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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.
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!