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This caramel slice is a classic Australian dessert! It features a winning combination of a simple shortbread crust, gooey caramel filling, and a delicate milk chocolate topping.
If you’ve tried our Millionaire shortbread or caramel cookie dough bars, you’ll adore this caramel slice recipe. It’s an Aussie twist on both those desserts, but even more delicious!
Table of Contents
What is a caramel slice?
A caramel slice is a dessert popularly sold in Australian bakeries. It is a three-layer dessert that features a shortbread base, a soft caramel filling, and a chocolate topping.
Why this caramel slice recipe will be a dessert staple-
- Simple ingredients. No hard-to-find candy, flour, or chocolate.
- No baking is required. Besides the shortbread base, there is no need to bake anything.
- Easy to customize. Change up the flour, use different chocolate, or cut the dairy.
What we love about these caramel bars is just how incredible the texture is. A buttery shortbread base, a gooey caramel, and a chopping topping that melts in your mouth? I’m already salivating!
Ingredients needed
This recipe calls for pantry staple ingredients that you probably already have on hand! Here is what you’ll need:
For the shortbread base:
- Butter. Unsalted and softened.
- Sugar. White or brown granulated sugar.
- Flour. All-purpose flour, sifted.
- Salt. To balance out the sweetness of the dough.
For the caramel filling:
- Condensed milk. To provide a thick base for the filling.
- Butter. To provide a rich texture and flavor.
- Sugar. White or brown granulated sugar.
- Light corn syrup OR golden syrup. Adds sweetness and also prevents the caramel from burning.
- Vanilla extract. To enhance all flavors.
Topping
- Milk chocolate. Use good quality chocolate for melting. Chop the chocolate into small pieces for easy and even 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 once it’s set.
How to make a caramel slice
While a classic caramel slice contains three layers, making it doesn’t take a lot of time. In fact, the hard part is waiting for it to firm up!
Step 1 – Bake the shortbread crust
Preheat the oven to 350F degrees. While the oven heats beat together butter and sugar until fluffy. Sift in the flour, add salt, and mix until thoroughly combined. Transfer the dough to a pre-greased square pan. Press evenly until smooth. Prick with a fork to prevent the crust from puffing up.
Step 2- Make the caramel filling
Add the condensed milk, butter, sugar, corn syrup or golden syrup, and vanilla extract to a saucepan and place it over low heat. Stir until the mixture comes to a boil. Once boiling, stir more vigorously to prevent the caramel from burning.
Remove the caramel from heat when it reaches 225F on a candy thermometer. Continue to store for 2-3 minutes.
Pour the caramel over the shortbread base, spread it evenly, and let it cool.
Step 3- Melt the chocolate
Add chopped milk chocolate and coconut oil to a microwave-safe bowl. Microwave at 20-second intervals and mix until the chocolate is fully melted and smooth.
Pour the chocolate over the cooled caramel topping. Spread evenly and allow it to set at room temperature.
Step 4- slice and serve
Once cool, slice into even pieces and serve.
Tips to make the best recipe
- Don’t skip the corn syrup. Corn syrup and/or golden syrup prevents the sugar from crystallizing which in turn, yields an incredibly smooth and gooey caramel.
- Use full-fat condensed milk. Using light or fat-free condensed milk causes the caramel filling not to set properly.
- Cook the caramel on low heat and keep stirring. These two things will ensure that you don’t burn the caramel.
- Chill the dough. Chilling the shortbread dough for 15 to 60 minutes will help you roll it out easily.
Variations
The beauty of this dessert is that you can do a few tweaks to it and still achieve the most perfect slice. Here is what we’ve tested:
- Add some salt. For a salted caramel slice, sprinkle some coarse sea salt on top.
- Use white or dark chocolate. For a sweeter or richer note, switch up the chocolate used on top.
- Cut the dairy. Use coconut condensed milk, dairy-free butter, and vegan chocolate chips for the topping.
- Make it gluten-free. Use gluten-free flour for the shortbread crust and this dessert is suitable for celiacs.
Storage instructions
To store: Place caramel slices in an airtight container for up to 5 days. You can leave the slices at room temperature. But if it is too hot where you live, refrigerate them to prevent the chocolate topping from melting.
