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!!)
Glenda says
Can you make this the day before and do you store it in the fridge or on the counter?
Nagi says
Hi Glenda! It depends how warm it is where you are 🙂 If it’s warm enough that ordinary chocolate bars would soften a bit, I would keep it in the fridge. It will keep for a few days – I have storage notes in the notes to the recipe!
Michelle says
These are amazing! I had to try it! How does the caramel set so well?? Thank you for the perfect instructions!
Nagi says
Hi Michelle! So glad you enjoyed it! The secret is cooking the caramel a bit on the stove to thicken then BAKING it 🙂
Kevin | Keviniscooking says
Scrump-Dilisciousness right here! Dang! The lack of the caramel setting and staying firm has always been an issue for me too in desserts. This is fantastic! Thanks for this one Nagi. Really.
BTW, while Dozer looks quite stylish…. poor Dozer! I’m perplexed on this one. See you soon.
Nagi says
COUNTING DOWN THE DAYS!!!
Joann Swann says
Hi Nagi, made this slice for work morning tea. Everyone loved it. I sprinkled some pink rock salt on the top of the chocolate, yummmmmy
Lady Alexandra Redfearn says
Hello – any chance of imperial measurement equivalents as I find converting from cups very confusing.
Nagi says
Oh gosh, I forgot 🙂 I will do it!
Nagi says
YAY! I’m so glad everyone loved it Joann, thank you so much for coming back to let me know! N x
Sarah says
Ooh, I love caramel slice and that one looks sooo delicious! Well done on “getting” the recipe the first go!!
xox Sarah
Nagi says
After MANY failures though!! 😉
Marissa says
Caramel with no thermometer? Nagi, I love you. 🙂 Whenever I make caramel, I’m always tapping the thermometer thinking it must be broken because it takes so long. lol! This is pure genius!
And that last picture of Dozer…such a sweetie. Love that pup…
Nagi says
I’m on an infinite challenge to get the cutest shot ever of him….. 😉 N x
Felicity says
Nagi… your food blog has changed my life and cooking! I look forward to every new email popping up in my inbox. Such a wonderful distraction from work. Then I sit and dream of cooking or baking when I get a spare minute. Always searching back to your recipes to follow. This looks amazing. Some 20 years ago I used to visit a cafe in Wellington that sold Millionaires Shortbread and it was just like your one looks. I can’t wait to make it. My kids are gonna love me for it. My daughter would love me even more if Dozer sat next to the table it was presented on. Your dog is too adorable. I love how you include shots of Dozer among your posts. Thank you for all your hard work to help out rather challenged cooks and bakers like me.
Nagi says
Hi Felicity! You made my evening with your wonderful message…especially Dozer compliments! It’s the way to my heart, that’s for sure 😉 I’m so glad you are enjoying my recipes and I do hope you try this and that your kids love it!!! I didn’t realise they were called Millionaire’s Shortbread in NZ! 🙂
Muna Kenny says
There are desserts that I love to make and desserts I like others to make for ME, like this one! I don’t want to mess it up, just want to have it in a jar close by and pay it a visit every few minutes 🙂
Nagi says
BA HA HA!!! Remind me to bring these along when we MEET one of these days!!
Charlie says
Nagi, these look so great!
I’m going to have to make these.
How well do they freeze?
Like Ross, there are only two of us, and I’m trying to keep the weight off.
Nagi says
Hi Charlie! I haven’t tried freezing it but I am 99% sure it will freeze great because each element (base, caramel and chocolate) all freeze fine 🙂
Charlie says
Hi Nagi!
Thanks so much for the info!
Have a Joyful Day 😀
Charlie
Dahn says
I’m right there with you Nagi, a melted chocolate pour-shot is a thing of beauty!! I love that you found the perfect consistency for the caramel, I love these! AND I love Dozers bath robe. He looks like he is ready for a swim
Kathleen | Hapa Nom Nom says
Now that is some dedication! Dang, Nagi! I’m SO glad you persevered because this is AMAZING! Seriously brilliant and I can absolutely see why it’s called Millionaires Shortbread. You know I’m not a big sweets person either, but I would destroy a pan of this! Btw, love the striations you made in the chocolate topping – just gorgeous!
