• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • NEW cookbook!
  • Recipes
  • Recipes By Category
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot – One Pan
    • Stewy slow-cooked things
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • RecipeTin Japan 🇯🇵
        • Korean
        • Modern Asian
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • 🎄Christmas
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Recipe collections
    • Cookbook recipes
  • My Food Bank
  • About
    • Me
    • RecipeTin Meals
    • My Cookbooks
      • Tonight (NEW!)
      • Dinner
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Baking

Caramel Slice

By Nagi Maehashi
1,006 Comments
Share
  • Copy Link
  • E-mail
  • Facebook
  • WhatsApp
Published6 Mar '20 Updated7 Oct '23
Jump to
Recipe

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!

Pile of Caramel Slice

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!”

Stack of Caramel Slice on a plate

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:

What goes in 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:

How to make base for Caramel Slice

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.

How to make caramel filling for Caramel Slice

3. Chocolate Topping – simply melt the topping then spread on the caramel base. To achieve a perfectly smooth surface, just shake the pan gently.

How to make Caramel Slice - chocolate topping

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!

Overhead photo of Caramel Slice cut into pieces showing the chocolate didn't crack

And a side view so you can see how it slices neatly, showing each individual layer:

Close up of hand picking up Caramel Slice

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!!!

Close up showing inside of 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.

Pile of Caramel Slice

Caramel Slice

Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 40 minutes mins
Cooling: 1 hour hr
Total: 55 minutes mins
Sweet
Australian, Western
4.99 from 303 votes
Servings12 -16
Tap or hover to scale
Print
  • 4234
Recipe video above. An easy Caramel Slice recipe that delivers as promised - a creamy caramel filling that sets perfectly (no more runny caramel!) and chooclate that doesn't crack when you cut into it!

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
Prevent screen from sleeping

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:

1. Desiccated coconut is called "Sweetened Coconut Flakes" in America. It is finely shredded coconut, not the large flakes.
2. Sweetened condensed milk -  Do not use skim (low fat), caramel will not set. Also ensure you use sweetened condensed milk (thick sweet milk) that comes in cans, NOT evaporated milk.
3. Cooling base - creates a neater line between caramel and biscuit layer, I rarely do this (pictured caramel slices weren't cooled!)
4. Caramel - If you don't stir constantly, little brown specks will appear, being caramel caught on the bottom of the saucepan. It's not a major problem if you have some brown specks, won't affect flavour just visual. If desperate, strain them out (yes I've done that - mother rang in the middle of caramel making, wouldn't stop talking! 🙄)
5. Smooth chocolate - The refrigeration times is such that the caramel is mostly set, cool but not cold. That way the chocolate doesn't set too quickly when you pour it on, so when you shake the pan it will spread out evenly. 
If you want to make a textured top like the ones in this photo, refrigerate the caramel until fridge-cold - 1 hr+ in the fridge. When the chocolate is poured on, it will firm up faster. As it starts to thicken, use a spatula or knife back and forth across the surface.
6. To slice neatly, remove from the fridge 5 minutes before cutting. Run knife under warm (not hot) water, wipe dry then cut quickly. For very neat slices, clean knife between each cut - I did this for the photos. Don't make the knife too hot otherwise the chocolate melts when you cut it and smears into the caramel.
7. STORAGE: Airtight container for up to 5 days, but if it's so hot that the chocolate melts, keep it in the fridge and bring to room temperature before serving.
8. COCONUT FREE BASE: A few readers have asked if it is possible to make the base without coconut. This recipe won't work without coconut but the shortbread base in my Lemon Bars recipe is a perfect substitute. Please DOUBLE the recipe.
9. Nutrition - ignore it. You can eat salads all next week!!?

Nutrition Information:

Calories: 470cal (24%)Carbohydrates: 54g (18%)Protein: 5g (10%)Fat: 27g (42%)Saturated Fat: 18g (113%)Cholesterol: 58mg (19%)Sodium: 61mg (3%)Potassium: 174mg (5%)Fiber: 1g (4%)Sugar: 44g (49%)Vitamin A: 646IU (13%)Vitamin C: 1mg (1%)Calcium: 133mg (13%)Iron: 1mg (6%)
Keywords: caramel slice
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published 2016, updated with brand new photos and brand new video in March 2020.

For Caramel Monsters

  • Caramel Brownies

  • Salted Caramel Tart

  • Peanut Butter Caramel Tart – dangerously easy

  • Salted Caramel Stuffed Brownies

  • 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!

  • No Bake Chocolate Peanut Butter Bars

  • Strawberry Bars – made with tons of FRESH strawberries!

  • Easiest Ever Raspberries Jam Bars

  • Easy Lemon 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!!)

Dozer the golden retriever in robe

Previous Post
Chipotle Lime Roasted Cauliflower
Next Post
Baked Ziti

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Mini cinnamon muffins

Mini cinnamon muffins

Peanut butter stuffed brownies

Peanut Butter Stuffed Brownies

Red velvet cheesecake

Red Velvet Cheesecake

More Baking

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




1,006 Comments

  1. Debi says

    September 8, 2024 at 10:44 am

    Has anyone tried this using sweetened condensed coconut milk? (Or sweetened condensed goat milk?)

    Reply
    • Meg says

      December 22, 2024 at 1:29 pm

      Hi, I use coconut condensed milk and made the entire thing dairy free… delicious! Even with the coconut condensed milk having less in the tin, worked well. The pandaroo brand.