To freeze: Caramel slices are the perfect treat to freeze. Freeze it in individual servings wrapped in food wrap. Then place the slices in an airtight bag or container and enjoy within 3 months.
More Australian desserts to try
Frequently asked questions
Caramel slice, also known as caramel shortbread, has a Scottish origin and dates back to the 12th century.
As the modern recipe of caramel slice first appeared in an Australian magazine and became very popular, caramel slice is associated not only with Scottish but also Australian cuisine.
If the caramel filling doesn’t set, you most likely haven’t cooked it long enough. The caramel should be pourable but thick when you remove it from the heat. It takes around 10 minutes for the caramel to set.
There are a few tips you can use to get perfectly neat caramel slices. First off, if you have the caramel slice in the fridge, let it sit at room temperature for 5-10 minutes before cutting it.
Run the knife under warm water. Dry the knife and cut while the knife is still warm. Clean the knife after each slice to get super neat pieces.
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 all the caramel ingredients 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.
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 🙂
Hi. Thank you for the recipe. I just made it and I hope it tastes good. The caramel was very watery so I thickened it with a bit of confectionate sugar and while I love dark chocolate it was very bitter.
Hi Felicia! Hope it comes out well- The dark chocolate was purposely left bitter because the caramel is so sweet 🙂
Didn’t have enough caramel to cover even 8 flatbread pieces !! I checked your recipe twice and still doesn’t seem to be enough – not sure there isn’t a misprint? Plenty of chocolate but will only have 8 small crackers about an 8 x8 pan would have done it!! What can be wrong? Yours looked so scrumptious.
Nan, I am so sorry- I completely forgot to update the ingredient list- I’ve made the correct amendments!
Matzah with the right toppings or made into a kugel or French toast like dish is actually pretty good. Trust me -I have to eat it for a week every year over Passover! Of course you could also use it to make these – now that’s delicious!
Hahaha that sounds so good actually- In French toast, yum!
Thanks Jessica!
I think these may gluten unless you search for special gluten free matzah crackers. Regular matzah is made with several flours including wheat and barely. I am no expert with these things so maybe you could clear this up for me
Thanks, Mary
Hi Mary- That’s correct, these were used with gluten free matzahs 🙂
This wasn’t enough caramel for me…
Ahh I’m sorry to hear that, Cassi- Did you make any changes to it? It typically tends to over cover it.
These look outstanding Arman! I have Pinned this one and must make it soon, wow.
Thanks Kevin! Cheers!
Here in the Netherlands we eat matzah crackers during easter, with butter and sugar. I’m sure they taste better then. Great recepy!
Ohhh that sounds delicious Jasmijn! Thank you! 🙂
As Jenn said we also covered those suckers from corner to corner with salted butter OR soaked them in egg and sprinkled with cinnamon sugar. Fried cinnamon sugar Matzoh = good. Not as good I dare say as Salted Caramel Slice. I may have to order or make some gluten free just for this genius recipe.
Just made these… and they are cooling in the frig. Curious why your caramel looks light colored? I also used coconut sugar and the caramel was a very dark brown.
Hi Christine! Glad you’ve tried them out! 🙂
As for the caramel colour- It depends on when you remove them from the heat- The first batch I ever made (and the ones I posted before reshooting them) were really dark because I let them boil almost until it was burnt- The ones here I was really careful to boil very lightly and just until it simmered- removed from the heat and covered the crackers. Granted, the most recent version is much stickier!
Dear Arman, you had me at ‘no-bake’!! I must say these are the most fantastic healthy treats I have seen. You have truly amazed me with this recipe. I would not be able to stop from snacking on these. Wishing you a wonderful weekend, Catherine
Thanks Catherine- I think I’ve made it my mission to make everything no bake or as many things as possible!
Oh whoa. These look great! I love the salt on top.
Thanks Mandy- Definitely key for the sweet/salty taste! 🙂
Oh goodness, these look amazing! I love love love the sweet/salty combo, all day everyday.
You and me both, Abby- I even salt my oatmeal!
These look fabulous! Love that you used crisp bread as the base. Caramel and chocolate is THE BEST!!!
