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:
-
Runny caramel
-
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:
-
Base – a coconut biscuit base, not too sweet (because the caramel filling is plenty sweet!)
-
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;
-
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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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
-
Sweetened Condensed Milk Caramel – just place a can of condensed milk in the slow cooker!
More slices and bars
-
Brownies!! Also outrageous Nutella Stuffed Brownies!
-
Strawberry Bars – made with tons of FRESH strawberries!
-
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!!)
Oh yummy! I love a nice, moreish slice of cake to go with my coffee!
I’ve made these so many times this week, including again today, I seriously think I am Caramel-Sliced out!
I hardly ever make desserts it’s all about the other courses…I usually serve ice cream or fruit…However, I’m going to try this desert since it looks easy & delicious!
BTW, Monday is my book club…I’m making your Arabian Feast…totally yummy!
Thanks for all the great recipe ideas…:)
You’re making the whole feast for book club??? I want to be part of your club!!!! I am exactly like you, dessert is always an after thought for me….at least these can be made ahead!!
Dozer looks amazing, as do the caramel slices, yet another one of your fabulous recipes that are a must? love your blog
Awww, thank you so much Mandy, you are so sweet! And I’m glad you agree that Dozer looks adorable in his robe – ba ha ha!!! 🙂
Ridiculous!??? He’s totally Adorable!
(Dozer, you have my permission to go eat your Mom’s favorite shoe, just cuz! :-D)
This slice looks like a “Must Do” to me Nagi…as most of your recipes are. Thanks for sharing it!
Ha! I think he looks adorable too but he gets MOCKED!!!!
Wow, I hadn’t heard of this dessert before but you have me at chocolate and caramel!! And I love Dozer’s robe – who knew he was so fashionable? 🙂
Question on the caramel, you still keep it on low after you add the milk? Just wanted to be sure as usually with caramel you boil the sugar so that it bubbles ferociously when you add the milk. But maybe cooking it lower helps it have more of a custardy texture?
Hi Barb! You’re absolutely right 🙂 Keeping it on low after the condensed milk is added is how I get it thicker without having lots of brown specks in it from the caramel catching not he bottom of the saucepan. 🙂 It doesn’t bubble ferociously when the condensed milk is added because there is far more condensed milk compared to hot caramel. As for Dozer – I know, right?? Some people might mock him, I see it as high fashion!!! Te he he!!!
I’ve had the same problem with a lot of millionaires shortbread recipes, it’s so difficult to get neat slices! I’ve never come across one that bakes the caramel before though – I’m going to try that because yours look perfect!
It was doing my head in Hannah! I kept catching the caramel in the saucepan, trying to cook it long enough so it would set when chilled. Baking it was the easy solution!!!
Oh my gosh these bars look amazing, and dozer looks like a lifeguard on duty!
BA HA HA!!! You’re so right!!! (Useless lifeguard though….!) 🙂
It looks like Dozer gave his paw of approval. 🙂 Your bars sure do look yummy and your pour shot is absolutely perfect and you had a wonderful model — chocolate. I’ll look forward to making a batch!! Is your homeless man still getting you extra treats? Have a great weekend.
Oh my goodness Marisa, the homeless guy at 3/4 of an entire GIANT MUD CAKE by himself in 3 days…..I was flabbergasted!!!
Oh these look so gooey and amazing Nagi. And so great you found the perfect recipe. Maybe add a pinch of fleur de sel on top lol? Have a great weekend to you and Dozer!
Fancy big words you’re using there Evelyne! 😉 Hope you have a great weekend too! N x
This is a must try for a non-baker like me…
As we are only 2 old folks, I will figure out how to half this and get it going soon..
Dozer is my kinda dog… :O)
I was sure you’d be in the “DOGS DON’T WEAR CLOTHES!” camp!!! 😉
Nagi, please, pretty please let me know if there is anything I can replace the coconut with. (i adore caramel and chocolate, but for some strange reason I detest anything coconut. I would hate to miss out on an otherwise splendid recipe!
