Caramel Slice

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

1. Why I love this recipe
2. Ingredients needed
3. How to make caramel slice
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions 
7. More easy desserts
8. Caramel Slice (Recipe Card)

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!

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 

More easy desserts

• Banana blondies
• Zucchini bars
• Pumpkin blondies