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!!)
Diana says
How many tins 0f condensed milk in caramel slice. eg Video shows 2 is this correct.
Nagi says
Hi Diana, one tin as per the ingredients – the video only shows one tin as well 🙂 N x
Diana says
Thank you my mistake.
M.x
Kylie says
Beautiful slice, always impressed when I can make something that looks like the original! Made mine Gluten Free, just swapped for same amount GF flour with 1/4tsp xanthan gum.
Clare says
Hi there. I’ve never made caramel slice before but was inspired by your blog. It was a really simple recipe to follow. Thank you. Wondering why my caramel turned out so chewy? Did I overcook it?
Nagi says
Hi Clare, it shouldn’t be chewy but should definitely set – sounds like you may not have cooked it enough to get to the set stage! N x
Ariel says
I’ve made caramel slice before that when you cut, it just oozes everywhere. This recipe is fantastic and holds it shape so well!!! I was a litle dubious baking the caramel and totally thought I overcooked it, however it came out beautifully! I brought it to a party and everyone commented on how good it was. Making again today because its a must.
Luke says
Honestly the nicest caramel slice I’ve ever tasted and so easy! We added a few teaspoons of ground ginger to the base for a bit of an extra zing.
Thanks so much. Great recipe, it looks so impressive but is so easy to make.
Rana says
Omg I love this recipe the best caramel slice I’ve tasted. My family love it so much it doesn’t last very long. Thank you so much for your recipes I have tried a few and all have been a big hit.
Nagi says
That’s awesome to hear Rana, thanks so much!!! N x
Sam says
Can you use canned caramel with this recipe ?
Lisa-Maree says
Hey, I made this slice tonight using x2 tins of premade nestle caramel. I had to cook it at 160 degrees Celsius for about 45mins so it would thicken and set because the caramel was coming directly from the tin and not heated up before. I also ground up scotch finger biscuits and melted some butter as the base. I totally cheated and so far it’s worked. I’m yet to slice into it, but so far so good.
Ruby Wilson says
This is literally the best caramel slice I’ve ever tasted
(and I’ve tasted a lot!) it lasted about 2 days with my brother’s in the house! Felicidades, you found the perfect recipe!
Nagi says
I’m so happy you enjoyed them Ruby!! N x
Claire says
The slice is delicious. Very decadent and sweet. I made it for my husband and I. I don’t think I would make it again for just us as it was a bit of effort and it makes a lot. I would make it for a party though. The tips in the recipe were really helpful too. Thank you!
Dahlia says
This was such an amazing recipe I loved it 🙂
Greer says
First time making a caramel slice and they worked out great. This recipe is well written and made the process very easy. The caramel step where it says 5 minute is more a guideline, following the big bubbles part of that instruction is a good idea and be patient with the low heat. Also the 200g of dark chocolate made my top layer a little thicker than the picture, but the youngans didn’t complain 😂 thank you for the recipe.
baz says
looking for a recipe not a workshop manual
prat says
Baz, I have to ask: Is it easy being a cunt or do you find it so insufferable being you that you have to spread your negativity to the world cause everyone else isn’t a cunt like you are?
Mark Osborne says
Pro tip hot shot:
Women dont like the work c*nt,
You c*nt.
Nice recipe. Thank you
ANNIE says
I’m sorry but if all you can say is something negative, scroll past. What a miserable person you must be to live with. These recipes are free and no one is twisting your arm.
Nagi says
I have stacks of recipes here Baz which you are free to browse at NO COST. I also have a “recipe” button allowing you to skip the text and jump straight to the recipe. But by all means, if that’s bothering you, you can go spend some money and purchase a recipe book from your local shop. – Nagi
Rob Gordon says
Amazing! I made these for Mother’s Day tea.
Nicole says
Would the recipe still work if I used your slow cooker caramel instead of the method above?
Tammy Lyttle says
Can you substitute the brown sugar in the caramel for golden syrup?
Nagi says
Not for this recipe sorry Tammy! N x
Jykah says
Yum, yum, yum!
Shana says
Hey Nagi, would love to try this recipe but don’t have any vegetable oil. Would coconut, olive or avocado oil work instead? That’s what I have in the house 🤷🏻♀️
Nagi says
Hi Shana, I would use coconut oil here 🙂 N x
Shana says
Thanks so much, Nagi! Worked beautifully and my caramel loving husband said it was the best caramel slice he’s ever had. Delicious!
Ashlee says
Amazing recipe, thank you so much Nagi! I have such a happy boyfriend after tasting these! Your recipes are always on point, every single time!
Chanel Collins says
Made this like 5 times now ! It’s amazing my family and friends are obsessed 🤩 so am I!!
Easy to make !
Just made my 6th batch tonight for my brothers birthday tomorrow:)
Barbara matanovic says
DEVINE is all I can say. 1st attempt turned out perfect. Instructions for caramel where spot on. No brown spots. Definitely going to be making again