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Caramel Slice

A stack of caramel slice on a white board with a wooden spoon and blue and white tea towel in the background with choc chips

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Caramel Slice

This Caramel Slice recipe is a classic that everyone loves. And what’s not to love? With a layer of delicious, sugary shortbread, a center of rich caramel, and a solid chocolate topping, it’s practically everything good in the world in one pan. If you’ve had this treat and thought it seemed complicated, this recipe will convince you that it’s not! Give it a try for your next gathering, or as a special treat for the kids.

If you need a quick no-bake dessert, try my Black Forest Cheesecake Cups. They are so yummy and look beautiful to serve to guests. If you want a gluten-free alternative, you can make a batch of this Gluten-Free Banana Bread. With or without added chocolate chips? That’s up to you!

Why You’ll Love this Caramel Slice Recipe

If you love sweet treats with a crunchy shortbread base, a creamy center, and a hard chocolate shell topping, then you’ll love Caramel Slice. It’s absolutely indulgent. My recipe is easy to make, and you can change up the recipe to suit your tastes.

What is Caramel Slice?

Caramel Slice is a delicious dessert recipe that consists of three layers – a crumbly biscuit base layer, a creamy caramel center, and a hard shell chocolate topping. This dessert is cut into squares and can be eaten with a fork or with your fingers for a tasty treat that’s great on cookie trays, at potlucks, or in your kids’ lunch box!

Where did Caramel Slice originate?

No one is absolutely certain of the origin of Caramel Slice, but it’s likely it originated in Australia or New Zealand. Despite it’s origin, it’s become a popular treat in many countries around the world for good reason – it’s really yummy! And it’s loved by people of all ages.

Helpful Equipment To Make Caramel Slice

These tools will help make this recipe even easier!

Recipe Ingredients

For the base:

  • 1 cup of all-purpose flour
  • 1/2 cup of brown sugar
  • 1/2 cup of coconut
  • 125g unsalted butter (melted)

For the caramel layer:

  • 125g of unsalted butter (chopped)
  • 1/2 cup of brown sugar
  • 1 tsp of vanilla extract
  • 395g can of sweetened condensed milk

For the chocolate topping

  • 200g of milk chocolate chips
  • 1 tbsp of vegetable oil

Large block of Caramel Slice with small slices cut off

How To Make Caramel Slice

Spray a baking pan with cooking spray, or line it with parchment paper. Set aside.

Melt the butter in the microwave in 5-10 second bursts, stirring between each. Then, put all the base ingredients in a mixing bowl and stir together until a thick dough forms.

Press into an 8×8 inch baking pan & bake at 160° for 15 minutes

Remove from the oven and set on the counter for about 15 minutes, then finish cooling in the fridge while you make the caramel center.

In a small saucepan over medium heat, mix butter, sugar, and vanilla. Let it simmer and bubble for 30 seconds, then add the sweetened condensed milk and whisk until all the bubbles disappear.

Pour the mixture into the cooled base and tip and tilt the pan until the base layer is evenly coated. Be careful because the caramel layer will be hot!

Bake the entire pan for 12 minutes at 140°. Remove from the oven and cool for 20 minutes on the counter, then put it in the fridge for 30 minutes

Finally, place the chocolate in a microwaveable bowl and pour the oil on top. Microwave for about 2 total minutes in 30 second increments stirring between each, just until almost melted, then stir to melt the remaining unmelted chocolate.

Pour the melted chocolate mixture over the caramel layer and return to the fridge for at least 4 hours to set.

Cut into squares and serve.

Prep Time

It takes about 5 minutes to prep the base layer, 10 to prep the caramel layer, and 3 minutes to prep the chocolate layer.

Can I make gluten-free Caramel Slice?

Yes, you can make this recipe gluten-free. It’s easy! Just substitute gluten-free flour in place of the all-purpose flour in the base recipe. Check your remaining ingredients to be sure they’re gluten free as well, but typically, the are.

Large block of Caramel Slice with small slices cut off with a red knife in the background

Ingredient Substitutions

  • Flour – You can use gluten-free flour instead of all-purpose flour. You can also use cake flour but your base may be a bit more crumbly. For a nuttier flavor, try almond flour. Or, you can up the coconut flavor and use coconut flour.
  • Brown sugar – You can substitute coconut sugar or even granulated sugar, but you may want to add a touch of maple syrup to add a bit of moisture into the base layer.
  • Coconut – Instead of coconut, substitute ground or chopped almonds or pecans for a yummy, crunchy base.
  • Chocolate – Any type of chocolate will do! Milk, semi-sweet, or bittersweet will be delicious. If you’re using dark chocolate, you may need to heat more slowly and use a touch more oil.
  • Sea salt – For an extra special flavor, sprinkle some coarse sea salt on top of the chocolate layer before it sets.

Tips & Tricks and Recipe Notes

  • Be very careful heating sugar on the stove. Watch your pan carefully, stir constantly, and keep the heat at medium.
  • Let your butter come to room temperature before you begin for the best results.
  • Use parchment paper in the bottom of your baking pan for really easy removal of your squares later.
  • Measure carefully – it’s easy for the caramel layer to be too sticky and runny if you measure incorrectly, so go slowly and check twice!