Hi Beatrice! This would be perfect with a classic shortbread base 🙂 Just increase the Base recipe in these Lemon Bars by 50% (because this recipe uses a larger pan) – https://discountspot.info/lemon-bars/%3C/a%3E%3C/p%3E
what is desiccated coconut?
Hi Marlene! It’s called sweetened coconut flakes in America. 🙂 Finely shredded coconut, not the large flakes. I’ve updated the recipe! 🙂
I have to make something for teacher appreciationweek (next week!) and I think I now know what I’m making but I’m wondering…do these have to remain in the refrigerator? Can they be put on a plate like sugar cookies and sit on a table for a few hours without the fridge?
Hi Tara! Yup, they absolutely can, that’s one of the great things about this slice!! Of course, if it’s a really hot day then it will get soft, just like a chocolate bar would. It’s 78F/26C today (yes I made another batch!) and I had mine out for hours (inside the house), held it’s shape just fine. When I picked it up, the chocolate and caramel does smear on the fingers but I hold it by the base. It’s beautiful at room temperature because the caramel and chocolate are so soft!
Australian slices are just the best desserts–and this version is lovely. And I can tell you, I adore Dozer. I have two, a border collie (Roscoe) and a 17-year-old rescue dog we got as an abandoned baby (Molly)–you had asked and I can’t seem to find how to respond to comments on Blogspot!!!!! Arghhhh…
Awwww!!! I had a collie growing up! They are SO smart. Dozer is so dumb compared to my collie!!! 😉 And a 17yo rescue?? 17?? That’s amazing!!
He’s beautiful.. Aussie life guard. I gave a tin of condensed milk, Noone knows why… Until maybe now x
BA HA HA! I love it – an Aussie life guard!!! I totally need to get a photo of Dozer with a life guard!!!!
Nagi, you are torturing me! It is well worth nailing a great version of this, because I feel like it’s a horrible risk buying it in cafes – it often disappoints!
I have been badgering my sister to give me the recipe she’s been perfecting for 30 years (literally!!!) She reckons she’s got the perfect recipe now, but won’t let me post it on the blog! She reckons it’s so good she doesn’t want to share it with ‘the world’ … pah! Alas, she just doesn’t get it. I’m still working on her though, so watch this space!
In the meantime I’ll make yours! I’m sure it’s a super delicious version too! Looks amazing!!!
Woah – what??? OK – can you add me to the petition to get the recipe from her??
Hello Nagi! OMG my husband loves millionaire shortbread, and although we’ve baked it once, it wasn’t that easy to make. I must try your recipe, thank you! 🙂
OMG – Baby Sumo – I love it. I hope my mother doesn’t see this, that’s what she’ll start calling ME!!
Mniam mniam mniam! Well, girl, you know what I am dreaming about right now! This perfectly cut caramel cake sounds like a perfect snack idea!
I know, right??? I’ve been dreaming of caramel slice every night this week!!!
Oh Nagi!!!!
Millionaires shortbread takes me back to staying with my gran 🙂
Like you I am more of a savoury than a sweet person, but caramel is my exception!
Beautiful!
Your gran used to call this Millionaire’s shortbread????
Yup.
Although she didn’t make them like this. I think hers were more akin to the ones you describe, where the caramel is very soft and they don’t cut into perfect bars.
Not that we cared as kids, we would sit on the back steps and lick our sticky fingers.
I think she made hers with condensed milk in the pressure cooker (which was a scary contraption!!!!! Not like modern day pressure cookers!!)
OMG! I make dulce de leche in my slow cooker with condensed milk!!!
Yep, that was me (well, a more youthful version), face pressed up against the cabinet trying to decide between a chunk of caramel slice and a cream bun at the local bakery. Yum! It’s been a while!
What? No nutrition! How will I know if it works in with my diet? 🙂
Happy weekend to you, too! And yes, I’ll be baking sweet and savoury this weekend.
Cream bun? *Snort!* How does that even compare to a caramel slice?? 😉