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
-
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!!)
Hi Nagi
I made this slice today and it was delicious to eat, however my caramel didn’t set. It was also paler in colour although I cooked it for the recommended time. I would like to try this again and would appreciate your help.
Thanks
Sue
Hi Susan! Sorry to hear that, was it still set enough to serve though?? N x
Hi.
After reading the amazing reviews, I think I’ll try this at the weekend. A few people I am baking for don’t like coconut, can I leave out the desiccated coconut or will this affect the base?
Hi Clare! I’d sub it with 1/3 cup of chopped oats ie normal oats chopped up so they are smaller like desiccated coconut 🙂 N x
Kate i added some coconut milk to the caramel, like 2 tbs of it. Seems to work to bland it out
I don’t think I have ever commented on a recipe blog before but I had to let you know THIS IS THE BEST THING I HAVE EVER EATEN!! First time I’ve ever made a caramel slice and I won’t try another recipe, this is perfection. Thank you!
Sorry Kate, I think that will affect how the caramel sets 🙂 N x
Instagram! Hashtag it #recipetineats and I will see it – I’m always checking them out! N x
Hi Nagi!
Wanted to say that I’ve tried multiple caramel slice recipes and have never found one that set properly until I tried your recipe – made it for work and got rave reviews!!
This will be my go-to caramel slice recipe from now on =D
Can I sub coconut oil for vegetable oil?
Nagi I have made caramel slice it is delicious can I freeze some .
Best slice I’ve ever made! No need to tweak the recipe, perfect as is! Thanks…
I’m so pleased you enjoyed this Dorothy! Thank you for letting me know! N x
So self confessed expert taster in choc Carmel slice i will rate a cafe upon their delivery of these but won’t make them because they are my cryptonite!
And I caved in efforts to mummy daughter bond and bake. This is a perfect no fuss recipe with ingredients already in the pantry.
I put half brown sugar half maple syrup in the base. I don’t know if it made a difference but the base had a Devine slightly chewy texture.
Damn you and thank you for giving us the perfect choc caramel slice recipe I am doomed and ecstatic at the same time!!
That’s SO GREAT to hear Desiree! I’m so glad you enjoyed this, thank you for letting me know! N xx PS Sorry / not sorry 😂
I am not a baker, my desserts are usually set in the fridge. My mission was to look for a no fuss recipe for a caramel slice that was easy to follow … no questions of how much is that???
I LOVED that the ingredients were written in imperial and metric measurements, (the same way my brain is wired!)
I followed the easy method, exactly as written, and according to my family I nailed it FIRST time !!!
Thank you Nagi, this recipe is going on the list of family favourites.
Disaster chef to Masterchef in one easy recipe!!!
Oh the taste of these caramel slice….. super delicious….
Unfortunately, Dessert is not my forte….
So, although it was melt in your mouth incredible, my biscuit base didn’t look as smooth as your.
I know it’s my fault (1st try at these), so I will try again to make it model perfect!!!
Looks should not matter everyone says to me as I get older…ahaha
It’s ALL IN THE FLAVOUR!!! Forget looks! 😂
Hi Nagi, I was wondering if I could make this caramel and use it in a mousse cake. Would i follow the same steps, stove then bake?
I’m looking for the perfect caramel for my next cake creation.
Thanks
Amanda
OMG! So easy and fun to make, and so tasty! I recently discovered browned butter and browned my butter for the recipe. I nowbrown the butter for ALL baking!
Give this a try, I hope you like it. It’s easy to do, just google how to do it.
⭐️⭐️⭐️⭐️⭐️
Is coconut flour the same as desiccated coconut?
All I can find is regular shredded coconut. It is not dry but rather moist. Is this what I need? I am so confused. Do I need to let it dry out before using?
Nope! That’s exactly what you need 🙂 Use as it is! N x
Unfortunately not Donna. Desiccated coconut is shredded coconut 🙂
Is it possible to substitute the vegetable oil for olive oil? That’s the only oil I’ve got in the kitchen.
Hi Grace! that should be fine 🙂
Hi Nagi,
Love your blog!
In Scotland, a caramel slice is the shortbread & caramel. If you were “rich” you added the chocolate and it became Millionaires Cake – well that’s what my Nana told me growing up, lol.
Keep up the great work. I love the marinades and salad dressings, so easy and delicious
I love it! So that’s where the name came from!!
Hi,
Did you make this with dark or light brown sugar?
I live in Salzburg, Austria and ingredients are a little different here so I need to know so I can try aim to buy something close to brown sugar.
Caramel isnt really a think here but my colleagues loved the caramello koalas I brought back so I want to let them try a childhood favourite
Averill 🙂
Hi Averill! Go light 🙂 PS I STILL love Caramel koalas….
My sister is allergic to coconut so instead of using dedicated coconut in the base I used half a cup of almond meal and it turned out great!! The caramel filling is to die for and I don’t think I will ever need to buy bakery caramel slice again!
Thank you for this wonderful recipe 😄
Love hearing that Zoe! Thanks for sharing your feedback! N x ❤