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

1. Key Ingredients
2. How to make caramel slice
3. Arman’s recipe tips
4. Storage instructions
5. Frequently asked questions 
6. Caramel Slice (Recipe Card)
7. More easy dessert bars

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.

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 

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