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!!)
Hi Jeani! Misha is absolutely right – for some reason, Canadian cans are measured in ml instead of weight:) I will pop a note in the recipe. N x (PS Thanks Misha!)
Just wondering how much Vanilla to put in the Caramel.
filling it was listed as an ingredient in the picture but not at the bottom – I might just be missing it?
Oh yikes! Thanks for picking that up – 1 tsp, add it in with the butter! N x
I think Dozer has got a Cary Grant movie star vibe going on!
😂 Love this!! N x
You made me laugh so hard with that TP photo – it made my day! Glad for the recipe because, with my old one, the caramel usually squishes out. But I will wait for the reply to Jeanie regarding the 10 oz. vs. the 14 oz. tin of condensed milk.
I hope you give this one a go Donna and love it!! N x
In his swanky new robe Dozer looks just “mahvelous” which prompted me to write the following:
Nagi has a dog named Dozer.
For her camera lens he’s a poser.
He’s handsome he’s cute
And he’s funny to boot.
Which makes me just lose my composure.
Absolutely LOVE this!!!!!! N x
Fantastic!
Haven’t made them yet, but , years of making yummy goodness, tells me this is going to be a favorite.
You’ll love it Nadine, it’s sooooo good! N x
I think “Dozer” is so cute in his bathrobe. He’s just standing up so proudly, and yes we should see you side by side together. Recipe looks devine, will be trying it very soon. Thank you for all your wonderful recipes, it seems like I am cooking more these days!
That’s great to hear Janie ❤️
Hi Nagi, love your recipes and Dozer!! Would like to try the caramel slice, but here in Canada, sweetened condensed milk is now sold in 300ml/10 oz cans. Rather than opening 2 cans, I hovered on the recipe to accommodate a 10 oz. can. What size pan and baking times do you recommend with this adjustment? TIA.
Hi Jeani, I would use a slightly smaller pan – say a 6″ x 10″ or there about if you have one, bakes times will be pretty much the same, keep an eye on it and maybe reduce each by 2-3 minutes. N x
That 10 oz can in volume contains 14 oz in weight.
I loved the taste of the caramel bar, but after one bite, it was too sweet tasting for me.
Dozer looks absolutely wonderful in his bath robe. It looks as if he knew he should be on the beach, after a swim of course.
Yes Redonia, they are meant to be sweet 🙂 Don’t worry he got to the beach that day! N x
Is there a variation of this recipe that does not call for coconut ?
Thanks Brenda
PS – ❤️❤️Dozer
I made this delicious slice and everyone loved it but one small problem, after it had set and cut into slices, the chocolate topping did not adhere to the caramel filling and could be lifted off! Not sure why this occurred!
Hi Brenda, yes and the alternative is listed in the recipe notes 🙂 Enjoy! N x
Good afternoon lovely Nagi and handsome Dozer. Oooo flower, how handsome does your lovely sidekick look in his new attire. I am one of your devoted followers from this side of the Atlantic that calls it Millionaires shortbread. Thank you for an actual recipe that works and tastes properly. My other half loves Millionaires shortbread with custard(yueck) and has tried to make it and failed dismally every time. Perhaps now i will get peace that he can make it turn out correctly.
I hope your toilet roll shortage sorts it’s self out soon. Me, i just can’t understand why normally sensible people go on a hoarding mission. If people just acted normally, things would be on an even keel and everyone would be able to go around in a normal fashion. Yes i know that we are in unprecedented and challenging times at the moment, which is why more than ever we should be wisely conserving what we have and use. Wishing you and Dozer well flower, from Norah. Central Scotland
Hi Norah – yes I mention this in the blog post too 🙂 Now hoarding wine or chocolate I can understand – just not TP 😂 N x
These look amazing! We discovered millionaire shortbread when visiting the UK and fell in love. Never dared to make them at home for all the reasons you mentioned. I’d love to try these but I’ve got a question- we have w coconut allergy in the house. Any suggestions for a substitute or replacement? Normally we’d just skip the recipe but these look too good to miss. TIA!
Hi Eli, yep – it’s all listed in the notes 🙂
Oh yes you should! It would be too cute. Dozer is a treasure and so are you. Love this recipe and will make it immediately. I need more calories in my life. Thank you!
Doesn’t everyone need more calories?! 😂
Oh my goodness! These look delicious! Another recipe to add for my sweet tooth.
Oh you wont regret it Theresa!! N x
You are an evil woman Nagi. To encourage me to make these delicious treats and now that I have, I have turned into the chocolate glutton. Just delicious.
Sorry not sorry! RUN don’t walk to the kitchen Michelle!!
Oh Nagi, the power of suggestion far outweighs any willpower… when I saw this in my inbox this afternoon I just had to make it. You’ve done it again, this is delicious. Every recipe I make of yours is brilliant.
Thanks so much Naiomi! Willpower? what is that?! 😂
I have made this twice this week alone, so I can confirm that it does not last 5 days 🙂
Since I first made this recipe I will never make another, its so simple and yet works every time ( unless I accidently knock the oven off haha) Thanks Nagi x
I’m so glad you love it Leonie! N x
Very easy to make as you said. Wonderful recipe. I am no chef but these turned out beautifully and taste delicious!!!! I will bake more!!!
That’s great Ian, thanks so much for the awesome feedback! N x
Another great recipe, Nagi. I‘ll try this soon. Greetings from Germany
Enjoy Julia! N x
You are not alone in regards to the toilet paper, I just do not understand. Tins goods, water, juice, cereal…I would understand but reams of toilet paper?? I have made this before but my previous recipe was not a success, I will try this one.
It’s crazy Skyla!!
It has been crazy here in Maryland USA as well. No water bottles at Costco, no hand sanitizer, we’re okay so far for toilet paper, though!
It is getting worse, the shelves for toilet paper, paper towel, sanitizer, wipes and now people are buying multiple bottles of milk, loaves of bread and meat! It is so crazy.