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!!)
Made this tonight – so easy and so delicious! My husband is onto his third or fourth piece and is still raving about it 🙂
That’s great to hear Monique!
I’ve just made this piece of heaven tonight and it was super fun and easy. My husband isn’t a fan of chocolate so I used white chocolate and coconut oil (instead of vegetable oil) melted in a zip lock bag in hot water. Yummy ❤️
That’s a great idea Lula!
Try again last nite…. yayyyyyy this time I got it perfect…. so happy with that, give some to my daugter who have a cafe in city and she said my caramel slice way way better than one she sell from bakery, her husband a chef in they cafe, finnis off all caramel slice last nite, surprise becouse he never can finnis one slice from they cafe…
Thank you Nagi.. your caramel slice is the best from the best… 😍
That’s such a great compliment Intal!!! ❤️
Hi I want to know if u can use salted butter for this recipe
Hi Natasha, yes you can (my default is always unsalted so I can control the salt in a recipe)
Make it last nite, follow all the step and correct amount of ingredients.
Bake on 180 c for 15 minutes, still not get litle brown on top after 30 minus get a bit brown.
For caramel too, waiting litle dark spots after double in time.
My caramel come out hard base and dry caramel on top, so layer chocolate on top doesn’t stick properly.
I will try to give another go, can I take it out from the oven (15 minutes) before it get litle brown for the base and take caramel out before they get bubble and dark litle sport appears?
Hi Intah, sorry you had trouble with this one, sounds like the base and caramel overcooked, hence it being dry and hard. Take it out at the 15 minute mark and you should be ok. I hope you attempt it again and let me know how you go! – N x
Try again last nite…. yayyyyyy this time I got it perfect…. so happy with that, give some to my daugter who have a cafe in city and she said my caramel slice way way better than one she sell from bakery, her husband a chef in they cafe, finnis off all caramel slice last nite, surprise becouse he never can finnis one slice from they cafe…
Thank you Nagi.. your caramel slice is the best from the best… 😍
My base went funny. I’d love to send a pic!
Hi Natalie, what happened?
I just made this recipe for the first time – by far my favourite caramel slice recipe to date! I didn’t have any coconut so I replaced it with half a cup of slightly blitzed up oats amd it actually worked perfectly! (I didn’t read the note about it not working without coconut)
Great recipe!!
That’s great to hear Kacey, a perfect alternative ❤️
would it be ok to add salted caramel flavour to the caramel mix. my effort turned out good used the shortbread base slightly burnt the caramel but otherwise very nice eating
Question, I made a test batch for my daughter’s international night and found the chocolate to be the most prominent flavor. Is this how it should taste or did I do something wrong. I used semi sweet chocolate chips.
Hi Sandra, you could always reduce the amount of chocolate slightly if you prefer a thinner layer – N x
Followed the recipe to a ‘T’ and came out beautifully. My husband is currently stuffing the off-cuts into his gob.. Thanks Nagi!
Awesome Suna!
I spent ten of my formative years, growing up in various Australian cities … and, for the life of me, cannot remember caramel slices. Obviously, it was my loss, and I plan to remedy that. Just need to buy a can of condensed milk, and I’m good to go.
It’s never too late Chris!
This is an amazing recipe, followed all steps and it turned out perfect. Each layer was well defined. Thank you so much!
Can I ask if I wanted to have a thicker layer of caramel, and made say 1.5 times the quantity of that layer, how much longer do you think I should bake it for?
Hi Linda, I’d check at about 15 minutes ❤️
OMG! Sooooo good! I also sprinkled pecans and sea salt on top of chocolate before placing in fridge to set. Yum!!!
Sounds delicious Cynthia!!!
Hi there! Just wondering how long these would last in an airtight container? I would love to make them for an upcoming party but won’t have time to do it the day before or morning of. Th aks!
Hi Alison – these will be fine to make a few days in advance – if you can resist temptation that long 😂
Hi Elaine, I’m so sorry it didn’t set for you! Sounds like it didn’t cook long enough to get to that setting stage, try cooking slightly longer and I’m sure it will work. N x
I’ve been making Carmel slice for years! The hardest part is getting the caramel perfect. I’ve always used the same recipe until now!! I’ve made this one for Christmas Day and already making it again!!! So easy!!!! I love that I can use a 250g block of butter and no waste haha. It’s beautiful! Tastes great! Nice work 🙂
You nailed it Brooke! 🙌
If my base is slightly undercooked in the middle while other parts were risen up a bit, could the base be cooked when I add the second layer (the caramel bit) and bake it in the oven for 10-15 mins? Thanks a lot!
This will be the first time I make these and want them to turn out. Directions say to butter the pan and then line with parchment paper. Do you butter the pan, then add the paper? or line the pan and butter the paper?
Hi Maureen, I butter the pan so the paper sticks to the pan – N x
Greetings from Seattle
A home-sick Aussie here!
Your caramel slice is sensational. I used semi sweet chocolate chips and Olive oil for the topping.
The caramel is chewy but not goo-ey.
The base is delicious… sweetened coconut flakes wete utilised.
Thank you for making an Aussie family feel right-at-home with this delicious, fool-free recipe for a great Australian traditional – Caramel Slices!
Hey thank you for this amazing recipe, can you freeze this slice?
I imagine so… I’ve never tried because I eat it all too quickly! 😂