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!!)
Roslyn says
This was amazingly easy to make. I found the comprehensive step by step so easy to follow Thank you. Going to try the butter chicken now because I feel I can trust your recipes. I will let you know how I go.
Steph says
Such a great caramel slice recipe by far the best I’ve ever made. 24 year old son said it was the best he has ever eaten, thanks for another fantastic recipe!
lyn says
I followed the directions and the result was perfect. Thank you. Love your recipes. I’ve been hinting I wanted your new book for Christmas. There is something under the tree that is the right shape and size. I’m hoping!
C Sanchez says
Absolutely delicious!!!!! Caramel and base tasted great. The chocolate topping was not nice though, as did not have vegetable oil so used olive oil instead. Tasted gross with chocolate. (My fault!) recipe is great though!
Mary clare says
So easy and quick! Halved the choc topping so not quite as sweet and still cut perfect!! Huge winner!
Yasmin says
What measurements should I use for a 9×13 pan please? 🙂
Lara says
I love this recipe so much! It’s amazing
Rachel says
Just made these and they were a hit! I’m in the US and I think our coconut isn’t shredded as finely so I blitzed it a bit until the pieces were smaller. I may have undercooked the caramel a little bit, but all in all it was a delicious dessert that was so easy but looked so nice! Thank you!
Denise Ing says
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.
Joan Murphy says
Ok so I’m clearly doing something wrong. I made this recipe without fail for YONKS, then the last two times I’ve made it, my caramel hasn’t set. It’s been runny and meh. I know it’s a – ME – problem, but I can’t figure out what I’ve done wrong. Reread the recipe a bunch and the standard runny caramel fails don’t seem to be mine. I must have created a whole new kind of fail! Woe is me, I will need to try again.
Arihi Harvey says
This is my second attempt that turned out perfectly. Thank you.
Joanna says
Loved this caramel slice – the small amount of oil in the chocolate to stop it cracking is genius. I didn’t have any desiccated coconut, I upped the flour by making it a very generous cup and added a couple of tablespoons of rolled oats. Not traditional but the base browned nicely and wasn’t crumbly. I also didn’t have any tins of condensed milk (I know, I should have just made something else!) so I made some. 2 cups of whole milk, 3/4cup of sugar, into a saucepan and simmer gently stirring often until it is reduced by at least half and has started to thicken – it will thicken further as it cools.
Alex says
Can you freeze this recipe?
Loretta says
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!
Deb says
See #8 in the recipe notes. She directs you to using the shortbread base from her lemon bars.
Nicole says
AMAZING!
The best caramel very!
I didn’t have enough coconut so use 1/8 cup and about 1/4 quick oats and it was great!
So yum!!
Gillian Graham says
Is it possible to omit the coconut? Or is there a good substitute? (food allergy)
Sharon says
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 🙂
Caroline Barnes says
Maybe omit or reduce Coconut!
ChefJamieson says
Hi Sharon, for a firmer base make sure the coconut is blended finer and up the butter by 80 gr. Make sure to press down hard a pack it tightly. Also when cutting use a hot knife
Jana says
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?
Lyn says
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
Hariann says
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
Elizabeth says
Hey Hariann, I double the caramel filling and it tastes ahhhmazzzzing! I also use 90% lindt dark chocolate for topping. I doubled my chocolate too. It does come out thick but its a great balance I feel. Love it!