
I always freeze some squares to stop the family from eating it all right away! And the joy when kids find I have a secret stash for their lunchboxes…
YUM! How do you stop the top from cracking when you cut it?
I use a hot sharp knife. Just run it under hot water for a minute or two and let it melt the cutting lines into the top, then cut them with the hot knife
You have to use vegetable oil
Add some oil to the chocolate when melting !
Hi Nagi, love your work! Just thought i would mention i make my choc caramel slice
By putting tin of cond.milk, 2 tblp golden syrup and 1 tblp butter, melted and pour over hot base. Cook 15 mins. Dark Choc with 90 gm butter melted goes over when cool. Saves cooking over stove with less washing up. Love your food❤😉
I made a triple batch of this for my kids’ primary school cake stall at the election last weekend. I forgot to put the coconut in and the base turned out great, all shortbready. I made it again this week (netball team cake stall) with the coconut and I prefer it without.
Great recipe! I also add salt to the caramel.
this was so easy to make and came out delicious with minimal effort! good recipe for beginners.