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!!)
Hi Nagi can you please tell me what brand chocolate you use?
HI Karen! I usually just use Plaistow, Cadbury or Nestle cooking chocolate – all available in the baking section of the supermarket. (Usually I get whatever’s on sale!)
I made these yesterday and they are sooooooo yum and easy. Thanks so much for sharing! 🙂
Yesssss!!! So glad to hear that Jay! N x ❤️
These are the best caramel slices ever!! Thank you for sharing it with us x
Fantastic to hear Deborah! N x ❤️
Can’t find sweetened desiccated coconut here. Can I use coconut flakes?
Thanks
Hi Doug! Should be fine, crush them in your hand to kind of crumble them first 🙂 N x
Love this recipe! Can you tell me why does my chocolate do white on top after two days??
Hi Dorothy! Are you using cooking chocolate you buy from the baking aisle, or eating chocolate??
Hi, what will the difference be with cooking chocolate and eating chocolate? And how should I store caramel slice if I make it a few days before a party? Thanks.
Cooking chocolate melts better. 🙂 Please see recipe for storing, it keeps great! N x
Hi 🙂
Im looking forward to making it! Just wondering what’s the best way to store the caramel slice and how long will it last?
Hi Barbara! Airtight container, up for 5 days as long as it’s not so hot that the chocolate melts! If it is, pop it in the fridge then bring to room temperature before serving. 🙂 N xx
I made these about a year ago. They were so good. I didn’t eat much of them (have to watch that waist line, lol) but hubby, my son and father in law sure did enjoy them. The recipe is so easy and yet I was very nervous as I made them. I had never made my own caramel but as you described in the instructions, mine looked as it should. Huge sigh of relief! This morning I was thinking about what I should bake next (I’m in a baking mood. Just made a double decker lemon curd/cream/berries Pavlova last night and as I type this I’m making another one for family) and your caramel slices came to mind. Went to the kitchen and realized I have everything needed to bake a batch (one can of condensed milk is about to expire, not about to let that go to waste). Hubs and son are going to be happy and this time around, I’m going to have a bit more than the last time. Thanks for the great recipe. Looking forward to checking out what other recipes you have.
Thank you for the review Tammie, it’s so terrific to hear you enjoyed this! N xx
I cant wait to try these, iv tried before with other recipes and the caramel was a disaster. Can these be frozen after they are cut into squares? Im planning on making in advance.
Thank you
I hear you Lisa, I suffered too! YES they freeze great. 🙂
Yay I was just going to ask this question as I’m making them for a chili/dessert cook off and live in Arizona 😳 Can’t wait.
These bars are delicious. I didn’t have a 7×11 sized pan so I made 1.5 of the recipe and used a 9×13 pan. I followed the recipe’s baking instructions. The only thing that was different is that the caramel took longer to bubble and thicken. These were a big hit from my potluck. Thanks for a great recipe.
I’m glad to hear you enjoyed the recipe! Thanks for the great review Suzanne! N xx
I looove this recipe…..have thrown out all other caramel slice recipes…..this is the best.
That’s great to hear Jennifer! Thanks for taking the time to share your feedback! N xx
HANDS DOWN BEST CARAMEL SLICE I Have ever had! I have made this so many times it never hangs around long 😊 Can’t rave more about this slice!
That’s so great to hear AR! Thanks for letting me know – N xx
Thank you so much for this recipe! i made it just as written for most of the family and made the no coconut substitute crust also. i have 2 children who are allergic, so I was glad this was included.
I’m so pleased you enjoyed it Erica! Thank you for letting me know – N xx
Can’t keep up the demand since first batch, AMAZING and so simple Thank you
HIGH FIVE! 🙌🏻
Just wanted to say thankyou for all ur lovely recipes….I’ve made now 4 of ur beautiful recipes and I’ve printed all the rest for my hand made recipe book which I’m cooking 1 by 1….day by day…..once again thankyou, you have made cooking for me a pleasant and tasty experience 😃
What a lovely compliment Louise, thank you! N xx
Could I use pecans instead of coconut?
You mean ground? Yes I think that would be amazing!
Nagi, you are a genius! These are the best I’ve ever had. I was lucky to live in Australia for 3 years and have gtried every recipe I know, so I know caramel slice recipes! I have now (reluctantly) returned to the USA. Most caramel slice recipes have golden syrup and chopha, both very difficult to find in the states. Your recipe is brilliant and a perfect answer! Thank you for working so hard to perfect your recipe and then for sharing it with us. I’m so impressed. I’m going to find out more about your other recipes. Much appreciation!
Pleased to hear you enjoyed it Lisa, thanks for letting me know! N xx
I made this for my daughter’s Australian boyfriend and he said it was perfect!!!! Thanks!
That’s fantastic to hear Debbie! Thanks for letting me know – N xx
Can cocoanut flour be used in place of dessicated cocoanut
I’m sorry no, but use the base for this recipe instead! -> https://discountspot.info/lemon-bars/%3C/a%3E%3C/p%3E
Omg there is something similar that Europe that my friend gave me. And I’ve been trying to find something similar to make. Other than the crust it seems spot on. Can’t wait to make this
That’s so cool! 🙂 N x
Curious if anyone has tried this with gluten free flour? I think my daughter would love eating this.