How to Store your Caramel Slice

Store your Caramel Slice in the fridge in a covered container for up to 5 days. It should stay fresh. Keeping it in the fridge might make the caramel layer a bit stickier, so let it sit at room temperature for 20-30 minutes before serving if you prefer.

You can also freeze your Caramel Slice. Wrap it in plastic wrap once it’s totally set. Then freeze in Ziploc bags for up to 3 months. Don’t bite into the frozen caramel as it can damage your teeth! Allow your Caramel Slice to thaw in the fridge for a few hours.

A stack of caramel slice on a white board with a wooden spoon and blue and white tea towel in the background

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but the salt content may affect the overall flavor of the recipe. I personally don’t mind the extra saltiness.

Can I use evaporated milk instead of sweetened condensed milk?

No, it is not recommended to use evaporated milk instead as it will affect the overall flavor and consistency of the caramel layer. You’ll need the sweetness of the sweetened condensed milk to make this recipe taste good.

Why did my caramel slice not set?

There are a few reasons, but most likely, your caramel layer wasn’t cooked long enough. Make sure you boil your mixture for at least 30 seconds. Also, make sure the caramel layer sets in the fridge for a full 30 minutes after cooling before you add the chocolate. If it still seems a bit runny, allow it to cool longer. If your Caramel Slice just won’t set, you can serve cold instead of room temperature.

How do you cut a caramel slice perfectly?

Remove your caramel slice from the pan and place it on a large cutting board. Then, use a large knife to cut your caramel slice in half, then in half again, or in smaller pieces depending on how large you’d like them. Cut all the way across the entire dessert, being careful to place the knife straight and even. Press firmly on the knife and make sure it goes all the way through the dessert before removing.

A stack of caramel slice on a white board

Conclusion

Caramel Slice is easy to make and will definitely satisfy your sweet tooth! With a deliciously sweet base, gooey caramel layer and classic chocolate topping, there’s no question why this recipe is so popular.

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A stack of caramel slice on a white board with a wooden spoon and blue and white tea towel in the background with choc chips

Caramel Slice


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  • Author: Sam
  • Total Time: 5 hours 50 minutes
  • Yield: 35 Slices 1x

Description

This Caramel Slice recipe is a classic that everyone loves. And what’s not to love? With a layer of delicious, sugary shortbread, a center of rich caramel, and a solid chocolate topping, it’s practically everything good in the world in one pan. If you’ve had this treat and thought it seemed complicated, this recipe will convince you that it’s not! Give it a try for your next gathering, or as a special treat for the kids.

If you need a quick no-bake dessert, try my Black Forest Cheesecake Cups. They are so yummy and look beautiful to serve to guests. If you want a gluten-free alternative, you can make a batch of this Gluten-Free Banana Bread. With or without added chocolate chips? That’s up to you!


Ingredients

Units Scale

Base layer:

  • 1 cup of plain flour
  • 1/2 cup of brown sugar
  • 1/2 of coconut
  • 125g unsalted butter (melted)

Caramel layer:

  • 125g of unsalted butter (chopped)
  • 1/2 cup of brown sugar
  • 1 tsp of of Vanilla
  • 395g of sweet condensed milk

Chocolate top layer:

  • 200g of chocolate milk
  • 1 tbs of vegetable oil

Instructions

Base layer:

  1. Preheat the oven to 320°F (160°C) and prepare a baking pan by lining it with parchment paper.
  2. Melt your butter in the microwave at 30 second intervals.
  3. In a mixing bowl, add flour, brown sugar, coconut and the melted butter. Mix it all together.
  4. Press the mixture into the pan and bake for 15 minutes.
  5. Wait until it has completely cooled and refrigerate for 4 hours.

Caramel layer:

  1. Preheat the oven to 280°F (140°C)
  2. Once your base as cooled for 4 hours, start to prepare the caramel layer.
  3. In a small pan, mix the butter, sugar and vanilla. On a low heat, allow it to slimmer and bubble.
  4. Add condensed milk and constantly whisk until big bubbles appear.
  5. Once large bubbles appear, remove from the heat and pour onto the cooled base.
  6. Tilt the caramel mixture until it has evenly spread.
  7. Bake in the over for 12 minutes.
  8. Wait until it has completely cooled and refrigerate for 30 minutes.

Chocolate Layer:

  1. In a microwave safe bowl or jug, add the chocolate and oil.
  2. Heat in the microwave 2 x 30 seconds – removing each time to stir.
  3. Pour onto base and caramel layer and ensure it covers evenly.
  4. Refrigerate for 1 hour.
  5. Remove from the fridge, cut into slice and serve.

Notes

  • To make cutting your slice easier, run a knife under hot water for 15-20 seconds, dry it on a tea towel or paper towel and make 1-2 cuts and then repeat the process.
  • If you are short on time or are worried about burning the caramel, you can purchase caramel in a tin – follow the instructions on the tin.
  • Prep Time: 5 hours 30 minutes
  • Cook Time: 20 minites
  • Category: Dessert
  • Method: Pan & Oven
  • Cuisine: International

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Caramel Slice Caramel Slice

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