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!!)
lyn Rowe says
i made this last night for the mens shed morning tea i doubled everything and baked it in a larger slice tin.it is so yummy.
keeley says
These look incredible and I cannot wait to make them, trouble is I am allergic to coconut…what would you suggest substituting it with? Can I just make it up with sugar or? Thank you😊
Nagi says
Hi Keeley – you could try ground almonds. I haven’t tested it but think it would work. N x
Jo says
Made these they are delicious. Can they be frozen?
Nagi says
Hi Jo – I wouldn’t suggest freezing but they do last quite a while in the fridge as per the notes. N x
Natasha says
Was such a hit!
June says
I have made this recipe three times. Flawless every time. The tips are extremely helpful too. Follow the instructions with confidence.
Thank you so much for this wonderful recipe. Huge winner.
Nagi says
You are welcome, June! N x
KJ says
Love it, always double the caramel filling part though!
Adele says
We loved this slice. Really yummy, easy and keeps it’s shape.
Samantha says
We love this recipe!! Thumbs up from us! Thank you Nagi !
Monica says
Omg!!!! Deserves more than 5 stars. It tastes absolutely delicious. Thank you so much Nagi!!!
Ariel says
I’ve made this slice 3 times now and everytime it’s amazing! Past recipes I’ve used the caramel oozes out when you cut it but this stays nicely inside. The best recipe hands down! I add a bit of dark chocolate with the milk to cut through the sweetness
Tyrone says
Brilliant, thank you very much Nagi. So simple to bake and absolutely delish!
Stacey says
Hi Nagi, love this recipe! I usually double it because so many friends and family want some and my caramel is a little paler and sweeter than it should be, do I need it longer on the stove at the butter/sugar stage or longer from when I add the Condensed milk?
Thanks!
Nagi says
Hi Stacey, if you’re doubling it, yes it will take longer on the stove as you have more caramel. Just boil until you reach the colour/consistency shown on the video 🙂 N x
Jessica says
My husband loves caramel slice, but can’t stand coconut. I tried subbing it with almond flour and it was amazing! I’m sure just as the original would be. Thank you. Your recipes are always so so good!
Docrenee says
Same at our house, Jessica! In other recipes I’ve subbed toasted oatmeal for coconut with great success. Going to try in this one, too!
Nagi says
Sounds perfect Jessica!! N x
Hugo says
Turned out great 👍
Shawna McColley says
I’m an American living in Australia almost 2 years now. I love to cook and have struggled here with different ingredients, different recipe style etc…. I made this and it was amazing!!! I love how you tell the difference between American and Australian when applicable. My sincerest thanks!!!! My wife loves white chocolate so I thought I would mix it up a bit. Thanks for all your amazing recipes!
Kaye says
“11/10, Honestly perfect, not too sweet”.
Made for my adult son and his share house mates – contactless handover of course.
Julie says
Everyone loves this when I make it. It’s my go to caramel slice and we love the coconut base! I also love recipe note no. 9 😂
Bethany says
Great recipe! But why does my chocolate never stick to the caramel? The top chocolate layer always comes off
Amanda says
Fantastic Recipe! Will make this again. Easy instructions and tastes great. I love it when a recipe just works!
Judi says
Hi! I was wondering how to make this recipe Gluten Free? Should I just 1:1 substitute GF flour/coconut flour for plain flour? Or could that make it too dry? 🙂 Thanks in advance!! 🙂
Hugo says
I just swapped the normal flower for gf flower