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!!)
omg im sooo soo happy to have found a recipe without a golden syrup! golden syrup is quite expensive here in japan so im thrilled to find yours! btw the first time i tasted a caramel slice was the TWIX caramel slice and loved it so much, tried to dupe them one time and apparently it wasnt a good recipe the caramel oozed out when i cut. cant wait to get home and try this! thanks again!
Hi Maryam!! Where in Japan are you??
Wow! This was really fantastic. I’ve been hunting for a caramel slice that cuts well, doesn’t ooze it 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!
WOO HOO! So glad you enjoyed it Rachel! And I love that you have the same grievance I have with other recipes!!! 🙂 N x
Hi Nagi, My son (who has coeliac) loves caramel slice but I have found it difficult to find a good gluten free recipe. Would your recipe work if I substituted the plain flour for gluten free flour?
Many thanks
Hi MaryAnn! I haven’t made this with GF flour but I can recommend the base from this recipe -> http://www.noshtastic.com/lemon-bars-gluten-free/ My friend Sheena runs that blog and she is a coeliac too. So you could use the base from that recipe and the toppings from mine!
Hi just wanted to say love love love this recipe I’ve made it three times I just switch the flour for Gluten Free Aldi (Australian) flour works a treat. Highly recommend giving it a go
Woah! Thank you so much for letting me know it works great with GF Aldi flour! N x
Yum! I love the coconut in the base – and the perfect ratio of base to caramel to topping. My husband said it might be the best caramel slice he’s ever had…and he’s not kidding, judging by how many pieces have mysteriously gone missing this weekend. Great recipe!
YAY!!! So glad you enjoyed this Sveta – and thank you SO MUCH for coming back to let me know!! I’m especially happy because I really worked hard on this recipe, so double thank you for coming back! N x
This looks so decadent!! I can’t wait to try it. Quick question: what could I use as a coconut substitute? I can’t eat the stuff, but I’m addicted to chocolate and caramel so I need a workaround 😉
Hi Lise! You can use the base from my Lemon Bars recipe instead 🙂 Just double the recipe because the pan is slightly larger for this recipe. -> https://discountspot.info/lemon-bars/%3C/a%3E%3C/p%3E
Can you make this the day before and do you store it in the fridge or on the counter?
Hi Glenda! It depends how warm it is where you are 🙂 If it’s warm enough that ordinary chocolate bars would soften a bit, I would keep it in the fridge. It will keep for a few days – I have storage notes in the notes to the recipe!
These are amazing! I had to try it! How does the caramel set so well?? Thank you for the perfect instructions!
Hi Michelle! So glad you enjoyed it! The secret is cooking the caramel a bit on the stove to thicken then BAKING it 🙂
Scrump-Dilisciousness right here! Dang! The lack of the caramel setting and staying firm has always been an issue for me too in desserts. This is fantastic! Thanks for this one Nagi. Really.
BTW, while Dozer looks quite stylish…. poor Dozer! I’m perplexed on this one. See you soon.
COUNTING DOWN THE DAYS!!!
Hi Nagi, made this slice for work morning tea. Everyone loved it. I sprinkled some pink rock salt on the top of the chocolate, yummmmmy
Hello – any chance of imperial measurement equivalents as I find converting from cups very confusing.
Oh gosh, I forgot 🙂 I will do it!
YAY! I’m so glad everyone loved it Joann, thank you so much for coming back to let me know! N x
Ooh, I love caramel slice and that one looks sooo delicious! Well done on “getting” the recipe the first go!!
xox Sarah
After MANY failures though!! 😉
Caramel with no thermometer? Nagi, I love you. 🙂 Whenever I make caramel, I’m always tapping the thermometer thinking it must be broken because it takes so long. lol! This is pure genius!
And that last picture of Dozer…such a sweetie. Love that pup…
I’m on an infinite challenge to get the cutest shot ever of him….. 😉 N x
Nagi… your food blog has changed my life and cooking! I look forward to every new email popping up in my inbox. Such a wonderful distraction from work. Then I sit and dream of cooking or baking when I get a spare minute. Always searching back to your recipes to follow. This looks amazing. Some 20 years ago I used to visit a cafe in Wellington that sold Millionaires Shortbread and it was just like your one looks. I can’t wait to make it. My kids are gonna love me for it. My daughter would love me even more if Dozer sat next to the table it was presented on. Your dog is too adorable. I love how you include shots of Dozer among your posts. Thank you for all your hard work to help out rather challenged cooks and bakers like me.
Hi Felicity! You made my evening with your wonderful message…especially Dozer compliments! It’s the way to my heart, that’s for sure 😉 I’m so glad you are enjoying my recipes and I do hope you try this and that your kids love it!!! I didn’t realise they were called Millionaire’s Shortbread in NZ! 🙂
There are desserts that I love to make and desserts I like others to make for ME, like this one! I don’t want to mess it up, just want to have it in a jar close by and pay it a visit every few minutes 🙂
BA HA HA!!! Remind me to bring these along when we MEET one of these days!!
Nagi, these look so great!
I’m going to have to make these.
How well do they freeze?
Like Ross, there are only two of us, and I’m trying to keep the weight off.
Hi Charlie! I haven’t tried freezing it but I am 99% sure it will freeze great because each element (base, caramel and chocolate) all freeze fine 🙂
Hi Nagi!
Thanks so much for the info!
Have a Joyful Day 😀
Charlie
I’m right there with you Nagi, a melted chocolate pour-shot is a thing of beauty!! I love that you found the perfect consistency for the caramel, I love these! AND I love Dozers bath robe. He looks like he is ready for a swim
Now that is some dedication! Dang, Nagi! I’m SO glad you persevered because this is AMAZING! Seriously brilliant and I can absolutely see why it’s called Millionaires Shortbread. You know I’m not a big sweets person either, but I would destroy a pan of this! Btw, love the striations you made in the chocolate topping – just gorgeous!
It was out of necessity….because my caramel was too cold and the chocolate started to firm up before I could smooth the top! 🙂
I just started a new job, this delightful classic will be what seals my place in the team and in their hearts for sure. Will have to EAT big before making tho, i have zero control when it comes to caramel slice.
You will RULE the place. With or without this Caramel Slice! 🙂
I’m SO excited to try this recipe!! Thank you Nagi!
Oooh! I hope you DO!!! N x
This takes me back … I loved mum’s caramel slice so much as a kid, sometimes I’d ask her to leave the chocolate layer off, as I loved the caramel so much 🙂 Sadly the recipe was lost, so thank you for this!
I bet your mum made a MEAN Caramel Slice!!! Isn’t it so wonderful how food can bring back beautiful memories! <3 N x
Hi Nagi! I have made millionaires shortbread and it was okay, but this is OMG! I made triple chocolate brownies with chocolate whipped cream today…as soon as Gary polishes those off I am on to these! Dozer is one handsome guy in his beach attire and it is very practical for drying the fur ball before putting him in your car! 🙂
THANK YOU Dorothy, for your approval re: Dozer’s bathrobe!!! It IS practical, and that is exactly why I got it!!!! Triple chocolate brownies with CHOCOLATE whipped cream? You don’t do things by halves, do you??? 🙂 N x
Hi Nagi! I never do anything halfway, I’m either all in or out! Just the way I roll. 🙂
You know I ❤️ the way you roll Dorothy….. 🙂