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:
-
Runny caramel
-
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:
-
Base – a coconut biscuit base, not too sweet (because the caramel filling is plenty sweet!)
-
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;
-
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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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
-
Sweetened Condensed Milk Caramel – just place a can of condensed milk in the slow cooker!
More slices and bars
-
Brownies!! Also outrageous Nutella Stuffed Brownies!
-
Strawberry Bars – made with tons of FRESH strawberries!
-
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!!)
Delicious! And so simple. Every time I make these, they are a big hit ❤️
Just wondering if I can just substitute caramel condensed milk and leave out the sugar and butter?
This is a really great recipe! The caramel set perfectly and it’s not tooth-achingly sweet. The base is a really nice crisp/chewy texture. I reduced the amount of chocolate because I find the flavour overpowers but that’s just preference! Thank you Nagi!
Can I double the caramel slice filling?
After trying many different recipes over the years this is by far the best. It turned out perfect, was tempted to use coconut oil instead of vegetable but as my first time making this I followed the recipe.
Hello Nagi. I made this according to the recipe and the chocolate cracked. Can you please tell me what I did wrong?
Tried and tested all the caramel slice recipes I’ve seen and this is by far the best one! Another recipe for the family book to pass on to the kids!! Thank you Nagi!!
This was amazingly easy to make. I found the comprehensive step by step so easy to follow Thank you. Going to try the butter chicken now because I feel I can trust your recipes. I will let you know how I go.
Such a great caramel slice recipe by far the best I’ve ever made. 24 year old son said it was the best he has ever eaten, thanks for another fantastic recipe!
I followed the directions and the result was perfect. Thank you. Love your recipes. I’ve been hinting I wanted your new book for Christmas. There is something under the tree that is the right shape and size. I’m hoping!
Absolutely delicious!!!!! Caramel and base tasted great. The chocolate topping was not nice though, as did not have vegetable oil so used olive oil instead. Tasted gross with chocolate. (My fault!) recipe is great though!
So easy and quick! Halved the choc topping so not quite as sweet and still cut perfect!! Huge winner!
What measurements should I use for a 9×13 pan please? 🙂
I was just wondering the same. Capacity wise, a 9×13” is 1.5x a 7×11” so I’d start there. Hope that helps!
I love this recipe so much! It’s amazing
Just made these and they were a hit! I’m in the US and I think our coconut isn’t shredded as finely so I blitzed it a bit until the pieces were smaller. I may have undercooked the caramel a little bit, but all in all it was a delicious dessert that was so easy but looked so nice! Thank you!
Honestly, I first visited your page for Dozer but I have stayed for every single one of your recipes which are winners! I made these bars today for the holidays, there is no way I can hide them in the freezer until then.
Ok so I’m clearly doing something wrong. I made this recipe without fail for YONKS, then the last two times I’ve made it, my caramel hasn’t set. It’s been runny and meh. I know it’s a – ME – problem, but I can’t figure out what I’ve done wrong. Reread the recipe a bunch and the standard runny caramel fails don’t seem to be mine. I must have created a whole new kind of fail! Woe is me, I will need to try again.
Have you used a different brand of condensed milk? Or the light version? Some are runner than others I find.
This is my second attempt that turned out perfectly. Thank you.
Loved this caramel slice – the small amount of oil in the chocolate to stop it cracking is genius. I didn’t have any desiccated coconut, I upped the flour by making it a very generous cup and added a couple of tablespoons of rolled oats. Not traditional but the base browned nicely and wasn’t crumbly. I also didn’t have any tins of condensed milk (I know, I should have just made something else!) so I made some. 2 cups of whole milk, 3/4cup of sugar, into a saucepan and simmer gently stirring often until it is reduced by at least half and has started to thicken – it will thicken further as it cools.
Can you freeze this recipe?
One of my favourite indulgences! Are there any suggestions on how to not use coconut in the base? My husband dislikes it…I was thinking maybe some oats? Need help please!
See #8 in the recipe notes. She directs you to using the shortbread base from her lemon bars.