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!!)
This recipe is amazing! My boyfriend is an Aussie, and after hearing how much he misses Caramel Slice, we decided to try to make it ourselves here in the US. It turned out wonderfully – I never knew it was so easy to make caramel. I even made it again for a “bake off” at work and everyone loved it 🙂 Thank you!!
WOOT! Nailed it Bridget!
I’m so glad you managed to pull it together Corrine!
This is such a good recipe, obviously a few tweaks here and there as per users discretion, but overall the Caramel always turns out perfect and the base never too hard. However, I do double the caramel mixture to really make it a hit, seems to be working perfectly. Thank-you so much, Nagi.
I’m so glad you love it!!
I have been trying to make this recipe following the instructions step by step. My caramel was always oozing all over the place and wouldn’t set. So after a few tries I realised that it needs to thicken and 5 minutes on a low heat while stirring just doesn’t do it. I now have the stove on a medium heat and as the caramel thickens I turn it down gradually (actual time it takes is more than 5 minutes and should be timed by texture of caramel) I have now perfected this slice. Most websites I have pored over, trying to see where I was going wrong, say to stir for caramel for 5 mins on a low heat but it doesn’t do it. Everyone should be the judge of how long it takes as they cook it. My family now love the new slices and I am so glad I have finally done it 🙂
Hi Kylie, yes that’s where the video might come in handy where you can see the colour and texture of the caramel. Everyone’s stove is different and the heat given can differ unfortunately! I’m so glad you’ve nailed it though!!
Hi Nagi,
I love your site.. I am having a RecipeTinEats afternoon.
I am started with the triple choc cookes , and am starting on the caramel slice at the moment… I am not usually a sweet baker… but these look to good to pass up on!! After that I will be on to your Salmon patties and the slaw to go with it!! My son will devour them for sure!! Thankyou and Dozer for all the wonderful recipes.. I am sure that he is your muse!! 😛
Sounds amazing Ross, Enjoy!
Hi
Can these caramel slices be left out in a air tight container, or do they need to be refrigerated. Just a bit concerned about the condensed milk?
I’ve been looking for a chocolate-caramel cookie/bar for a long time. The last recipe I tried, the caramel set so hard we couldn’t even cut it with a knife. Seriously, we broke a knife. Had to toss it, and it wasn’t cheap to make. This looks SO yummy!
I hope you give this one a go, promise you wont break a knife!
Never made Caramel slice before and had always heard about the struggle of keeping the layers separate. This recipe is amazing! So easy to make and the thing I love most is – it doesn’t have too many ingredients unlike some other recipes. I am an Australian who moved to Canada 7 months ago, and it’s really handy that the recipe describes ingredients as available in North America as well (which as I’ve learnt are not named/available quite the same as in Australia)
Is there a substitute for the coconut? Thank you! Can’t wait to try it!
Allie
You could use the base for my lemon bars if you prefer not to use coconut – N x
Hi, could you please tell me what I could substitute vegetable oil with for the chocolate topping?
Coconut oil or canola oil 🙂
I love caramel slices, any time I’ve visited Australia I must have. I haven’t tried making them yet, but your recipe is definitively one I will try. My question is have you or another reader tried making this gluten free and if yes, what did you do? Seems the crust is the only gluten part. I’m in America if that helps for product reference. Thanks!
I’ve just tried making it gluten free, but complicated it somewhat by making it dairy free as well! I used margarine and coconut condensed milk to replace the dairy and gluten free plain flour in the base – I think the recipe for the base might need tweaking for gluten free, as I found the caramel soaked through the crust, which means you lose the crunch! Still tasted amazing though 🙂
Can you taste the coconut at all? About to make this gorgeousness tomorrow with my 4 year old but I know he will be sad if he taste coconut,
Do you think it would be a waste of time trying to sub in almond meal for the coconut?
Hi Claire, it’s to overly coconutty – but almond meal would be a great sub – N x
What can I use in place of coconut seeing as I’m allergic?
Hi Larissa, you could use the base that I do in my lemon bars in place of this base 🙂
Eggs are not mentioned in this recipe and yet they are used?
Hi Wendy, there are no eggs used in this recipe 🙂
I love this recipe and it is by far the best I have ever made, I also used an 85% dark chocolate to go on the top which really helped cut through the sweetness. Will defiantly make again 😀
I’m so glad you loved it!!
Thank you thank you thank you. I’ve been eating caramel slice ever since I can remember and my late Nannie always used to make it. This is the first time ever (and I’ve made LOTS of attempts) that I’ve put the base in the oven & it took me back because it smells EXACTLY like her kitchen when she made it. That’s what awesome cooking is about – it transcends time and space.
The final product was perfect too. Have made it a couple of times. About to go again for my dad’s birthday 🙂
Oh, that’s just so sweet I just shed a tear. the best feedback I could ever hear Megan ❤️
I’ve made this recipe many times and it’s always been a favourite in my household. I noticed today that your weight for the butter in the caramel filling says “4 oz/125 grams” but shouldn’t that say “113 grams”? Right above that for the base, the recipe says 4.5 oz/125 grams and that one is correct. The extra butter in the filling has never been an issue but I thought you might want to know about the typo.
My Partner told me this was the best caramel slice he as ever eaten. He has eaten ALOT of caramel slice. Also all my workmates raved about this and it disappeared like lightning.
WOOT!!! You’ll be the favourite with all your workmates!
Hi there, can this go in the freezer? i enjoy made it 6 times in the last month and have only just perfected the caramel filling. had my element right down on low so it never got to the stage it was meant to, turned up the heat a little and voila! hubby even said it tastes amazing and not as oversweet as my last batches
That’s great to hear Gia! I imagine this would be fine to freeze – N x
I can’t wait to make these! I am gonna substitute the shortbread crust from your lemon bars instead of the coconut base. I am a fellow Aussie here and was looking for an easy recipe for caramel slice. Will share how I go!
Love to know what you think Angeli!