      Reply
    • Killi says

      November 23, 2024 at 7:05 am

      I haven’t had much luck with commercial Condensed coconut Milks. I find they don’t set properly I’m this. It may be the gum additives in them.
      Good luck!

      Reply
  2. Michelle J says

    September 4, 2024 at 10:13 pm

    5 stars
    Made this caramel slice for the first time today and it was a success. I like the fact the recipe includes notes and a video not just “the recipe”.

    I did cut into small squares because sometimes you just want a little sweetie to have with a cuppa or after dinner and the caramel slice ticks the box for me.
    Another success in the kitchen.

    Reply
  3. Liv-Monica Klungtveit says

    August 16, 2024 at 3:38 am

    I just made these, and they turned our really delicious! I sprinkled flakes of Maldon salt on the chocolate and can highly recommend that.

    Reply
  4. Eva says

    August 10, 2024 at 5:26 pm

    Made this today and it turned out great! Thanks for the recipe Nagi 🙂
    I do have a suggestion for people who do not like using desiccated coconut – you can substitute coconut for processed rolled oats: use an equivalent volume as the coconut. Place in a food processor and whiz until somewhat coarsely ground. (About the same texture as coconut) Optionally, toast the ground oats in a dry frying pan over medium high heat for a few minutes until fragrant. Cool before using in non-melted butter-based slice bases. I use this substitution for many slices and muesli bars etc. It works a treat.

    Reply
  5. Andi says

    August 5, 2024 at 1:02 pm

    5 stars
    I’ve made this recipe a few times now and it is an absolute winner. It’s easy to make and delicious and friends agreed it is even better than what you buy in a cafe.

    Reply
  6. Mel says

    August 2, 2024 at 3:57 pm

    5 stars
    First time making caramel and first time baking slices! They were super yum and chocolate layer was glossy and did not crack at all!
    I had a slightly bigger pan (9 inch x 11inch) and I actually preferred it thinner because there was less caramel making it a little less sweet (and more base which I looove). As expected, Nagi never disappoints 🙂

    Reply
  7. Grace says

    July 31, 2024 at 10:17 am

    Hi, I was wondering if there are lactose/ dairy free substitutions for this recipe? It look so good, I’m very excited to make it!!

    Reply
  8. J says

    July 26, 2024 at 3:57 pm

    Trying to correct previous comment! I didn’t let base cool as usual so it hasn’t worked but I think there’s a mistake I made along the way. It usually works really well.

    Reply
  9. J says

    July 26, 2024 at 3:55 pm

    Although it’s quite possibly something I’ve done wrong!

    Reply
  10. J says

    July 26, 2024 at 3:39 pm

    Made this twice and it was a hit. This time I decided not to let base cool because you said it still worked okay. I think the base has mixed in with caramel . Won’t do that again.

    Reply
  11. Kathrin Baumann says

    July 9, 2024 at 4:28 am

    Wo finde ich die Mengenangaben?

    Reply
  12. Hazel Gazzard says

    June 24, 2024 at 10:57 am

    5 stars
    SOOOO good thank you!

    Reply
  13. Margaret Crawford says

    June 15, 2024 at 8:47 pm

    I love your website but for this recipe I have reservations. Each to his/her own but I like the chocolate to be firm. Golden syrup in the caramel and properly tempered chocolate on top. If it is cut while warm the chocolate on top will crack along the fault lines.

    Reply
  14. Karen says

    June 10, 2024 at 3:23 pm

    5 stars
    Easy to make, very sweet, rich and delicious!

    Reply
  15. Bobbie says

    June 1, 2024 at 5:44 pm

    I haven’t made a chocolate caramel slice for ages. Saw this recipe and thought I would try it. OMG. It’s so easy and tastes divine. I couldn’t wait to start eating it. Chocolate does not break as Nagi said. I will be making it again and again for sure.

    Reply
  16. Sydney says

    May 28, 2024 at 8:44 pm

    5 stars
    Made this as my first ever slice recipe ever. I used Bobs Red Mill 1:1 Gluten free flour and it was a hit. Highly recommend some sea salt flakes on top too!

    Reply
    • Anita Asumadu says

      August 2, 2024 at 11:25 am

      5 stars
      I used Edmund’s gluten free plain flour in the base and it works perfect. This recipe is real hit in my family and I cut it into small slices for school lunches. Freeze and just take one out each day. Decorated beautifully by lunchtime.

      Reply
    • Leesa says

      July 20, 2024 at 4:45 am

      Thanks! Came to the comments specifically to see if anyone had tried this with GF flour.

      Reply
  17. Rakel says

    May 7, 2024 at 7:25 pm

    5 stars
    My 3 kids made this on Sunday, they had fun, did not look as good as yours but they sure tasted nice and there wasn´t a crumb left 🙂 x

    Reply
  18. Lisa Donaldson says

    April 11, 2024 at 4:15 pm

    Love your recipes and LOVE Dozer ❤️
    Would the caramel slice freeze OK?

    Reply
  19. Anna Penton says

    March 27, 2024 at 1:32 pm

    5 stars
    Absolutely the best caramel slice recipe I’ve found! So easy to follow the instructions, and worth it.

    Reply
  20. Bonni Marion says

    March 20, 2024 at 12:15 pm

    Not sure about the butter measurement. Is it 4 oz or 5oz for the Caramel Slice recipe? I don’t have gram measuring cups.

    Reply
Newer Comments
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2025
  • Privacy Policy & Terms
Site Credits
Maintained by Human Made Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!