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!!)
sooooooooooooooooooo good
I love this so yum and easy hardly any clean up! simpliest ingreidents and method.
you can never not have any of these ingreiedents
Hi Nagi,
Thanks for another awsome recipe. Can we freeze this after its been made? Thanks =)
Nagi, you are a legend! I have made so many of your recipes and not ONE has failed to impress. My son loves caramel slice and I just made this and he said it is the best he has ever had. He is taking it to his work mates tomorrow, he is that impressed. Thank you so much for your recipes which are always a success in my kitchen x
Hi Nagi, I plan to make these for my husband, who hates coconut, so will use the base layer from the lemon bars recipe as suggested. Just a quick question: the lemon bars recipe says not to cool the base layer before adding the lemon curd on it. Should I do the same for this recipe, or should I cool the base before adding the caramel on it? Thanks!
I absolutely love this recipe! I add a tsp sea salt to the shortbread (don’t like coconut so just sub it for flour) and the caramel and it’s honestly the fastest dessert to be eaten! I cut them small–1 inch squares and 9 of us polished the plate. So addictive! Thanks, Nagi!
Forgot to rate it! 5*, 10/10 recommend. Your coworkers will love you (or whomever you make these bars for!!).
I made this recipe a few months ago and have made it every week since. Everybody loves it! I use a slightly larger pan (was all I had), but like the slightly thinner layers and only use 180grams chocolate on top (no oil). I also use salted butter and it’s perfect!
This recipe was absolutely perfect just like all of your recipes Nagi 🙂
I made this for Christmas dinner and they turned out so well. I didn’t have to make any changes, the texture, the level of sweetness…. just perfection. I will be making this over and over again for sure!!
Great recipe. I didn’t have brown sugar so I put in coconut sugar in the base and half caster, half coconut in the caramel. Still turned out delicious 🤤
Great recipe. I make mine by adding 1/4 cup of cocoa to the base and I sprinkle pecans and coconut flakes on the top.
A delicious sweet treat, easy to make following Nagi’s awesome instructions. Loved by everyone.
I have made this recipe a few times now and it’s been perfect every time! It’s not too sweet and the caramel flavour is perfect!
It’s the recipe I go to when I’m looking for a easy to eat dessert that will be a crowd pleaser!
I made this slice for a bake sale once and now my friends always ask me to make it again for them.
Thank you so much for the recipe, notes and video! I turns out my oven is a good 10 degrees off but thanks to your video I waited for the visual cues before moving onto the next step. Thanks so much, Nagi!!!
Very easy recipe and tasty. My husband dislikes coconut completely so we substituted the same amount of coconut for almond meal. Turned out perfect and he loves it.
Can the plain flour in the base be substituted one to one for gluten free plain flour?
I love this recipe so much! It is my new favorite dessert. I add about a pinch of salt into the caramel, and it makes it perfect. Dozer gets a 10/10, so cute! Thank you so much for this recipe Nagi. 🙂 xxx
The salt made it perfect. Thanks!
Thank you Nagi, used your recipe for my first time attempting chocolate caramel slice and the result was perfect and absolutely delicious!! I really didn’t expect to get it looking perfect the first time I made it, but all your tips really worked. Thank you for all your recipes, I have loved every single one I have used! Whenever I am looking for a recipe now, I always look at your website first 😊
I made this for the first time for a morning tea and halfway through my partner asked me to make another one so there was extra for him 😀😀😀 I followed the recipe step by step and both turned out perfectly!! It was an absolute hit at the morning tea 😋😋😋
Perfect every time! Such a hit with the whole family, work colleagues and for friends! As I’m trying to watch our sugar intake I substituted half the amount of sugar with a brown sugar sweetener and half the chocolate for the top layer with sugar free chocolate – no difference in flavour at all, but half the sugars and calories!! Now I can feel slightly less guilty when reaching for another piece or three!
I messed up the first time as I didn’t read the recipe so my husband ‘saved’ my caramel but the secong time round, I made sure I read the steps properly and I’m super proud of the caramel slice I made! One of my favourite childhood treats and now I am confident to make my own! I like a thinner chocolate crust so I used the rest of the chocolate to make dipped strawberries, so good!