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!!)
Victoria says
Hi there, just wondering if you can substitute the honey for golden syrup? Thanks!
Nagi says
Hi Victoria, there’s no golden syrup in this recipe. N x
Al Westbrook says
This caramel slice is amazing! It has been my go to lockdown recipe to make and give a little sweet treat to others.. Similarly to you I’ve never found a recipe that just works… until now! It’s rich and DELICIOUS but not sickly sweet with the right balance between all three layers. I used coconut oil for the chocolate and just ties it all together beautifully. THANK YOU
Parisa Ghassemi says
Great recip, nagi you have done it again. Swapped the veg oil with coconut oil and added sea salt flakes to the chocolate. Delicious
Leanna Seecharan says
Hi Nagi, the recipe calls for a 7×11 pan. But I don’t have that. Would it work in a 9×13 if I made 1.5 times the recipe?
Nagi says
Yes that will work Leanna, you may need to cook slightly longer too. N x
Leanna says
Great! Thank you so much for the response!!
Clare says
I made this with about three quarters of the base and doubled the chocolate on the top (just for personal preference) and it still turned out perfectly – sweet (but not sickly), smooth, and rich. Amazing!
Veronica says
I made these yesterday as a lockdown treat and they were so easy and so yummy! I added a sprinkle of sea salt flakes on the warm caramel, and that just made them next level! Thank you Nagi- browsing your recipes isn’t fun definitely helping with the Lockdown Lows!
Veronica says
Oops sorry- I meant ‘is definitely’! 😊
Linda says
I made this yesterday and followed the instructions but the caramel didnt set 🙁
Tracie says
Did you use low fat condensed milk? I made that mistake once. you MUST use Normal condensed Milk.
shawna says
I have a motel in Lakes Entrance Victoria and I make treats for my guests and they love these. I was wondering if i can freeze the bars to server later. This helps me keep plenty on hand during our busy time. Thanks for this recipe its really easy and so yummy!!!
Robyn Taylor says
This is such a great recipe, I was worried that I didn’t cook the caramel long enough (I followed recipe time) and after 12 minutes in the oven it still looked a bit sloppy so I put it back in for 5 more minutes, perfect, everyone at work loved it. Keeping this recipe, it’s the best, thank you (from Australia)
Kerry says
Absolutely fabulous! Made it with the shortbread base second time – I prefer that to the coconut base- both are great
Chantelle says
Woooow what an amazing recipe. I love caramel slice and used to think it’s too hard to make but I’ve used so many of your food recipes and have turned out sooo good so I’ve grown to trust your recipes and this one didn’t disappoint as expected. This is exactly the same as the ones I used to buy from someone else and I almost fainted when I took my first bite thank you so much for all your recipes such a lifesaver
Norma says
Girl I failed miserably!!! My biscuit base was floating in the caramel 😓 I baked the base till golden brown then put in fridge for about 30 minutes. When I poured the caramel on top, the base just lifted off and floated like a 🛶 😢. Anyways I thot maybe it will go back to the bottom so just put in oven. 15 minutes and my caramel was still oozy with its brown floating boat. I left to cool then in the fridge, left it over nite but caramel didn’t set. U don’t wanna know what I did after that hahaha…It’s beyond Zara Zara 😂
Please help, what did I do wrong? I followed the recipe and ingredient list to the letter, full cream condensed milk etc.
Nagi says
NOOOO!!! I don’t know what’s gone wrong here – sounds like the caramel may of needed longer on the stove before going into the base. Please tell me you salvaged it somehow! N x
Norma says
Hahaha I literally murdered it after that…I put everything back in the oven (including the chocolate layer) for about an hour. They melted together and I got a caramel chocolate mould, it’s very chewy🤩🤩
Nagi says
Oh nooooo hahaha! I hope it tastes amazing though! N x
Norma says
Oh yes, it tastes good 👍
I will try again n leave the caramel on the stove longer this time. Will let u know how I go 😊. Thank u so much
Scarlett Rowe says
Nagi, this is the best caramel slice I’ve ever eaten!
I’m living in Seattle and I decided to make a double batch so I could share with my neighbours. They are all obsessed! Quote from neighbour… ‘This is unbelievable…we might have to move to AUS just for that’. 😊
Chels says
Delicious! I was a bit too keen and added the condensed milk early, but an extra 10-15mins in the oven got the colour where I wanted it to be.
Thank you for the tip in previous reviews to sub in coconut oil. Tasted like a caramel slice coconut slab hybrid.
Steph says
My first time making caramel slice. So easy and turned out great! Looked beautiful, sliced well and tasted amazing!!
Ashleigh says
Can I make this using a tin of coconut condensed milk? I am lactose intolerant and can substitute other ingredients but I am not sure if the caramel will fail to thicken using the coconut condensed milk substitute.
June says
I was wondering the same thing Ashleigh. I might give it a try next time round. Will let you know how it goes…
Nagi says
I haven’t tried sorry Ashleigh – would love to know if you give it a go!! N x
Natasha says
This was amazing! I subbed gluten free flour mix for our gluten free friends and it turned out spectacular. I have only made caramel slice once before and it ended up a unset mess, this one set up beautifully!
Nagi says
Awesome, Natasha! Thanks for sharing, so other people can do the same! – Nx
Daniel says
Absolutely amazing, went down a treat!!
Nagi says
Perfect Daniel!! N x
Tony says
I keep making these and the grand kids keep knocking them off, I did put a touch i peppermint in the chocolate this time though. I’ve just got to find a place to hide some for me.. All time classic Nagi
Nagi says
They know how good they taste Tony!!! I’m so happy they’re hit – you’ll just have to hide some up high so they can’t reach them! N x
Jane says
Thank you for this recipe. Your tips were so appreciated. The slice turned out excellently.
Nagi says
Thanks so much Jane, I love hearing this! N x