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!!)
Can you substitute the brown sugar in the caramel for golden syrup?
Not for this recipe sorry Tammy! N x
Yum, yum, yum!
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 🤷🏻♀️
Hi Shana, I would use coconut oil here 🙂 N x
Thanks so much, Nagi! Worked beautifully and my caramel loving husband said it was the best caramel slice he’s ever had. Delicious!
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!
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:)
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
The caramel slice turned out SO well! And yes, will just ignore the nutrition information, after all, it is dessert! Thanks Nagi!
PS. I love Dozer’s bath robe!
Hi, Nagi. Is the calories written here per serving? Or for the whole pan of caramel slice??
If only it was for the whole tray Len! The calories are per serve assuming 12 slices. N x
This has become a staple recipe in my household- my family love it so much! I double the caramel to make it extra lush!
Thanks Nagi! x
Made these today and they are sooooooo amazing and really easy to do. I followed the recipe exactly as you said Nagi and you were right about the chocolate not cracking when cutting xx
Hi! I’m in the US and struggling to find the finely ground coconut. Can I get regular flakes and desiccate them myself in a food processor? Or is there an additive (sweetener, etc.)? Thanks!
I’m in the USA too. California to be exact. I’ve made this several times. I’ve used name and store brand sweetened coconut flakes. I’ve never had to blitz them in my mini food processor. The brand I currently have is Great Value from Walmart. Works just fine. Hope this was helpful. These are the best caramel slices I’ve ever made. Good luck and enjoy…
Hi MR, check the notes for a coconut free version 🙂 N x
Is it okay to use gluten free flour?
I’m diabetic & gluten intolerant. I cut back on sugar in all recipes & substitute Woolworths free from gluten flour, a little almond meal & oat four (which I make by blitzing rolled oats) for all recipes & they all turn out great! I find Woolworths GF flour to be better than others I have tried. PS I’m not being paid by them,
I haven’t tried with this one Kimberly – would love to know if it works though! N x
Hi Nagi, I have just joined and I have a question already ! What could I use instead of coconut in this recipe. I am not a fan at all of it. Look forward to hearing from you. Alison
Hi Alison – recipe note 8 will assist you here 🙂 N x
Hi Nagi. Looks delish and easy I’ll try it. What about creating a custard slice yum. Oh and I DO love Dozer in his wee robe aww xx
Caramel slice never lasts five days in an airtight container in my house. It’s gobbled down as soon as the chocolate has set. Delicious and a family favourite. Much better than from a bakery.
A winner as always Nagi. I always look to your recipes for inspiration in what to cook
Great recipe and went down a treat!
This was so nice 🥰 your recipes never failed and they are so amazing. We love Dozer in hair bath robe 😂. We have 2 labradors and ….the bath robes are even amazing ….my car..my house they are a little less dirty and wet 😂
I substituted the coconut for 2 minute oats and substituted the caramel for a tbs honey, and also the vegetable oil for coconut oil… turned out so so good!
Can the caramel slice be frozen?
Another Nagi success! I have maybe made about 15 recipes of yours now and they never fail and all taste amazing. Thank you for sharing your passion, you are the best. Merry Christmas to you and your family and extra special love to Dozer 😍