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!!)
Made this with almond flour, as we don’t really like coconut and some people in the comments have recommended it. It was brilliant, though I must say, we thought it tasted better after refrigerating overnight.
Thank you very much for this wonderful recipe!
Woo hoo!! That’s good to know August! N x
I have been searching eveywhere for a recipte for these caramel slice recipes. Finally found it. Thanks
I’m glad I could help Patricia! N x
Can I use a can of Dulce de Leche in place of the caramel filling?
I haven’t tested that Sheryl so I don’t know if it will set enough to cut! N x
Just wondering if you can freeze the cooked or raw base and then thaw and continue to bake the rest? Just trying to get a bit ahead.
I think the cooked base might freeze well but you would need to warm it up before baking the caramel layer as if it’s cold, the caramel won’t set properly. I also don’t know for sure if it will still be crunchy after re-baking. N x
This recipe was SUCH a hit with my coworkers! It was really easy to follow and I look forward to making again.
Can I use white sugar?
I used white sugar and it came out fine, so that’s a yes I’d say 🙂
When baked for a second time (i.e with the caramal) wont the base layer get over baked?
No it works just fine as written! N x
Thanks for the recipe. It was awesome, exactly like in your pictures. For me it was something special, because i am absolutely untalented in baking, even if i can cook decently.
But with your recipe it was pretty easy in the end.
Oh, and i am the one who eats 5 days on 1 pan 🙂
Lucky you! One pan lasts five minutes for me!! N x
Good to see this recipe. It’s almost identical recipe to the caramel squares in the Jean Pare cookbook on squares/bars (Company’s Coming). Only addition is 2 tbsp light or dark corn syrup. Good to know, though, that these turn out without the corn syrup 👍😉
We use golden syrup more often in Australia than corn syrup – it gets similar results, just a slightly different product! N x
These are sooooo good!! I’m not usually a fan of coconut, but the flavor combo reminded me of one of my favorite cookies, so I was curious how this would taste in a bar. It was super easy to make even though I had been nervous about the caramel!! All the “wait time” between layers actually made it a relaxing dessert to bake. I will definitely be making this again. Nagi, thank you for this awesome recipe!
Woo hoo that’s great Kara! I am glad that you liked it!! N x
Can u use a 9×13 pan?? With the same quantity of ingredients?
Hello Nagi!I’m sending you from Greece.I made the caramel slice last night(it was the first time that I have tried one of your recipes) and it was a hit!Absolutely delicious!Definitely I’m going to try more recipes of recipetineats!Thank you so much! 🙂
That’s great Olga! I am happy that you enjoyed it! N x
Yes, Nagi can do anything! This caramel slice is perfect. I’ve got orders from my family & best friend to make it again and again and again…
I am happy you liked it Jane!! N x
Another winner Nagi 👍
Noel just said “Nagi can do anything…..that caramel slice is delicious!”
I have to admit, I did add some sea salt flakes to the top of the slice at the end (halfway through final chilling) 😋
That’s a totally great idea Lyndelle! N x
Yummy recipe 😊 thank you for sharing x. My only fault in making this…I put the base & caramel in the oven then got lost in social media whilst waiting😂😅may have slightly over cooked the caramel but all in all…very yummy 🤤
Absolutely delicious, make this all the time best caramel slice ever . All my friends forever request for me to make it ☺️
I am glad that you enjoyed it Chanel! N x
Perfect in every way, thank you heaps! Everyone thinks I am a brilliant cook now but it is all you, Nagi. Please could you bring us a vanilla slice recipe?
That’s on the potential list!! N x
Honestly, you can do no wrong! I have tried a bunch of your savoury and sweet recipes and they’re always winners! This one is no exception. I’ve never gotten a caramel slice quite right and this one is perfect. Thank you!
Great recipe thank you .
Thanks Nagi. Ive been making this recipe for a couple of years now. My partner doesn’t like many sweets but this is his favourite! Tastes so much better than ones you can buy at the shop. Always a winner. Sorry I took so long to review. All your recipes are top notch 😊
Is the nutrition information for the whole slice or per serving?
That is per serving Wanda! N x
How long does the process take