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
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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!!)
Lisa says
Will try these….once I hunt down some TP! Dozer looks so gorgeous – and yes we want to see the matching set!
Side note – I do have 1 extra extra spare roll, but I’m not sure if I could use it. It has a certain PM’s face on it – from back in the 90’s when things like that were done. Feeling old 😉
Nagi says
😂 Love this!!
DiAnne says
You are not alone in toilet paper crisis. Here in the USA people seem to think toilet paper is going to protect them also. I finally found some toilet paper at Costco this morning.
Nagi says
It’s crazy DiAnne!!
Kathy Weatherford says
This. Looks. AMAZING!
Eha says
Have never made caramel slice but in honour of your wonderful telling of the ridiculous truth I promise to do so !! I am about to submit a monthly on line grocery order and am limited to four bog rolls as our media now calls them !! That will be interesting 🙂 !!! As a Swedish friend of yours and mine stated in a letter this morning: ‘Fear is a powerful thing’ ! True ! How ‘ridiculous does Dozer look? I have always loved him in this, so it is 1 (one) from me. You in the matching robe: you have to be kiddin’ – 10 (ten) naturally , asap please !!!
Nagi says
I hope they can actually deliver them Eha!!
Anne Murphy says
This looks like millionaire’s shortbread to me. Delicious and devastating to the waist line!
Nagi says
Yep – I talk about that in the blog post 🙂
Renee says
I just had to comment about how cute Dozer is in the robe! Omg, one of Dozer’s best pictures!
Will definitely make this recipe, as my husband is a big caramel fan
Nagi says
Totally ready for a photo shoot isn’t he?! 😂
Ronda MacDonald says
I was able to make them without coconut as I’m not a fan. I added an extra 1\4 cup flour and a 1\4 cup almond meal. Turned out great!
Michele says
When making the caramel, it it normal for the butter to seperate around 5 mins ? If not can you suggest why this occurred and will it effect the finished product…. making this recipe now 🙂
Jo says
Hi Nagi
Not a fan of coconut can I omit it and will it make a difference on the base ?
Thanks !
Nagi says
Hi Jo, I talk about this in the recipe notes (7) – N x
Marsha Loewenberg says
I’ve made this several times now over the holidays for gifts and potlucks, and everyone loves it. It’s so rich, it can be cut into bite size pieces, which makes it go a long way. I do watch your videos for color and texture, etc. as stoves and ovens are so different. I thought I had really messed up one batch of the caramel — I got impatient and used too high a heat and cooked it too long. It didn’t look right, but I spread it on anyway. After baking it was pretty oily! I mopped off some of the excess butter, chilled it, and covered it in the chocolate, and it was fine!! I have another batch in progress right now. And I’m being more careful about the heat on the caramel.
Nicola says
I’m not a fan but my friend is so I made this for her and omg. So good. Caramel was super easy and set perfectly. Ratio of layers was perfect.
I used the lemon bar shortbread option with rice flour and it is (was) amazing.
Currently in a sugar crash and I regret nothing
Gado Tabudravu says
Can filling for this recipe be doubled?
Samantha says
Love your recipes. My three go to desserts are all from your posts. They are easy to follow and quite forgiving for those who just learning. My husband loves this caramel slice! Thank you Nagi! ❤️
Nagi says
Hi Gado, you can double the caramel but the cook times would be different. I haven’t tested it to be able to give you clear instructions sorry! – N x
Nagi says
Hi Josephine, sorry you felt like it lacked detail – I usually try to include as much information as possible and also include a video so you can physically see how the recipe is made – N
Natalie Royston says
Loved this recipe!
Just wondering if it can be put in the freezer?
Nagi says
Hi Natalie, I haven’t tried to be honest – it never lasts that long around here 😂
zoe says
turned out perfectly, loved this recipe and your notes!! thanks so much xx
Nagi says
You’re so welcome Zoe!
Bridget says
This recipe is amazing! My boyfriend is an Aussie, and after hearing how much he misses Caramel Slice, we decided to try to make it ourselves here in the US. It turned out wonderfully – I never knew it was so easy to make caramel. I even made it again for a “bake off” at work and everyone loved it 🙂 Thank you!!
Nagi says
WOOT! Nailed it Bridget!
Nagi says
I’m so glad you managed to pull it together Corrine!
Harrison Lyon says
This is such a good recipe, obviously a few tweaks here and there as per users discretion, but overall the Caramel always turns out perfect and the base never too hard. However, I do double the caramel mixture to really make it a hit, seems to be working perfectly. Thank-you so much, Nagi.
Nagi says
I’m so glad you love it!!
Kylie says
I have been trying to make this recipe following the instructions step by step. My caramel was always oozing all over the place and wouldn’t set. So after a few tries I realised that it needs to thicken and 5 minutes on a low heat while stirring just doesn’t do it. I now have the stove on a medium heat and as the caramel thickens I turn it down gradually (actual time it takes is more than 5 minutes and should be timed by texture of caramel) I have now perfected this slice. Most websites I have pored over, trying to see where I was going wrong, say to stir for caramel for 5 mins on a low heat but it doesn’t do it. Everyone should be the judge of how long it takes as they cook it. My family now love the new slices and I am so glad I have finally done it 🙂
Nagi says
Hi Kylie, yes that’s where the video might come in handy where you can see the colour and texture of the caramel. Everyone’s stove is different and the heat given can differ unfortunately! I’m so glad you’ve nailed it though!!
Ross Burwood says
Hi Nagi,
I love your site.. I am having a RecipeTinEats afternoon.
I am started with the triple choc cookes , and am starting on the caramel slice at the moment… I am not usually a sweet baker… but these look to good to pass up on!! After that I will be on to your Salmon patties and the slaw to go with it!! My son will devour them for sure!! Thankyou and Dozer for all the wonderful recipes.. I am sure that he is your muse!! 😛
Nagi says
Sounds amazing Ross, Enjoy!
Jon Magro says
Hi
Can these caramel slices be left out in a air tight container, or do they need to be refrigerated. Just a bit concerned about the condensed milk?