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!!)
This is the best caramel slice I ever made. Chefs kiss 😙
There is a kiwi version in our bible…the Edmonds cook book….that uses dark brown sugar and golden syrup in the caramel layer. So good
Nagi…this is the best fkn caramel slice I’ve ever had in my LIFE! 🤤
Thank you for being the goddess of great food!
Nagi, your recipe notes have taught me so much! You are an absolute legend! Thank you for all you do!
So easy and absolutely delicious. The caramel set perfectly and I followed the instructions on cutting it which resulted in beautiful layers.
Public service announcement: Caramel slice is better with white sugar – at least for the caramel layer.
The caramel will be lighter in colour but it will taste “fresher”.
With brown sugar it is more like dulce du leche, work white sugar more like… Werther’s.
Thank you, I love the white sugar version!
Love this recipe and so does everyone I’ve made it for so far. My partner and I aren’t fans of coconut and even though the recipe says it can’t be substituted I swapped it out for the same amount of rolled oats and it’s awesome 👍🏼
I made this caramel slice but was a bit pale and noticed that Nagi used a darker brown sugar in her video. I did not see that until after I made mine. My first attempt at making caramel slice and made the base gluten free. Can anyone tell me is that the reason for the caramel to be pale in colour
I made these for the first time today and OMG they are devine! My husband and son who are self-proclaimed caramel slice connoisseurs, loved this recipe. It’s definitely going to be a regular in our house now. Thank you Nagi!
Incredible!!!
I’ve made this recipe so many times I thought I should finally comment! My Partner always requests this, and it’s a hit with his family & friends.
Also I’ve found the recipe is very forgiving, if you leave it in the oven for slightly too long or forget to whisk the Caramel constantly for example – it still turns out DELISH! 🙂
They came out good, but I had used a milk chocolate as the topping and it was a rad bit to sweet but adding some kosher salt on top helped it out
This recipe is so easy to follow and it was delicious – I used dark chocolate and added 1/2 tsp of Maldon sea salt flakes to the caramel and then a light sprinkle on top of the melted chocolate. I baked it for my Team at work and they loved it. Thanks Nagi – You are just the best xx
5 Starts as always I hope the kindness you’ve shown all the world finds it’s way back to you dear Nagi.
Loved it Nagi. There isn’t a day where you haven’t make my life easier . I can always rely on your recipes for breakfast, lunch, and dinner and your deserts are to die for. Team Nagi!
Love this recipe! Worked perfect!
I’d love to make ahead though. Would this be suitable to freeze and then unfreeze at room temp?
Gigi- I have successfully frozen and defrosted these without issue.
I would freeze it as have a cafe and all my commercial slices come that way. I have always frozen my goods if I had to preserve the aging process
OMG! The most decadent thing I’ve ever made!🤩 So gorgeous!
And incredibly easy to make!
Nagi, you’re a legend! Your recipes never fail to impress!❤️
About to make this caramel slice for the first time to take to a family picnic tomorrow. We make lots of your dishes Nagi and your so appreciated in our family. Thank you 💯
I haven’t made caramel slice since my daughter was diagnosed with Coeliac disease, but with your recipe being in the spotlight I had to try this version. I made it with Well & Good Gluten Free plain flour (subbed 1:1) and it turned out perfectly. I think my daughter will be asking for this every day!!!
I couldn’t find a note 1B in relation to the condensed milk?