Nagi says
It was out of necessity….because my caramel was too cold and the chocolate started to firm up before I could smooth the top! 🙂
Anna @ shenANNAgans says
I just started a new job, this delightful classic will be what seals my place in the team and in their hearts for sure. Will have to EAT big before making tho, i have zero control when it comes to caramel slice.
Nagi says
You will RULE the place. With or without this Caramel Slice! 🙂
AZ Girl says
I’m SO excited to try this recipe!! Thank you Nagi!
Nagi says
Oooh! I hope you DO!!! N x
debra @ dustjacket says
This takes me back … I loved mum’s caramel slice so much as a kid, sometimes I’d ask her to leave the chocolate layer off, as I loved the caramel so much 🙂 Sadly the recipe was lost, so thank you for this!
Nagi says
I bet your mum made a MEAN Caramel Slice!!! Isn’t it so wonderful how food can bring back beautiful memories! <3 N x
Dorothy Dunton says
Hi Nagi! I have made millionaires shortbread and it was okay, but this is OMG! I made triple chocolate brownies with chocolate whipped cream today…as soon as Gary polishes those off I am on to these! Dozer is one handsome guy in his beach attire and it is very practical for drying the fur ball before putting him in your car! 🙂
Nagi says
THANK YOU Dorothy, for your approval re: Dozer’s bathrobe!!! It IS practical, and that is exactly why I got it!!!! Triple chocolate brownies with CHOCOLATE whipped cream? You don’t do things by halves, do you??? 🙂 N x
Dorothy Dunton says
Hi Nagi! I never do anything halfway, I’m either all in or out! Just the way I roll. 🙂
Nagi says
You know I ❤️ the way you roll Dorothy….. 🙂
Mel says
Oh yummy! I love a nice, moreish slice of cake to go with my coffee!
Nagi says
I’ve made these so many times this week, including again today, I seriously think I am Caramel-Sliced out!
Lyn says
I hardly ever make desserts it’s all about the other courses…I usually serve ice cream or fruit…However, I’m going to try this desert since it looks easy & delicious!
BTW, Monday is my book club…I’m making your Arabian Feast…totally yummy!
Thanks for all the great recipe ideas…:)
Nagi says
You’re making the whole feast for book club??? I want to be part of your club!!!! I am exactly like you, dessert is always an after thought for me….at least these can be made ahead!!
Mandy says
Dozer looks amazing, as do the caramel slices, yet another one of your fabulous recipes that are a must? love your blog
Nagi says
Awww, thank you so much Mandy, you are so sweet! And I’m glad you agree that Dozer looks adorable in his robe – ba ha ha!!! 🙂
Leah says
Ridiculous!??? He’s totally Adorable!
(Dozer, you have my permission to go eat your Mom’s favorite shoe, just cuz! :-D)
This slice looks like a “Must Do” to me Nagi…as most of your recipes are. Thanks for sharing it!
Nagi says
Ha! I think he looks adorable too but he gets MOCKED!!!!
Barb Finch says
Wow, I hadn’t heard of this dessert before but you have me at chocolate and caramel!! And I love Dozer’s robe – who knew he was so fashionable? 🙂
Question on the caramel, you still keep it on low after you add the milk? Just wanted to be sure as usually with caramel you boil the sugar so that it bubbles ferociously when you add the milk. But maybe cooking it lower helps it have more of a custardy texture?
Nagi says
Hi Barb! You’re absolutely right 🙂 Keeping it on low after the condensed milk is added is how I get it thicker without having lots of brown specks in it from the caramel catching not he bottom of the saucepan. 🙂 It doesn’t bubble ferociously when the condensed milk is added because there is far more condensed milk compared to hot caramel. As for Dozer – I know, right?? Some people might mock him, I see it as high fashion!!! Te he he!!!