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!!)
How can I make this gluten free ie cookie base?
Hi! I imagine you could sub a GF flour mix, but haven’t tried sorry. Would love to know if it works! N x
Hi Nagi, it’s Julie-Ann here. Well, I’ve tried your roast lamb….success! I’ve tried your roast chicken…..success and today I made the millionaires shortbread……absolutely beautiful. I’ve made millionaires many times but the shortbread has always crumbled away when I’ve cut it. Not today! It’s the best ever thanks to you. We can’t stop eating it. 🙄Thankyou for the step by step guide. I’m going to try the lemon bars soon. X😋
WAHOO!!!! Perfect Julie-Ann! N x
I didnt have any dessicated coconut so I substituted with almond flour. Worked perfectly!
Oh that’s great to know Chichi! N x
As a kiwi living in the states, I’ve been missing a bakery caramel slice!! First time making it and this recipe is great!!! Easy to follow and tastes delish!! Only thing I changed was doubled the vanilla and added vanilla in the base (clearly a fan) hehe. It tasted so good that I gifted 80% away only to be disappointed that mine only lasted a day. So I made it again a few days later. Thank you!
Amazing Delicious Addictive
Is this suitable for freezing?
I’ve been asked this Ashleigh and I imagine it is – I never have any left over to freeze! N x
AMAZING. Cant fault the recipe at all!!
We’ve made this twice now and they are absolutely delicious.
WOOT! Awesome Naazneen! N x
I have made this twice now. Both times worked perfectly however with my stovetop it took a bit longer for the caramel. I am not very tallented in the kitchen but these are amazing and I feel fantastic with the reviews I get from family and friends. I will be making these a lot more. Thankyou
Thank you for this caramel slice recipe! I did add about 1/2 teaspoon sea salt to the caramel just before pouring onto the base and it baked/set just fine. I’ll definitely make this again and I’m excited to share caramel slice deliciousness with my American friends and family!
Thank you Nagi this slice was amazing, best caramel slice recipe ever.
Wahoo, thanks so much Linda! N x
Love this caramel slice and became a favourite request of friends. I was half of the sugar for the base and the filling. Used 45% dark chocolate to balance the sweetness of the condensed milk. It turned out pretty good.
I want to know can I use less butter either for the base or filling? Thank you
This looks great! I had made this a few years back and it was a favourite at the potluck.
Thank you for the recipe !!
I would like to make it again for a friend who is gluten intolerant. Any idea what substitute I can use for the flour?
I’ve made this several times and it’s a great recipe. My sister in law is mildly celiac, so I use the base for the lemon bar recipe as suggested but replace the flour with ground almonds, which are a fair bit pricier than flour but the results are amazing. The base comes out as rich, soft to the bite, yet still solid. I’ve also made this using dark chocolate and today I’m gonna attempt white chocolate.
Hi Payal, I haven’t tried with a gluten free sub yet sorry! Would love to know if you try it though! N x
I sub gluten free plain flour and Gluten free quick oats instead of coconut in the base to make it gluten free!
It’s delicious
Hi Nagi,
My first attempt with caramel slice today.
I had a hard time cutting through the base and felt the caramel didn’t set properly (when pressed it slightly oozed).
I did bake the base 1-2 min longer as I was doing 1 1/2 recipe and as for the caramel I baked longer as well to make sure at least it was “baking” like it looked in your video – was around 17 min.
Tasted great except for these couple of things…
A
Hi Elle, sorry you had issues here – sounds like the base may of been slightly overcooked and the caramel slightly undercooked! N x
Light or dark brown sugar?
Hi Marsha, I use light brown sugar here – N x
Hi Nagi,
Another great recipe as always!
As an Aussie to USA transplant, I do suggest to Americans trying the recipe to use dark brown sugar.
I made it with light (until I moved to the USA I had no idea there was 2 types of brown sugar!) and my caramel and cookie base was very light in colour.
For a richer caramel taste and that beautiful golden colour, dark brown sugar is definitely a must!
Thanks for always cooking up incredible recipes!
I’m really looking forward to making this. But question–light brown or dark brown sugar?
I’m really looking forward to making this. I’m already addicted to your peanut butter chocolate bars. But question–light brown or dark brown sugar? Love your recipes and your blog.
Can you please tell me if I use 9×13 inches pan, what would be the quantity for all the ingredients? Please help me adjust the quantity for the ingredients because that is the only pan available that I can use. Thank you in advance.
Hi Levi, you can make as it and it will just be slightly thinner – or you can adjust the serving size up by 2 and that should cover the larger size pan. N x
What to use instead of brown sugar as can’t buy it anywhere
Hi Nicole, sorry you need the brown sugar for this one – N x
This is a repeater (the good kind!). Here I am again making this for friends ;0) You think I would learn caramel stays hot for so damn long! Can’t help but lick the spoon after that step.