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!!)
You did a great job with the way you wrote this recipe, thank you so much!
My husband like caramel slice and I can make this for him and to my family. Thanks for sharing your recipes 💐
Thank you! I’m so pleased you found it easy to read! N xx
I’m allergic to coconut. Would the base work without it?
Hi Cassia! I have another base you can use in the notes of the recipe 🙂
Hi – I made these this weekend and they are delicious however the base is more chewy than biscuity. I cooked it for a little longer than stated as it didnt seem cooked at the time stated. Where did I go wrong?!
Hi Jen – gosh that’s odd! I would definitely not describe the base as chewy. All I can think is the coconut. Was it definitely not past the shelf date??
Hi Nagi
Can you please tell me if your ingredients are measured in American or English cups please?
Hi June! I’ve added the cup measure for butter, all the other ingredients are in cups (where relevant) 🙂 You can use either American or English cups for this recipe – or the weights provided!
I do not like coconut, so can l leave it out? l can still make it thou.
Hi! Yes, use the base in my Strawberry or Raspberry Bars 🙂
this recipe has been both a blessing and a curse. A blessing being that it is delightfully delicious-the curse, that now every week I am forced to make it for my colleagues who demand it!!
Ba ha ha! HIGH PRAISE!
Dear Nagi, I am a great fan of your recipes. Though I am a vegetarian, I love to read your recipes and try the few vegetarian and dessert recipe you make :). I am planning to make this recipe today, can you please tell me the gram weight of coconut as I go by weight for all my baking recipes….
Ramya – just updated the recipe 🙂
Hi Ramya!I know I have a lack of 100% vegetarian recipes… *head hang in shame!* 1 cup of coconut is 90 grams. 🙂
Another fantastic recipe so far to I’ve tried about 12 of your recipes and everyone of them have been amazing I keep telling everyone who will listen about your recipes and how good they are.
Thanks for sharing
AWESOME!!! I’m so glad to hear that Shaun, thanks for letting me know. And thank you for your kind message! N xx
Ah!! My son just had it yesterday in a country house café. He loved it and asked me to cook the same thing. Saw the link on Facebook this morning. What a coincidence! Thanks!
Ohhhhh! I love hearing that! 🙂 N xx
Hi Nagi, I am just wondering how long do these keep for and can you freeze them? I assume they would be fine in the fridge for over a week.
Hi Barb! Yes I am sure they will be fine in the fridge for a week or longer 🙂 Not the sort of thing that goes stale. Freezer too! I’d keep it for 3 months – probably longer! 🙂
Thanks Nagi! 🙂 🙂
I baked the slice today and it turned out perfect
Made this with my grandchildren today and everyone loved it. Thank you.
I have never commented on a site before but am compelled to thank you, Thank You, THANK YOU Nagi!! I had almost given up trying to make caramel slice with so many failures, base too thick, caramel not setting and chocolate cracking ….. your brilliant introduction and step by step instructions (followed to the letter) produced the best caramel slice that any cafe would be proud to sell, my hubby and grandsons are in heaven! Thank you for sharing?
HIGH FIVE!!! So glad you loved it Pamela! And I totally hear your pain, I went through it myself! N x
How sweet that you made this with your grandchildren! I’m so glad you enjoyed it Ingrid, thanks for letting me know! 🙂 N x
Made this today first time I’ve ever made caramel shortbread / cake , and have to say couldn’t wait on it setting looked so scrummy. I did though and worth the wait too. So glad I found your recipes Nagi will definitely be trying the sales caramel brownies.
Hi Laura, I’m so glad you enjoyed it, thank you for letting me know! ❤️ N xx
I am telling everyone about this recipe. Hands down the best caramel slice recipe I’ve come across. The caramel bit is a dream. Thank you. Next stop salted caramel brownies. I’m so glad I found you Nagi!
Ba ha ha!! Thanks Jo! I’m pretty happy with this recipe, I have to say 🙂 Had a lot of fails before I finally figured out how to make that caramel perfect. So glad you found me too Jo! N xx
Hi! This recipe is delicious! But I had some issues with the caramel. My squares were sitting at room temperature for about 5 minutes and the caramel started “melting” and doesn’t stay firm. Do you know why this would be?
Hi Marie, that doesn’t sound right. The caramel definitely sets – unless it is extremely hot where you are? Did you simmer the caramel per the recipe and it got thick and golden? Glad it was still delish though! N xx
Hi Nagi I made this recipe and they are sooo delicious I had to make them a 2nd time. My family loves it and it has become my favourite. Thanks for sharing.
WOO HOO! HIGH FIVE, thanks for letting me know you enjoyed it Tee! N x
Hi there,
I am not a fan of coconut, how will leaving this out affect the base ? Can you recommend a substitute for coconut ?
Thanks
HI Jo! I’m sorry I can’t think of one but you could use the base in my raspberry jam bars recipe! https://discountspot.info/easiest-ever-raspberry-jam-bars/%3C/a%3E%3C/p%3E
Nagi I am just double checking there isn’t baking powder in this base is there
Thanks again
Hi Liza! Yup, that’s right, definitely no baking powder in the case N x
Well I have made this several times now since I last emailed Nagi
It is so delicious
I am going to try the caramel
Brownie next
Thanks ?
I’m so glad you love these too Liza, thank you for letting me know! N x
Hi there ?
I can’t wait to make this tonight ,
I too have never had a recipe where it hasn’t all turned to custard after all the preping and time to cut it into slices
Thanks
Do you think you could make and freeze this slice ? ThAnkyou
Hi Lucinda, I am very confident it will be fine! Caramel freezes fine and the other components should be just fine too!