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!!)
A tip: the hot oven will melt the chocolate topping perfectly in the time it takes to chill the base & caramel in the fridge.
Amazing! I use gf plain four and the results are spectacular this is one seriously, gooey, rich slice. Right now mine is in the fridge.
Hi Nagi, this is delicious – thank you 😌 QQ: How can I adjust the recipe to get more caramel filling? I tried doubling the filling and it wouldn’t set (might also have been either bc I used ghee instead of butter, coconut condensed milk and no extra sugar). Your advice much needed 😆 Thanks, Nat
Hi Nat, I’m not Nagi but might be able to help! I think leaving out the sugar is what impacted you the most – caramel is mostly just “burnt” sugar, so not having enough would definitely impact the consistency and thus setting of it. Reading through the comments looking for successful lactose-free solutions myself, it seems like other people have found success with your other two substitutions, so those should likely be fine!
I tried to upscale the recipe to 18 serves. The ingredients increased but the baking tin size stayed the same.
Hi, have you tried making this with coconut oil instead of butter? I haven’t eaten butter for decades. Any suggestions for eliminating the butter?
My guests can’t get enough of your caramel slice, just delicious.
I made this today and oh my, it was beautiful! It is better than what I got from a local cafe recently. I didn’t have coconut for the base so I just used an additional 1/4 cup flour and it turned out fine for me. Will be making on the regular.
Hi there Nagi and Dozer.
I have made this slice several times since discovering it. I had my Grandson over from your neck of the woods recently and he devoured most of it. It did indeed look professional I must say if you follow all of your instructions like the warm knife, the cutting etc it makes a beautiful job so thank you for your wisdom Nagi.
Has anyone tried this using sweetened condensed coconut milk? (Or sweetened condensed goat milk?)
Hi, I use coconut condensed milk and made the entire thing dairy free… delicious! Even with the coconut condensed milk having less in the tin, worked well. The pandaroo brand.
I haven’t had much luck with commercial Condensed coconut Milks. I find they don’t set properly I’m this. It may be the gum additives in them.
Good luck!
Made this caramel slice for the first time today and it was a success. I like the fact the recipe includes notes and a video not just “the recipe”.
I did cut into small squares because sometimes you just want a little sweetie to have with a cuppa or after dinner and the caramel slice ticks the box for me.
Another success in the kitchen.
I just made these, and they turned our really delicious! I sprinkled flakes of Maldon salt on the chocolate and can highly recommend that.
Made this today and it turned out great! Thanks for the recipe Nagi 🙂
I do have a suggestion for people who do not like using desiccated coconut – you can substitute coconut for processed rolled oats: use an equivalent volume as the coconut. Place in a food processor and whiz until somewhat coarsely ground. (About the same texture as coconut) Optionally, toast the ground oats in a dry frying pan over medium high heat for a few minutes until fragrant. Cool before using in non-melted butter-based slice bases. I use this substitution for many slices and muesli bars etc. It works a treat.
I’ve made this recipe a few times now and it is an absolute winner. It’s easy to make and delicious and friends agreed it is even better than what you buy in a cafe.
First time making caramel and first time baking slices! They were super yum and chocolate layer was glossy and did not crack at all!
I had a slightly bigger pan (9 inch x 11inch) and I actually preferred it thinner because there was less caramel making it a little less sweet (and more base which I looove). As expected, Nagi never disappoints 🙂
Hi, I was wondering if there are lactose/ dairy free substitutions for this recipe? It look so good, I’m very excited to make it!!
Trying to correct previous comment! I didn’t let base cool as usual so it hasn’t worked but I think there’s a mistake I made along the way. It usually works really well.
Although it’s quite possibly something I’ve done wrong!
Made this twice and it was a hit. This time I decided not to let base cool because you said it still worked okay. I think the base has mixed in with caramel . Won’t do that again.
Wo finde ich die Mengenangaben?
SOOOO good thank you!