Caramel Slice is a classic dessert featuring three delicious layers: a buttery shortbread base, a smooth and rich caramel filling, and a glossy chocolate topping. Also known as Millionaire’s Shortbread, it’s the perfect balance of sweet, creamy, and crunchy.
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Rich, indulgent layers that everyone loves
- Great for make-ahead desserts and gatherings
- Freezer-friendly for long-term storage
- Can be adapted for gluten-free or vegan diets
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Base: all-purpose flour, brown sugar, desiccated coconut, melted butter
- Caramel filling: sweetened condensed milk, butter, brown sugar, golden syrup (optional)
- Chocolate topping: dark or milk chocolate, a bit of oil for smooth slicing
directions
- Preheat oven and line a baking pan with parchment paper.
- Mix base ingredients, press into the pan, and bake until lightly golden.
- In a saucepan, melt caramel ingredients and simmer until thickened. Pour over the base and bake again.
- Cool completely, then melt chocolate with oil and pour over the caramel.
- Chill in the refrigerator until set. Slice into squares using a warm knife.
Servings and timing
- Serves: 20–24 squares
- Prep time: 15 minutes
- Cook time: 30 minutes
- Chill time: 2 hours
- Total time: about 2 hours 45 minutes
Variations
- Add sea salt to the caramel for a salted version
- Use white chocolate for the topping
- Make it gluten-free with gluten-free flour
- Use dairy-free condensed milk and chocolate for a vegan option
- Add chopped nuts to the base for extra crunch
storage/reheating
- Store in the fridge for up to 5 days in an airtight container
- Freeze for up to 3 months; thaw in the fridge before serving
- Best served at room temperature for soft caramel
FAQs
What is the best pan size for caramel slice?
A 20×30 cm (8×12 inch) pan is ideal for balanced layers.
How do I prevent the chocolate from cracking?
Add a teaspoon of oil to the chocolate and use a warm knife when slicing.
Can I make it without coconut?
Yes, simply replace the coconut with extra flour.
How do I know the caramel is ready?
It should be thick and golden, and leave trails when stirred.
Can I use store-bought caramel?
Yes, but it may not set as firmly or have the same depth of flavor.
What type of chocolate works best?
Use high-quality dark or milk chocolate depending on your taste.
Is it better the next day?
Yes, the flavors and texture improve after resting overnight.
Can I make it in advance for events?
Definitely—it’s perfect for prepping a day or two ahead.
How do I keep the base from crumbling?
Press it firmly into the pan and bake until just golden.
Can I double the recipe?
Yes, just use a larger pan or two pans and adjust baking time slightly.
Conclusion
Caramel Slice is a timeless dessert that combines layers of buttery, creamy, and chocolatey goodness in every bite. Whether you’re making it for a special occasion or just to treat yourself, this classic slice delivers rich flavor and perfect texture every time. It’s easy to prepare, store, and share—making it a reliable favorite for any sweet tooth.
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Caramel Slice
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes (including chilling)
- Yield: 16 squares 1x
- Category: Dessert / Slice
- Method: No‑bake / chilled
- Cuisine: Australasian
- Diet: Vegetarian
Description
Decadent caramel slice featuring a buttery biscuit base, rich caramel layer, and smooth chocolate topping—perfectly sweet and satisfying.
Ingredients
- 1 1/2 cups (150 g) plain digestive biscuits, crushed
- 1/2 cup (60 g) desiccated coconut (optional)
- 1/2 cup (115 g) unsalted butter, melted
- 1/3 cup (65 g) brown sugar
- 1 can (395 g) sweetened condensed milk
- 1/4 cup (60 g) golden syrup or corn syrup
- 1 cup (170 g) dark or milk chocolate, chopped or chips
- 1 teaspoon vegetable oil (to melt chocolate smoothly)
Instructions
- Line an 8×8″ (20×20 cm) baking tin with baking paper, leaving an overhang for easy removal.
- Combine crushed biscuits, coconut (if using), melted butter and brown sugar; press firmly into the base of the tin.
- In a saucepan over low heat, combine condensed milk and golden syrup; stir constantly until thick, pale golden, and gooey—about 10–12 minutes. Pour caramel evenly over biscuit base.
- Chill in fridge for 10–15 minutes to firm slightly.
- Melt chocolate and oil in a heatproof bowl over a simmering saucepan (or in short bursts in microwave), stirring until smooth. Pour over caramel layer and spread evenly.
- Chill in fridge for at least 2 hours or until set.
- Use overhang to lift slice from tin; cut into squares or bars with a hot, sharp knife. Store in fridge.
Notes
- Coconut in the base adds texture—omit if preferred.
- Watch caramel closely—prevent scorching by stirring constantly.
- Tap tin after adding chocolate to release air bubbles.
- Store slices refrigerated for up to one week, or freeze for longer storage.
- For variation, sprinkle flaky sea salt over the chocolate before it sets.
Nutrition
- Serving Size: 1 square
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg