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Home Baking

Caramel Slice

By:Nagi
Published:6 Mar '20Updated:7 Oct '23
857 Comments
Recipe v Video v Dozer v

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

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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 230 votes
Servings12 -16
Tap or hover to scale
Print
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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

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

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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!

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857 Comments

  1. Sheila says

    December 3, 2023 at 10:09 am

    5 stars
    A delicious sweet treat, easy to make following Nagi’s awesome instructions. Loved by everyone.

    Reply
  2. Mikaela says

    December 1, 2023 at 9:45 pm

    5 stars
    I have made this recipe a few times now and it’s been perfect every time! It’s not too sweet and the caramel flavour is perfect!

    It’s the recipe I go to when I’m looking for a easy to eat dessert that will be a crowd pleaser!

    Reply
  3. lily says

    November 30, 2023 at 3:19 pm

    5 stars
    I made this slice for a bake sale once and now my friends always ask me to make it again for them.

    Reply
  4. Lisa says

    November 26, 2023 at 10:44 pm

    Thank you so much for the recipe, notes and video! I turns out my oven is a good 10 degrees off but thanks to your video I waited for the visual cues before moving onto the next step. Thanks so much, Nagi!!!

    Reply
  5. Ellena says

    November 19, 2023 at 12:40 am

    Can the plain flour in the base be substituted one to one for gluten free plain flour?

    Reply
  6. Dozer Fan says

    November 15, 2023 at 5:58 pm

    I love this recipe so much! It is my new favorite dessert. I add about a pinch of salt into the caramel, and it makes it perfect. Dozer gets a 10/10, so cute! Thank you so much for this recipe Nagi. 🙂 xxx

    Reply
  7. Mel says

    September 18, 2023 at 9:16 pm

    5 stars
    Perfect every time! Such a hit with the whole family, work colleagues and for friends! As I’m trying to watch our sugar intake I substituted half the amount of sugar with a brown sugar sweetener and half the chocolate for the top layer with sugar free chocolate – no difference in flavour at all, but half the sugars and calories!! Now I can feel slightly less guilty when reaching for another piece or three!

    Reply
  8. Ashley says

    September 13, 2023 at 12:21 pm

    5 stars
    I messed up the first time as I didn’t read the recipe so my husband ‘saved’ my caramel but the secong time round, I made sure I read the steps properly and I’m super proud of the caramel slice I made! One of my favourite childhood treats and now I am confident to make my own! I like a thinner chocolate crust so I used the rest of the chocolate to make dipped strawberries, so good!

    Reply
  9. Melinda Burge says

    September 11, 2023 at 7:29 am

    5 stars
    My mum used to make caramel slice when I was a kid, and we would take our single pieces to school as a morning tea snack. She didn’t make it too often. I have always been a little too fond of food! Recently I started buying it from the supermarket but at $7.50 a slab figured it would be more economical to make it at home. Imagine my trepidation at my first attempt one Friday night. I did it slowly, ensuring I got each step right. By 3am it was set and ready. There was no holding me back! It lasted two days, which was longer than I anticipated. A great recipe. Thanks, Nagi!

    Reply
  10. Diane says

    September 8, 2023 at 9:29 pm

    5 stars
    Love your recipe
    love your dog.

    Reply
  11. Kath says

    September 3, 2023 at 11:51 am

    5 stars
    Amazing! Worked perfectly 🩷 your recipes are my go to’s!!

    Reply
  12. Jen T says

    August 22, 2023 at 12:27 am

    Can the coconut be substituted for people with allergies??

    Reply
  13. Lana says

    August 20, 2023 at 9:32 pm

    Every single recipe from Nagi is a hit!!!! Sweet or savoury doesn’t matter. This caramel slice was no exception.
    I will say the caramel was very very sweet for my taste, next time will probably half the sugar, because I will be making this again for sure!
    Thank you Nagi for sharing your delicious recipes with us.

    Reply
  14. Laura Power says

    August 10, 2023 at 2:17 am

    5 stars
    I loved this dessert! We’re in the US and my Australian friend asked for caramel slice for his birthday – he said it was perfect!!

    Reply
  15. Rebekah says

    July 31, 2023 at 7:55 pm

    5 stars
    I have to say this is the best recipe! My family is hooked! I tried making it with both Nestle condensed milk and the Aldi brand and the Aldi brand comes out on top! It worked and tasted much better than the Nestle brand. I think because they use whole milk to make it unlike Nestle who use skim.

    Reply
  16. Jessica says

    July 8, 2023 at 7:09 pm

    5 stars
    Great recipe, very popular

    Reply
  17. lucretia battle says

    July 5, 2023 at 5:52 am

    5 stars
    easy instructions – turned out perfect – scrumptious- not sickly sweet – can be made in advance – another winner and keeper – your recipes are divine and easy to follow

    Reply
  18. Kara says

    July 3, 2023 at 10:29 pm

    5 stars
    First time I’ve ever made caramel slice and I’m so glad I chose Nagi’s recipe to do it!

    I made it for my 2 young daughters, who loooove caramel at the moment.

    It was an absolute hit! They both loved it.

    Very simple to make, but definitely very time consuming. Lucky it was the school holidays when we made it, but even then, they lost interest in helping as it was time consuming.

    Coconut base was enjoyed by the husband – a nice touch – he advised.

    Tastes really good and not overly sweet. I’m not a fan of sickly sweet caramel slices.

    Was a great slice. Would only make again if I had lots of time up my sleeve.

    Reply
  19. Lynda says

    June 22, 2023 at 5:43 pm

    5 stars
    Question, the base of my caramel slice is quite hard, what am I doing wrong?

    Reply
  20. Lorraine Hosgood says

    May 31, 2023 at 3:27 pm

    5 stars
    I followed this recipe exactly except instead of vanilla essence, I used coffee essence – brilliant. This is a regular one for me now.

    Reply
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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

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