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My homemade caramel slice recipe features a buttery shortbread crust, a gooey caramel center, and a rich milk chocolate topping. It’s decadent yet deceptively easy to make.
Want more dessert bar recipes? Try my raspberry bars, oatmeal chocolate chip bars, raisin bars, or peanut butter blondies next.
If I had to pick a highlight of living in Australia, it would be our desserts, and none quite encapsulates Australia like our caramel slices.
They’re made with layers of flaky shortbread, gooey caramel, and a thick sheet of melted milk chocolate. As if they couldn’t get any better, there’s practically zero baking involved.
Table of Contents
Why I love this recipe
- It’s made with simple ingredients. The only ‘niche’ ingredient is golden syrup, but you can use corn syrup instead. The rest of the ingredients are pantry staples.
- Easy to customize. Make these bars dairy-free or gluten-free, or swap the chocolate to change the flavor entirely.
- A gorgeous texture. The unique balance of textures from each layer seriously takes these bars over the top. No one will be able to resist–I guarantee it!
Ingredients needed
Shortbread base:
- Butter. I used unsalted butter since we’re already adding salt to the crust. Make sure it’s softened to room temperature.
- Sugar. I prefer white sugar, but brown sugar also works, though the base will be darker.
- Flour. Use sifted all-purpose flour, gluten-free if needed.
- Salt. To balance out the sweetness of the dough.
Caramel filling:
- Condensed milk. To provide a thick base for the filling. I tested low-fat and full-fat and strongly preferred the texture of full-fat condensed milk.
- Butter. For a rich texture and flavor.
- Sugar. Use white or brown sugar.
- Light corn syrup OR golden syrup. Adds sweetness and also prevents the caramel from burning. I tested both since golden syrup can usually only be found in the UK and Australia, and both worked equally well.
- Vanilla extract. A must for caramel.
Chocolate topping:
- Milk chocolate. Use a good-quality chopped-up chocolate bar for melting.
Coconut oil. A small amount of coconut oil added to melting chocolate gives it a glossy finish. It also helps prevent the chocolate from cracking.
How to make caramel slice
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat oven to 180C/350F and grease an 8×8-inch square pan with cooking spray.
Step 2- Mix the shortbread dough. In a large bowl, beat together the butter and sugar until fluffy. Sift in the flour and salt and mix to combine.
Step 3- Bake. Transfer the dough mixture to the pan and press until smooth. Prick with a fork. Bake for 15 minutes or until just golden. Remove from the oven and let it cool completely.
Step 4- Make the caramel. Place all the caramel ingredients into a small saucepan over low heat. Stir until boiling. Once boiling, continue to stir vigorously so it doesn’t burn. Once it reaches 225F, remove it from the heat and stir for another 2-3 minutes.
Step 5- Add the caramel layer. Pour over the shortbread base and allow it to cool completely.
Step 6- Add the chocolate layer. Once the caramel has cooled, melt the chocolate and coconut oil in the microwave. Pour on top and spread evenly. Let it cool to room temperature before slicing.
Arman’s recipe tips
- Don’t skip the corn syrup. I know corn syrup has a bad rap, but it’s essential in this recipe. It keeps the sugar from crystalizing and makes for a smooth, creamy caramel.
- Chill the dough. Before pressing it into the pan, refrigerate the dough for 15-30 minutes so it’s easier to roll out.
- Use a candy thermometer. It makes timing the caramel much easier!
Variations
- Make it dairy-free. Use coconut condensed milk, dairy-free butter, and vegan chocolate chips for the topping.
- Swap the chocolate. Use dark chocolate or white chocolate instead…or a mixture of all three!
- Slice with a warm, very sharp knife. Getting clean cuts can be tricky, but the best trick I’ve found is to run a knife under hot water, then slice, wipe the knife clean, and repeat. It takes a bit longer, but your patience will be rewarded!
Storage instructions
To store: Place leftover bars in an airtight container and store them in the fridge for up to two weeks.
To freeze: Wrap leftover slices in plastic wrap, store them in a freezer-safe container, and freeze them for up to three months.
Frequently asked questions
If the caramel is runny, it is likely because low-fat condensed milk was used or the caramel wasn’t cooked for long enough. When you remove it from the heat, the caramel should be pourable but thick. It takes around 10 minutes for the caramel to set.
Millionaire shortbread is a classic UK dessert made with a firmer caramel layer, whereas caramel slice is an Australian dessert known for having a very soft, gooey caramel layer.
More easy desserts
Caramel Slice
Ingredients
Shortbread
- 1/2 cup butter unsalted
- 1/4 cup sugar
- 1 1/3 cups all purpose flour sifted
- 1/4 teaspoon salt
Caramel
- 2/3 cup condensed milk
- 1/2 cup butter
- 2/3 cup sugar
- 2 tablespoons golden syrup or light corn syrup
- 1 teaspoon vanilla extract
Chocolate
- 7 ounces milk chocolate chopped
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 180C/350F. Grease an 8 x 8-inch square pan with oil and set aside.
- Beat together the butter and sugar until fluffy. Sift in the flour and salt and mix until combined.
- Transfer the mixture to the lined pan and press down until smooth. Prink with a fork. Bake for 15 minutes, or until just golden. Remove from the oven and let it cool completely.
- Place the condensed milk, butter, sugar, golden syrup, and vanilla extract into a small saucepan and place it over low heat. Stir very well until it begins to boil. Once boiling, continue to stir vigorously, ensuring the caramel doesn’t scorch. Once it reaches 225F on a candy thermometer, remove it from the heat while continuing to stir for another 2-3 minutes.
- Pour over the shortbread base and allow it cool completely.
- Once the caramel has cooled, add the chopped chocolate and coconut oil into a microwave-safe bowl and microwave in 20-second spurts until melted.
- Pour over the top and spread evenly. Let it cool to room temperature. Once cool, slice and serve.
On photo they really look amazing. I need to try this for sure.
I see that, in the URL, the recipe is named “healthy no-bake caramel slice” and I was going to complain that after trying it, I found that it’s not no-bake, and with the amounts of butter and sugar in the slice, it’s certainly not healthy. Buuut I see that the title on the page does not have these, so, I guess it’s accurate now 😉
I made these and they’re definitely yuuuummy! It’s hard to eat only one. So, thank you for such a cool recipe!
Note: I found that when they come straight out of the fridge, the caramel is rather hard. So, if I were to bring these to a party or so, I would make them the day before and not refrigerate them at all. Otherwise, I’d give them maybe an hour to warm up outside of the fridge before consumption.
Well, I just figured out Why you included the recipe for the caramel. Thanks for adding that in for is Americans. Not too happy about having to use corn syrup, though. It’s so bad for you.
Sandra
Hi Arman. I love short bread, but gluten doesn’t agree with me. Do you have a gluten free flour substitute?❤️
Yes! Swap out the flour for a gluten free blend that uses xanthan gum (like bob’s red mill)
I assume 1/4 *cup* of water for the caramel sauce?
That is correct, thanks Zena!
your coconut-caramel is awesome! thank you!!!
🙂 Thanks so much, Britta!
I am not Jewish but I LOVE LOVE the Rakusen’s Matzo Crackers. Nothing added just the cracker sheets. I can eat at least 3 sheets at one go. (wheat addiction) However I couldn’t make your recipe here in HK as the Matzos we get are made from Wheatflour and water.
oh no!! I hope you’ll find a suitable option, Tina- You could try gluten free graham crackers or saltines 🙂