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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.
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!