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!!)
This is the best caramel slice I’ve ever had! I made it a second time and poured the caramel straight into the base without cooling it and all the caramel sunk to the middle of the base, it was like a caramel stuffed biscuit. But now I’m making it a third time and it’s working perfectly would highly recommend this recipe.
That’s terrific! So pleased you enjoyed this Kate – N x
This recipe has gotten rave reviews by everyone who has had some from our place. It’s so easy even my 12 year old budding baker can make it with only some minimal assistance when making the caramel.
can I freeze the caramel slice
Great recipe. If you are out of or don’t like coconut i substitute the same volume of crushed arrowroot biscuit. Tastes great and good texture for the base.
I’m glad you enjoyed this Brett! Thank you for letting me know 🙂 N x
YUM! so easy to make and tastes delicious!
Glad you enjoyed it Fran, thanks for letting me know! N x
Fantastico!!!!
🙌🏻
Hi can I use canola oil instead of veg oil for choc topping thank you
You sure can Yani!
I think I split the butter, when I put the caramel in the oven the butter was visible on the surface. What did I do wrong?
Thanks
Hi Yani! Was it split when in the saucepan??
Yes I think the butter and sugar was bubbling for far too long before I put the condensed milk in. Nonetheless it still tasted amazing! Will give this recipe another go this weekend. Thank you.
Thank you 🙂
Will try your recipe this week. xx
Hello! I am searching for a caramel filling recipe for over 1 year now. Yours seems so right, oh my, but i have one question: in your recipe you say to put this cream in the oven. I want to use this cream as a filling between layers of sponge cake, to make a caramel layer cake. Will it still set firmly this way? In my case I dont need to put this in the oven. Does it work in my case? Thanks in advance 🙂
Monica
Dozer is adorable in pictures, but this is the best one yet – looking both dignified and so ridiculous at the same time. Hilarious! Thanks for sharing!
Dignified and ridiculous – ba ha ha!! 😂
Best recipe ever I’m going to be making this all the time
🙌🏻
I forgot to put the vegetable oil in the with the melted chocolate. will it still be ok….?????
It just means the chocolate might crack when you cut it, that’s all! 🙂 N x
Thank you for explaining this!! I have always wondered why mine would crack even with a warm or hot knife. Now I know! I have recently made your recipe and believe it to be the best version yet! Thank you x
So Nagi, just wanna make sure. Am gonna try this recipe without coconut flakes, all I need to do is follow ur lemon bars base recipe n double da ingredients rite?
Ma hubby big fans of this caramel short breAd, so really wanna make it for him.
Thanks,
Poppy
Hi Poppy, double the shortbread base of the lemon bars and use it in place of the base in this recipe 🙂
I’ve commented on this before not sure where the comment went. I can never seem to get the caramel to set! The first time i ever made it it was perfect and after that I just don’t know what I’m doing wrong
Hi Chloe! Are you sure you are using condensed milk, not evaporated milk??? 🙂 N x
Thank you, thank you, thank you!!
I have made many many batches of failed caramel slice! It was frustrating me no end and then I stumbled onto your site and thought I had nothing to lose and a perfect caramel slice to gain!!!
It was awesome, celebrated and enjoyed by everyone!😋
I now know how to make perfect caramel slice every time and who would have thought it was something so simple as not adding the condensed milk until the caramel is made!!!
Thank you so much for this recipe! It worked like a dream and is delicious.
That’s terrific to hear Emma! So glad you enjoyed this, thanks for letting me know – N x ❤️
I’m from Canada, and here most people know this as Millionaire Shortbread.. but for me it will always be Caramel Slice from my year in Australia where they quickly became a favorite… and probably part of the reason I gained 20 pounds when I was there.
I’ve been looking for a good recipe forever, and this one was perfect! I’m currently making my second batch in just over a week (don’t worry I haven’t eaten them all myself, even though I probably could have they are soo good!)
I LOVE HEARING THAT!!! THANK YOU! N xx
The first time I made this it was well but the second time the caramel didn’t seem to set. I mixed it in the sauce pan for a bit longer so it was more thick
Hi Chloe, I’m sorry to hear that. Did you bake the caramel on the slice??
Oh I wrote another comment because I couldn’t seem to find this one until I wrote another comment sorry!
And yes I baked it also. I stirred the caramel for longer and baked it all longer to see if that help but it just hasn’t worked
So odd, I can honestly say I’ve never had problems! Definitely used condensed milk, not evaporated milk??
My children and husband think this is the best caramel slice “Ever” thumbs up all around thankyou
WHOOT! So pleased to hear that Melissa!
Wonderful! Even though my pan was too small the baking times were still applicable. Even though the slices turned out to be quite thick (honestly, who really cares anyways ;)), they tasted wonderfully and I got lots of compliments. Thanks for this recipe!!!
That’s terrific Andrina! Thanks for letting me know! N xx ❤️
We’re having a work Halloween party tomorrow and I made these to share. The edges we sampled are sooooo goooood!!!! Thank you for sharing this recipe!
That’s terrific Lisa! Thanks for letting me know! N x ❤️
Thank you so much for this recipe! Just made a batch and it turned out great – I received lots of compliments. I was going to use a recipe from Taste.com.au, but decided to go with yours instead as your recipe goes into so much more detail. The photos and the in-depth explanation about making the caramel filling were very much appreciated!
WHOOT! So great to hear that Steph, thanks for letting me know! N x ❤️