How GOOD of a combination is it Allie- ALMOST as good as chocolate and peanut butter!
These look so good, Arman! I have had these before, but the unhealthy version. I like your take on it much better!
Thanks Kelly! Sometimes the added steps are worth it haha!
no one in their right mind eats matzah crackers plain – matzah is great for cooking with, but eating it, nah, not so much. But matzah brei or matzah kugel, now we’re talking.
Matzah Brie?! Why have I not heard of this goodness!
I HAVE to make these! They look amazing 🙂
Please do, Sarah 🙂
DROOLING!!!!!!!!!
YUM! I made something similar to these using Saltine crackers awhile back. Can’t go wrong with chocolate and caramel.
Never…..Saltine crackers!!!! I did some saltine cracker challenge in America and my throat was never the same.
What are Australian bagels like??? I love that you don’t waste food. I have so much random crap I don’t love that I need to use up… smart idea. I usually just end up giving them to someone. I have commitment issues with new foods but always want to try them!
Are you secretly a Jew? I so appreciate your use of matzah in this recipe. Like totally amazing.
Yes. Fill up my cup. Mussel toff.
I will dig out my ancient jar of coconut oil for these. I love anything with a sweet and salty combo, especially when you toss caramel into the mix. Heart swoons.
Oh yes….sweet and salty is my favourite combination and I need to pick your brain on some recipe ideas.
I’m ready for you. Idea me. 🙂
I’ve never had Matzah crackers before… and after hearing your review, I’m not in any rush to. Except if they are used in this recipe – it looks delicious!
My city is known for being really WASPy. So we don’t have a lot of authentic ethnic food here… just a lot of Starbucks and gourmet food shops so that people can buy pre-marinated salmon and prepared salads, and pretend like they actually cook.
That is why you were put on earth, Chels. To be living in that city to be the pioneer….adventurous foodie. You and blackbyrd take over the world.
No matzah! I only eat it when I have and smothered in cream cheese or buttah. However, this is a fascinating little experiment you did. Bravo!
Cream cheese AND butter? I knew you were awesome for some reason. 😉
i’ve been on a quest for GF matza crackers for years! they tease me every time i pass by that easter isle!! If you find any, let me know. I’ll pay you to ship me some, and i’m not joking. LOL!
I’ve seen them haha! If we have them, you guys have to have them!
Salted caramel sauce and chocolate are essentially perfection and when turning it into a portable treat? Win.
For me, ‘Kalter Hund’ [look up the literal translation and be prepared to laugh] was a must at every childhood birthday. A chocolate frosting type spread layered with shortbread – far from healthy but the best.
“to make yourself popular in the workplace” <- I like that we think in similar ways here. Coworker of the month for bringing treats like this? Absolutely.
O.m.g those look delicious- I’ll have to get my German friend to send me some!
I make cranberry coconut chocolate bark using crackers…love the crunch!
Oh that sounds delicious- thanks for the idea!
It’s almost 9 on Friday night (I”m super lame but it’s ok because I’m old) and I wish I had some of those carmel treats!!!!
Never lame. Never ever ever lame 😉
When I was a kid I actually liked matzoh crackers but now they are way too bland. I have tried to coat them with almond butter and slices of banana but they still leave something to be desired. This is a brilliant idea! I hate wasting food. I have made something similar except you use saltine crackers and make a caramel with brown sugar and butter. Then you simply throw a load of chocolate chips on top and melt it (briefly) in the oven. Spread, add slivered almonds and voila! But a matzoh cracker crust sounds much cooler.
When you were in New York did you ever try a knish? Being the potato devotee that you are I think those would be right up your alley. Even I, confirmed potato disliker, thought knishes were mighty tasty.
Hope your weekend is terrific!
I never did- but now when I go back I’ll need to! Wow, that version with the added nuts sounds delicious- I’ll try that out next time!
YES! My best friend in grade school was Jewish and her mom made these all the time. Totally forgot about them!!!
I kind of want to be Jewish now….
Oy vey.
Ohhh yummyu yummy! I’ve made something similar in the past called “Christmas Crack” and it was DIVINE. I can only imagine how good your version is with homemade eerrrrrything!
