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!!)
Absolutely delicious and makes me miss morning teas even more here in the US. I used coconut with no sugar in it and used 100% dark chocolate. I sprinkled all over the top with a flaky salt and it was amazing. The caramel is very forgiving as I added the condensed milk way too early and then left it unattended while viewing the video (oops!) so got some flecks in it but in the end I got it to the right consistency and it turned out perfectly. Thank you for such a fantastic and easy recipe!
Hi!
Can I use self raising flour instead of plain for the base?
Thanks!
Not advised Emma – it will puff up too much. N x
I made this last night and there’s only a couple of slices left today. This is AMAZING! Best caramel slice ever! Easy to follow instructions- foolproof. Will be making this over and over again!
My husband is lactose intolerant, does it work the same with sweetened condensed coconut milk?
Major hit for our family. I just substituted with GF flour, turned out perfectly. Thank you Nagi 😀
Hi! I love this recipe and it is perfect as is. I make it often, it is a family favorite now – thank you! (I do substitute the coconut for ground almonds though). I saw a recipe on another blog for a holiday/Christmas version and have tried it. The result was no way near as good! It used almond essence in the base, maple syrup in the caramel and cinnamon in the chocolate layer. Do you have any ideas how I could add a few holiday tastes to your recipe please?
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.
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😊
Hi Keeley – you could try ground almonds. I haven’t tested it but think it would work. N x
Made these they are delicious. Can they be frozen?
Hi Jo – I wouldn’t suggest freezing but they do last quite a while in the fridge as per the notes. N x
Was such a hit!
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.
You are welcome, June! N x
Love it, always double the caramel filling part though!
We loved this slice. Really yummy, easy and keeps it’s shape.
We love this recipe!! Thumbs up from us! Thank you Nagi !
Omg!!!! Deserves more than 5 stars. It tastes absolutely delicious. Thank you so much Nagi!!!
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
Brilliant, thank you very much Nagi. So simple to bake and absolutely delish!
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!
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
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!
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!
Sounds perfect Jessica!! N x
Turned out great 👍