Caramel Slice

Learn how to make homemade Caramel Slice from scratch. These amazing Caramel Squares are made up of three gorgeous layers of coconut shortbread, chewy caramel and a thick coating of chocolate. 

She’s here! My Easy Caramel Slice 💜

This has been a highly requested recipe and I’m SO happy to finally share the results with you. This gorgeous Caramel Slice, also known as Millionaire’s Shortbread or Caramel Squares, is perfection in one piece.

It features a melt-in-your-mouth coconutty shortbread cookie crust, a layer of sticky caramel made with sweetened condensed milk and a thick chocolate topping that’ll make you weak at the knees.

If you love all things caramel, you’ll adore this Caramel Slice.

After testing this recipe 6 or 7 times, I know how to make a mean Caramel Slice and also a not very good one. Which means I can now tell you all my secrets for making perfect Caramel Slice. I tried loads of variations, from fancy caramels to different cooking times and ratios. But sometimes simple is best amiright?

And this recipe is just that. An easy shortbread crust – the same one I use for my favourite Coconut Jam Slice – and a simple caramel made from sweetened condensed milk. It’s the kind of recipe you can throw together with what you have in the pantry and know your guests, friends or family will be biting into a slice of caramel-filled heaven.

Let’s break it down 👇🏻

MAKING THE SHORTBREAD CRUST

This shortbread crust only has four ingredients. Flour for stability, powdered sugar for sweetness and that melt-in-your-mouth texture, coconut for flavour and melted butter as the binder.

• Start by lining an 8-inch square baking tin with baking or parchment paper, making sure two sides overhang. This will make it easier to remove the slice later on. I don’t recommend using a larger baking tin or pan because the layers will be too thin.
• Whisk together your sugar, flour and coconut. I recommend measuring them out using a kitchen scale if you can.  Then pour over your melted butter and stir to combine. The mixture will resemble wet sand and appear crumbly – this is totally fine.
• Add it to your prepared tin and then use the back of a dessert spoon to press it down to form one even layer. Bake for around 12 minutes or until it starts to turn golden on the edges. Remove and let it cool slightly while you make your caramel.

MAKING THE CARAMEL

This caramel is made using sweetened condensed milk and butter. It’s thick and sweet, but you do need to take care when you’re making it. Here’s what I’ve learnt:

• Start by adding your sweetened condensed milk and butter to a medium saucepan and place on medium heat. You can also add a tablespoon of golden syrup or maple syrup for extra flavour, but if you don’t have any, it’ll still work.
• It’s important to heat the caramel on a MEDIUM heat only. Too hot and you will burn the caramel and it will stick to the bottom of the saucepan or you will get little flecks of burnt caramel floating in it.
• Watch the caramel like a hawk and keep stirring your caramel at all times. Pull up a chair because you will need to sit there for at least 10 minutes until it turns golden brown and thickens. The change is subtle but see above photo for colour guidance.
• Once your caramel is ready, pour it over the shortbread crust and bake it for an additional 12 minutes. Think of this as your insurance that your caramel will set and be easy to cut later.

MAKING THE CHOCOLATE TOPPING

The final layer of a mean Caramel Slice is the chocolate topping. It’s the easiest layer of this three-part dessert.

• Use a good quality chocolate – one you would eat by itself as it’s an important element of the slice. You don’t want to put all the hard work into making the cookie crust and caramel and then top it with rubbish chocolate.
• You can use whatever chocolate you like. The most common topping is milk chocolate, but I like to use a mix of dark and milk chocolate to help cut through the sweetness. It’s up to you!
• Add a tablespoon of oil to the chocolate once it’s melted. Why? So you have no problems cutting the chocolate later once it’s set in the fridge. Sometimes cold chocolate can crack but that little touch of oil ensures perfect slices every time. I usually use vegetable oil or coconut oil, but any mild tasting oil should work.

WHY IS MY CRUST CRUMBLY?

Be careful to measure your ingredients by weight. It can be easy to overmeasure using cups and therefore you may accidentally add too much flour or otherwise. Also it takes a little minute to press the crust into your baking pan, you might just need a little more time to press the crust down using the back of a spoon.

WHY DID MY CARAMEL BURN?

You may have had the heat up too high on your stove. You need to gently heat this caramel on a medium heat and be very patient. You also need to stir continually so it doesn’t have a chance to stick to the bottom or sides of your saucepan.

WHY IS MY CARAMEL TAKING SO LONG TO THICKEN?

It can take a while for this caramel to thicken and change to a golden brown colour so be patient! Keep watching because the change is quite subtle. It’s normal for this caramel to take 10-15 minutes to thicken – you’re not doing anything wrong.

WHY DO I HAVE TO BAKE MY CARAMEL?

Think of this step as insurance that your caramel will set. There’s nothing worse than caramel squirting everywhere when you’re trying to get nice, neat slices, so baking it for that extra 12 minutes will help the caramel set. Just remember to give it plenty of time to set in the fridge before slicing. If it’s still a little warm, you’ll have the same problem.

WHY DID MY CHOCOLATE CRACK?

It’s very common for cold chocolate to crack when sliced. That’s why many recommend using a hot knife to slice cold chocolate. Another ‘insurance’ policy is adding the little bit of oil. It will help stop this. Also let your slice come to room temperature or thaw for 5-10 minutes before slicing.

MORE SLICE RECIPES TO TRY

• No Bake Chocolate Slice
• Coconut Jam Slice
• Passionfruit Slice
• Mars Bar Slice
• Hedgehog Slice

watch how to make it

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