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
-
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!!)
Hi Nagi
We love your recipes and love watching the videos, Our mum made this today and we can’t wait to eat it. Last time she made it, she said it was the best she’s ever had.
I just made this recipe, and OMG its delicious and every step was so easy to follow.
I will take this slice when I rock up to family gatherings, thanks Nagi 🙂
Is over 5 min ok for the caramel 2 bubble? Bubbles stopped after adding condensed milk.
Hi Natalie, yes that’s fine – it will all depend on the heat of your stove – use the video as a guide for what colour the caramel should be. N x
I would love to make the Carmel Slice recipe but my husband will not eat coconut. I’ve tried to sneak it in but always caught.
Can I use anything else in the bar.
Sure can Linda – I mention this in the recipe notes. N x
I don’t really like vegetable oil flavour – can butter be used as a replacement and if so how much? Thanks so much
Hi Jo, sub coconut or even canola oil here. It’s such a small amount you won’t taste it 🙂 N x
We tried making the base and It was super soft, and took 30 mins in the oven. What happend???
Hi Mila, the base hardens when it cools 🙂 N x
This caramel slice recipe is amazing. I like to add a light sprinkling of flaked salt (not too much) on top of the caramel layer after it has baked – I find it helps cut the sweetness.
Sounds great Cat – just like a salted caramel slice 🙂 N x
Could you substitute the flour ratio for a gluten free flour??
I haven’t tried with this one Sarah, would love to know if you give it a go! N x
I subbed gluten free flour for the normal flour the second time I made this and it was just as good (just slightly crumbly on the base). Both times I lightly toasted the coconut first to bring out the coconut flavour. Thank you for providing such delicious recipes for us all!!!
best ever
slice thankyou
You’re so welcome Pam! N x
This recipe is top notch. It was honestly better than most caramel slice I have store or bakery bought. Will be saving this one – everyone loves it particularly my husband. Thanks Nagi 🙂
Fantastic! Made many rounds and they’re hot cakes! Want to try a variation, do you think almond flour will work in place of all purpose flour?
hi what can I do if the caramel is to runny
Hi Sharna, if the caramel is too runny, it means it needs to be cooked longer on the stove to ensure it sets properly. N x
Made this yesterday, came out perfect! Only problem now is having self control to not demolish it all.
Love your recipes, we had this as dessert after your delicious Beef Cheeks
I know this problem all too well Tam 😂
Made the recipe for caramel slices. It was everything you promised. Delicious, but dangerous.
100% agree Sharon! N x
Easy to make and really yummy.
I don’t think I’ve ever rated or commented on a recipe in my life. I usually just bake it and move right along XD But any time I make caramel slice I always look for this recipe, it’s my favourite! Thanks a heap!
This is one of our favorite recipes. My grandson especially loves it. A thousand thanks to you and Australia and hugs to Dozer. xoxox
Anne (Germany)
I made this for a work meeting today and went down a treat. Fairly easy to make (I’m not a baker usually) and my colleagues said it was “so good”.
That’s awesome to hear Scottyshman!! N x
Love this recipe! It turns out perfectly every time! Best caramel slice hands down and so easy! Thanks for sharing your recipe!
Hi, do you add the oil before melting chocolate or after ?please Nagi)
Hi Elaine, you add the chocolate and oil together and then melt. N x
How do you recommend serving this? Room temp or chilled?
Hi Elliott, it’s perfect either way! N x