Thanks Christine! Hahaha Christmas Crack….What a great title to get in trouble for 😉
Being Jewish, I can say you have not lived until you have had my Dad’s fried matzah!!! My dad is no longer alive but I am sure others can get close! 😉 It was not healthy but it was delish!!!!!!
Fried Matzah sounds absolutely delicious- God bless your father for coming up with such a creative twist!
OH MY GOD THESE LOOK SO SO SO GOOD!
Thank you Yasmin!
OH MY GOSH my mom makes these for Christmas!! They are so so so good and I can practically taste them just looking at your pictures.
Just like me and your smoothie. Swap?
This makes me want a caramel and chocolate grilled sandwich. I think I’ve found my lunch! Looks delicious!
Wow. Ellie- that sounds absolutely sinfully delicious. I hope you rectified it!
Oh my gosh Arman!! I need this in my life…like right now! These are amazing! I could probably (and easily) eat an entire pan of these all by myself in one sitting! I think I tried Matzah crackers years ago and I’m pretty sure I ate them plain and no, they were not all that good. For something like this though, I’m sure they work perfectly!
Thank you Holly- you may certainly eat an entire pan- it fuels little babies…yes.
I had the exact same experience with Matzah crackers! It was SUCH a disappointment. But I can eat anything with caramel and chocolate. I love how you call these healthy because they’re homemade. I totally agree! Health for the mind is just as important, and you’ve got all those healthy fats from the coconut, not to mention that powerhouse of antioxidants in the cocoa powder…sheesh, you could practically consider these breakfast! 😛
This WOULD be an epic breakfast option……it may have been in fact a starter to my oats. Oops.
I’ve never had Matzah crackers before…although it sounds like I’m not missing out on much. Of course, adding caramel, chocolate and sea salt is going to make anything better 😉
Hahaha actually..adding it to even cardboard sounds appetising.
I’m Jewish and tasty crackers they are not!!!! Unless you slather them in grassfed butter and dust them with sea salt! Or make these bars, holy yum!
Okay…..sea salt and butter. I’m giving this a savoury twist. You genius, you. Mussel Toff.
I’m not sure if I’ve ever had Matzah crackers before… but I’ve definitely had some crisp breads that I wasn’t too keen on. Chocolate and caramel make anything edible though…. and so does almond butter. Which I need right now. Thank goodness it’s almost time for breakfast — maybe I’ll even add chocolate 😉
Oh man, we need to recreate this with an almond butter layer between the caramel and the chocolate. Yes? Yes.
Hi there!! I made this today and it rocks!! ?? got my almond butter coming next month (recurring Amazon order, hee hee!!)
Your recipes are awesome ????
😀 Thanks SO much, Katy- I’m so glad you enjoyed them, this is one of my favorite recipes! 🙂
I tried Matzah crackers once and it wasn’t for me. Anything with chocolate, however, I can get on board with. This looks pretty good and thanks for sharing as always. Your recipes are simple and delicious looking.
Thanks, Hol! It definitely needed chocolate to make it palatable 😉
you kill meeee! I actually have an open box of matzah at my place because my mother forced it upon C and I. There’s a reason we only eat that crap 8 days a year. Although my mother who cannot stand wasting food will make matzah brei (look it up) in the middle of the summer. She’s something else….I’m half asleep at the airport. Boarding! Adios xoxoxoxo
Please tell me I’m not going crazy for thinking matzah brei looks delicious……
I love matzo brei…and I also like matzo with butter spread on top, then sprinkled with salt. Entirely different than the cardboard it is when eaten plain.
hahahaha AMEN!
The day I find coconut sugar is the day I am making that caramel sauce! yum!
We don’t have any cities big enough in Scotland to have cultural/ heritage areas! Wish we had a middle eastern area though – grilled meats, dates and baba ghanoush… That would be awesome!
So good- A middle eastern area would be amazing- And just the damn smell!
Oh hello healthy snackage. I went to a Jewish deli in New York with my Dad and had a sandwich the size of my face – it was insanely big but obviously really good. Party staple as a kid was biscuits called party rings – they were at every single party without fail. Before I moved out to the burbs I lived in Brixton in London which had loads of Jamaican food. We had a restaurant 2 minutes from my house that had the most insanely delicious food – jerk chicken, plantains, rice and peas – omg it was so good.
