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!!)
I made this for the first time and whole family absolutely loved it! I noticed in the video that you did not use all the condensed milk when you poured it in, Was that just for speed or should I scrape out the can and use it all?
I found dulce de leche instead of evaporated milk. Can this be used instead or is it not a good alternative?
It wont set the same way unfortunately – N x
This looks amazing, BUT I dislike coconut. Even if I can’t taste it, I can *feel* it in recipes. What do I have to do to omit that from the base? Thanks!
It’s all in the recipe notes Janice 🙂 N x
I made this for the first time from this recipe and we loved it. I used proactive margarine in the base (butter in the caramel) and skim condensed milk in the caramel. We like to keep our slices in the fridge so even with the skim condensed milk (it’s what I had in the pantry) the caramel set really well.
This is a great recipe with great advice along the way. Thanks so much for putting this together.
That’s great to know Melissa, thanks so much! N x
Hi can I use canola oil instead of vegetable oil for the chocolate later?
THIS was absolutely DEEELISHICIOUS Nagi! Mine didn’t come out looking perfect, but the taste is sure there. I used 2 Cadbury premium dark chocolate bars because 2 stores were out of chocolate chips lol
Excellent recipe to kill that sweet tooth!
Yes Yani, any type of neutral flavoured oil will work fine (coconut etc) N x
Hi I’m allergic to coconut what would be the alternative or the change to the base for this
Would MCT oil also work?
My 15 year old son made your caramel slice today just because he felt like marking some. He googled a recipe by himself and made it and it looked fabulous. He said “guess whose recipe it is Mum ? ” – Recipe Tin !!!!! I was so happy to hear it was your recipe and I have now just tried it and it is of course fabulous !! Thanks again Nagi.
Woah I love this!!!
Hi Nagi, can you give me any tips on how to stop the chocolate on top from cracking when I slice it? Happens every time!
Hi Melody, do you add the oil to the chocolate? This makes it not as hard & easily cuttable without cracking.
For the gluten free people out there, what could I use instead of plain flour for the base? Buckwheat flour? Or Almond meal? Coconut flour might be too much..
Hi Lauren, I had been pondering that when I saw your comment. I think I would be inclined to use oat flour, perhaps with a little bit of brown rice flour for some flakiness.
Maybe 3/4 oat flour, and 3 TBSP brown rice flour, and 1/2 tsp of xantham gum? Sprinkle in 1-2 more teaspoons of the oat flour to get the right texture.
I actually used buckwheat flour for the base (for the gluten free people of the world), and coconut condensed milk (for the dairy free people of the world). It actually worked quite well! Oat flour is a good suggestion.. but I don’t think you can always guarantee it’s going to be gluten free?
Hi Lauren, I haven’t tried with any of these subs just yet – would love to know if it works through! N x
I’ve never really baked before and didn’t expect this would turn out as fantastic as it did – absolutely love it!! One thing, my husband isn’t too keen on coconut so I’m wondering if I could just leave it out or would I have to add additional flour or sugar?
Wahoo, that’s great to hear Christine!! N x
This was my first time making caramel slice and it worked perfectly. Should have made a double batch, Thanks.😃
Wahoo, that’s great Kevin – it wont last long! N x
Thanks so much Kerry-Lee
Enjoyed cooking the and husband and son enjoyed eating it.
Great Kim! N x
First time making caramel slice as not normally a sweet person. Big mistake, it was delicious and addictive!!!
One query, my caramel seemed a little runnier than yours looks in photo and have to say it didn’t seem as thick in pot, should I have had the heat a little higher perhaps? Still tasted amazing…
This recipe was so yum! But the weirdest thing happened and I had never seen anything like it, the baking paper sticking to the actual slice itself was such a pain scraping the paper off but definitely worth the work
Hi Try using parchment paper white waxed one makes a difference I used the brown paper
Hi Kate – did you use waxed paper by mistake? N X
Recipe is amazing. Creates the best caramel I have ever made in my life! I shared Slices with neighbors and friends and they were begging for more.
Nagi….question for you….is this caramel recipe the correct recipe to make and have on hand for topping ice cream and/or sundaes? If not could you please give us a recipe for caramel sauce?
Hi Nikki – you’re a gem to share! This caramel is not pourable for ice-cream – try this one: https://discountspot.info/salted-caramel-sauce/%3C/a%3E to this one https://discountspot.info/slow-cooker-dulce-de-leche-1-ingredient-caramel-sauce/%3C/a%3E%3C/p%3E
This is THE BEST caramel slice recipe. SO easy to follow, so easy to cut and holds its form well with good clear layers (including a THICC layer of caramel). I made mine in a square silicone tray and used Whittakers Dark Cacao for the chocolate. Saaaahhh good.
I’m so glad you love it Brittany!! N x
is there any chance I could somehow add ginger to the base?
Hi Tahla, you could add 1 tsp of powdered ginger if you like 🙂 N x
Made this for my boyfriends 18th in Quarantine and was the perfect recipe for my first time ! Amazing xx
Wahoo!!! What a great treat for a birthday too! 🎂
This was my first time making caramel slice. Your recipe looked really easy to follow and I wanted to tell you it worked out 100% perfectly! Thank you and I can’t wait to make it again and share it with friends with we are out of isolation 🙂 In the meantime my husband and I will just have to eat it all!!
perfect Jenna!! N x
This is the worlds bestest easiest caramel slice recipe!!!! Deliciouss.
Also you wouldn’t hav to put oil in the chocolate- chocolate is just fine..
You don’t have to use oil Bliss, but it does make it easier to cut without cracking the chocolate on top – N x