Caramel Slice
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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.
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 (although many would argue it’s the lamingtons).
They’re made with layers of flaky shortbread, gooey caramel, and a thick sheet of melted milk chocolate. The shortbread base needs a quick bake, but everything comes together without an oven.
Anyone who has ever tried making these before knows the hardest part is balancing the caramel so that it’s both gooey and holds its shape when sliced. I tested a few temperatures and found that low to medium-low heat produced the thick, glossy caramel you’re looking for. If it starts boiling too hard or you use high heat, you’ll be left with a grainy texture that’ll separate once sliced. I’ll walk you through the whole process with my video and step-by-step photos.
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. I’ve tested a few options for you.
- 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– just ask my partner, who can eat three in one sitting.
Key Ingredients
Here’s what goes into my caramel slice recipe, along with kitchen notes. Full measurements are in the recipe card below.
Shortbread base:
- Butter. I used unsalted butter since I’m 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. I use sifted all-purpose flour, but I tested it out with Bob’s Red Mill gluten-free flour successfully. If you use another GF flour, make sure it contains xanthan gum; otherwise, it will crumble.
- 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. Unsalted butter here, too- salted butter can make the caramel taste sharp rather than balanced.
- Sugar. Use white or brown sugar.
- Light corn syrup OR golden syrup. Adds sweetness and also prevents the caramel from burning. I tested both because golden syrup is usually only available in the UK and Australia, and both worked equally well.
- Vanilla extract. A must for caramel- it cuts through the richness.
Chocolate topping:
- Chocolate. Use a good-quality chopped-up milk chocolate bar for melting. I love Ghirardelli bars. White or dark chocolate also works really well- although the white chocolate makes them super sweet.
- 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. Butter also works.
How to make caramel slice
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 prevents sugar from crystallizing, resulting in a smooth, creamy caramel.
- Chill the dough. Before pressing it into the pan, refrigerate the dough for 15-30 minutes to make it easier to roll out.
- Use a candy thermometer. Visually, you can tell the caramel is done when it pulls away from the pan and leaves tracks when stirred. However, a candy thermometer takes all the guesswork out. They retail for $4-$7 on Amazon and take the guesswork out of timing.
- 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.
- Make it dairy-free. Use coconut condensed milk, dairy-free butter, and vegan chocolate chips for the topping.
Storage instructions
To store: Place leftover bars in an airtight container and keep at room temperature for one week or refrigerate for up to 2 weeks.
To freeze: Wrap leftover slices in plastic wrap, store in a freezer-safe container, and freeze for up to 3 months.
Make-ahead tip: If serving this at a party (like reader Sol did), make these the day before and skip the fridge entirely. Cold caramel firms up significantly and needs about an hour at room temperature to soften back to that gooey texture.
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 with a firmer caramel layer, whereas caramel slice is an Australian dessert known for its very soft, gooey caramel layer.
Caramel Slice
Video
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.
Notes
Nutrition
More easy dessert bars
- Zucchini bars– These are healthy enough to eat for breakfast.
- Raspberry bars– I developed these bars to use the same ingredients in the crust and crumb topping.
- Oatmeal chocolate chip bars– 5 wholesome ingredients and ready in 15 minutes.
- Raisin bars– My partner reckons these taste like soft-baked raisin cookies.
- Peanut butter blondies– Flourless, 5 ingredients, and full of rich peanut flavor.
Originally published November 2022
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.