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!!)
Nagi, is the nutrition information true for one slice/serving? and how big would that serving be?
Hi Lily, nutrition is for one piece – I make this recipe and cut it into 12 pieces
Hi Nagi! I’m just wondering before I make it, can I use caramel condensed milk instead and would I need to heat it first or would it be okay just going onto the base from the can? Thank you!!
Hi Izzy, I haven’t tried to be honest – it would change the recipe completely. N x
Best homemade caramel slice we have ever tasted. Thank you Nagi.
Awesome Amanda, I’m so glad you enjoyed it! N x
i made these and used regular sweetened condensed milk but my caramel layer is oozy. also, i found this to be very sweet over all. still ate them and they were delicious.
Hi Kitti, sorry you had issues here, sounds like the caramel needed to be cooked slightly longer to get it to set. – N x
Thanks so much for this reciepe I made it without coconut before reading that you can’t. When making the base I replaced with panic breadcrumbs last while mixing so they didn’t go “soggy”. Came out brilliant same texture almost same taste just not coconutty. Enjoy
Thanks so much for letting me know Jeremy, that’s great to hear!! N x
Sorry panco not panic
My caramel didn’t end up tasting caramely enough so it just tastes like sweetness :(. I love caramel slice so was sad I did something wrong 🙁
I JUST REALISED I DIDN’T BAKE THE BASE WHAT AN IDIOT
Oh no Evelyn!!!! 😂 I hope you give it another shot!! N x
This is amazing!!! Love love love it… not as much as my husband tho- he inhaled them all and barely any left for me. Making another batch this weekend. Thank you!
I’m so glad it was a hit Max!! N x
Great recipe, no coconut, sub in almond meal, it’s great!!!
Hi,
Can I do it without coconut? Because I am not a big fan of coconut
Thanks
Hi Nojoud, take a look at the recipe notes for the coconut free base. N x
Hi Nagi, i am wondering if when you cool the base it grows to be softer because i am making it now and it seems to be really soft. If you could get back asap. That would be great. Thanks heaps xx
Hi Vanessa, cooling the base makes it slightly harder – how did yours turn out Vanessa? N x
How Long do we have to cool the base for? Room temp or in fridge ?
My caramel bubbles in the oven – not sure what I did wrong
Hi Kylie – yep that’s 100% fine! N x
Just delicious!!!! So indulgent and it lasted me and my family ages! I used Whittaker’s milk choc on the top and it was incredible. I also used low fat sweetened condensed milk as that was all that was in the supermarket and it wasn’t runny. Thanks for the new fav recipe
This is the best ever caramel slice!!!! So yum and very easy. The caramel doesn’t soak into the base like every other one I’ve tried to make. Not a good thing to make when in lockdown tho, it’s way too good and you just HAVE to have a slice every time you open the fridge 🙂
Hi Nagi!
I’m from Sri Lanka, (LAND OF COCONUTS 😸) Can I make this WITHOUT desiccated coconut (sweet)? And use FRESH COCONUT SCRAPES INSTEAD? or do you think I might as well not use coconut scrapes at all?
We do have desiccated coconut in the super market, however due to the curfew imposed, I’m not able to get desiccated coconut, and I’m trying to make the caramel slices with what I have at home.
Thank you!! Hope you and your family are all well:-)
Hi Julie, I would just leave it out and continue with the recipe as written in the notes 🙂 N x
I would like to make this recipe but I cannot find any self raising flour for days. I have a big bag of almonds. If i blended it to make almond meal would that be an okay substitute for it?
Hi Nagi, was wondering if it would still be OK if I used Olive Oil for a substitute?
Hi Josie, do you have regular flour as this recipe doesn’t use self raising flour 🙂 N x
Ooops hahahh silly me. I don’t have any plain flour sadly. But I substituted it with almond meal. Fingers x it will turn out ok. Will update you. Funny so many people baking during this time kekek
Update: the almond meal worked turned out well and tasted like flour. Still crispy but a little more crumbly.
That’s great to know Diane, thank so much!! N x
Hi Nagi,
Im gluten free so can I replace flour with almond meal?
Hi Robyn, I haven’t tried to be honest – love to know if it works though!
My daughter wants to make it but I only have a little bit of brown sugar. Can I use raw sugar for the biscuit base & use brown sugar for the caramel? Thanks.
Hi Mirah – the only problem is that the raw sugar granules are slightly more coarse and may give a grainy texture in the base – but worth a shot. Just use 80g of raw sugar in place of the brown in the base. N x
I wanted a thicker caramel layer so doubled the filling. . Much easier to use golden syrup, the Aussie way, 1/3 cup of syrup, to 2 tins of condensed milk, 125g of butter for a thick topping. No sugar. Heat stirring about 5 mins, delicious.
I’m so glad you enjoyed it Sandy! N x
this was my 1st ever attempt at this slice. Turned out wonderfully. I overcooked the base slightly which made it a bit crispy but I liked the contrast. I sliced it into bite size pieces for quicker scoffing. Froze 1/2, defrosted it the next day coz I couldn’t help myself. No longer am I reliant on school fetes and coffee shops for this treat ! thx Nagi !!
I can’t wait to try this recipe! Can I make it in a 9″x13″ pan? Would I need to adjust anything?
I ended up making this in a 9″x9″ pan without changing anything in the recipe and it turned out great! I really love your recipes–the notes and comments you include make them pretty well fool proof!! Thank you! Am looking forward to trying some of your other recipes!