That is why I love those Jewish deli’s- A sandwich could feed a family of 10….or 20.
Jerk chicken sounds pretty epic right about now.
it made me seriously consider cardboard to be appetising. Hahahahaaaaa. I love you.
100% dark chocolate, yessss!! Love it – and I bet it’s delicious with caramel!!
Off topic: I’m so sorry I am missing all the Sunday link ups since MONTHS. BUT i just can’t get my brain together on weekends (too much booze?) to write a post and the rest of the week is craziness. Do you accept an apology in Lindt chocolate?
YES- seriously, because the caramel is sweet, it makes the dark chocolate even better!
DON’T APOLOGISE. Seriously. You stupid penguin- I’m glad your out LIVING. GO.
I expect Lindt chocolate regardless.
You had me at salted caramel…yum! I think I’ve tried Matzah crackers out of a box and if memory serves right, I really liked them! What I do remember with certainty, however, is food from my birthday parties back in the day. Party ring biscuits (think colorful frosting), mini heart-shaped pizzas and sausage rolls were a few favorites!
Oh Khushboo. I hope you were either drunk or really hungry when you ate those crackers to really like them!
SAUSAGE ROLLS. I’ll let you in on a secret- I’m working on a healthy version of it 😉
One of my sorority sisters is Jewish and she brought us Matzah crackers. I’m with you, they are nastttty.
Hahahaha. Seriously, I remember cardboard in primary school tasting better!
HAHAHAHA this is amazing! I never understood why anyone liked matzah. I always assumed it was because I was forced to eat it for a week every year and those that actually enjoyed it, weren’t Jewish. A wonderful way to turn it into something delicious 🙂
Thank you, Brittany- You bet I had to make the cardboard into something tasty 😉
This is definitely a food I would demolish if it were at a party. Holy yum! Its almost as if I can actually taste them…that’s how fantastic your pictures are. Just letting you know 😀
Thank you so much, Audrey- that means alot!
Matzah crackers are indeed bland, dry and awful. Good work with making them into something tasty! I am Jewish and of course all of my supermarkets cater to and feature Jewish/kosher foods (beyond being a religious thing, Jewish delicacies are totally a culture thing)..Long Island/New York is known for it’s large Jewish population..Which were your favorite kosher delis when you were in the city? You must miss our bagel stores as well.
I LOVED the lower east side- my standard order was hot mustard, swiss and pastrami- Oh Meredith why make me crave it again!
Oh these look awesome, especially considering Matzah crackers don’t have much of a taste. Nice way to turn them into something tasty 😉 The neighborhood I’m living in at the moment isn’t known for anything that I know of, but the one where I work is Jewish central for Pittsburgh. It’s pretty cool, and they have amazing food that I love to take advantage of for lunch 🙂
Thank you! Seriously, I would sell my sister to have lunch at a Jewish deli everyday.
…Ok so I would even sell my sister to eat at a Jewish deli once.
Dark chocolate and caramel – perfect combo!
I’m with Lauren on the party rings, those things were awesome. That and chocolate cake, obviously. Although I’m pretty sure one of my favourite parts of every party was getting my party bag to take home full of toys and treats haha!
Toys? The best part was indeed the party bags…I remember cursing friends who didn’t provide them!
How have I never thought to put chocolate like this on top of crackers!?! Genius, sir! I’m a major bitter chocolate person so I can def see where the 100% dark would be best. But also how have you never heard of matzah…. aren’t you and Davs like friends.
YES- 100% goes well with the overly sweet caramel.
Me and Davs hate each other.
I love this recipe! I want to make it for My family.i guess brown sugar will work too? And some other kind of crisp bread I guess.
We got to try Matzah crackers in elementary school. It’s sooo bland and not even crunchy! But a nice experience in a way…
Childhood birthday staple? Um I think simple marbled cake and cheesecake since this was/is my favourite (only my mum’s:-) )
YES! Definitely try it out- My mum’s version was literally any dry cracker + caramel sauce (brown sugar + butter) and even cooking chocolate on top 🙂