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.
Recipe testing
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.
Easy caramel layer
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.
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
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Let’s Bake
Caramel Slice
A simple slice made up of shortbread, caramel and thick chocolate topping.
Ingredients
Coconut shortbread
- 65 grams (1/2 cup) icing sugar or powdered sugar, sifted
- 140 grams (1 cup) plain flour or all purpose flour
- 75 grams (3/4 cup) desiccated coconut
- 115 grams (1/2 cup or 1 stick) butter, melted
Caramel
- 240 ml (1 cup) sweetened condensed milk
- 60 grams (1/4 cup) unsalted butter
- 1 tablespoon golden syrup or maple syrup, optional
- Sea salt
Chocolate
- 225 grams (1 and 1/2 cups) milk or dark chocolate, broken into pieces
- 1 tablespoon vegetable oil or coconut oil
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
- In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
- Place mixture into baking pan and press down to form one even layer. Bake in the oven for 12 minutes or until the crust is slightly golden on the edges. Remove from oven and set aside while you make the caramel.
- In a medium-sized saucepan, add sweetened condensed milk, butter and syrup (if using). Place on a medium heat and stir constantly until the butter melts. Continue to cook, stirring constantly, until caramel turns golden brown and thickens slightly. This takes at least 10 minutes so be patient!
- Once caramel has thickened, remove from heat and stir in a pinch of salt. Pour over shortbread crust. Then bake for another 12 minutes or until golden brown on the edges. Leave to cool for 30 minutes (sprinkle over extra sea salt if you like) before adding chocolate topping.
- Place chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds. Once chocolate is melted and smooth, add oil and stir. Then pour over caramel layer. Spread out into one even layer and then place in the fridge for at least 2 hours to cool and set.
- When you’re ready to serve, carefully lift slice out of baking tin and cut into small squares. If it’s too hard to cut (for example, if you left it in the fridge overnight), just let it sit at room temperature for 10 minutes or so and it will soften slightly.
Notes
- You don’t have to add golden syrup or maple syrup but it does give the caramel a little extra depth of flavour. If you don’t have any or can’t find any, leave it out.
- 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.
- 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 photo below for colour guidance.
- I use a mix of milk chocolate and dark chocolate for my Caramel Slice. You can use whatever chocolate you prefer.
- The oil in the chocolate topping allows the chocolate to be cut without cracking – especially when cold. Most mild tasting oils will work but I’ve only tried with vegetable and coconut oil. If you use coconut oil make sure it is melted.
Nishanth says
I loved these, I took them for recess every day. But it only lasted for a week. The only thing i found hard was the caramel because it kind of mixed in with the coconut shortbread. SWEETEST MENU FOR LIFE!
Jessica Holmes says
Aww love hearing that!
Kerry says
Ive made this slice so many times in Australia & its always perfect! Im now living in an Asian country & the condensed milk is not the same here its thinner & says on rhe tin sweetened condensed milk creamer! Im also using gas to cook the caramel & can’t get the temp down low enough? Its cooking too fast & im finding when cutting the slice the caramel is too hard! Could i use the microwave & get the same result for the caramel?
Jessica Holmes says
Hi Kerry, so glad to hear you’ve enjoyed the slice! Ooh it’s so hard when you can’t find your usual ingredients. I have made a similar caramel in the microwave before and it did work ok. It could be worth a shot, I’d just highly recommended stirring it very regularly (every 30 seconds or so) so you don’t end up with a sticky mess in your microwave.
shannon balaam says
hi I love to cook and I’m only 13 me and my friend made this at a sleep over and her brother and friends ate most of it in an hour. even our HPE teacher couldn’t resist
Jessica Holmes says
Aw so glad you enjoyed it Shannon!
Sim says
Flavours were amazing but my caramel was way too hard I followed the steps religiously so I don’t know where I went wrong.
Jessica Holmes says
Hi Sim, it sounds like perhaps you overcooked your caramel – by having the heat up too high and/or for cooking it for too long. Also leaving the slice out of the fridge for a few minutes before serving will help the caramel soften slightly. Hope that helps.
Monique says
SO easy, delicious, and not too sweet! Perfect! Thank you x
Jessica Holmes says
So glad you enjoyed it Monique!
Spandana says
Wow recipe ❤️Them
Jessica Holmes says
So glad you enjoyed them!
Swaathishree Sridhar says
I suggest you give this dessert an exotic name. Because that’s what my family and friends felt after tasting it. It was like a star hotel dessert. My hours of effort was worth it!!! And yes, please take away the ‘easy’ from the recipe’s name. Because when I tell my friends the name of the dessert, they assume it’s easy🤣
Jessica Holmes says
Aw so glad you and your fam and friends enjoyed it!
Tyal says
Awesome
Charlie says
Such a great recipe, worked out to be absolutely fantastic! I just had to add a little bit more butter to my shortbread, but otherwise this was great!
Jessica Holmes says
So glad you enjoyed it Charlie!
Nina says
This pregnant mumma craving caramel approves! Though next time (because there definitely will be a next time) I’ll do double caramel! Would that be fine to just double measurements?
Jessica Holmes says
So glad you enjoyed them Nina! And yes you can definitely double the caramel – it will just take longer to cook on the stove top.
Hasna says
This looks sooo amazing!! I really wanna try it….just a doubt, how can we store excess caramel slices? Can I freeze it?
Jessica Holmes says
Yes you can if you like!
Ryan says
If you did omit the coconut, what would you suggest as far as the measurements of the other ingredients for the crust?
Jessica Holmes says
Hi Ryan, you can add 35 grams extra flour if you wish to omit the coconut.
Tosca says
I omitted the coconut ‘cause I couldn’t find any, and substituted some more flour until I got the ‘wet sand’ consistency. Absolutely amazing! I didn’t miss the coconut at all! The caramel was also perfect – I was afraid it would be runny, but it stayed firm when cut! Thanks for the recipe! I’ll definitely be making this again!
Jessica Holmes says
So happy to hear that! Thanks for the feedback!
Julianne Simpson says
Jess, these slices look perfect! I love your tip about adding oil to the chocolate topping. I also laughed to myself when you listed the yield as 16 – 20…For me …’d probably just cut into 4 and call it a day 😀
Can’t wait to try it!
Jessica Holmes says
Hahaha I know, it is conservative – is it better to have 2 or 3 small pieces or 1 big one?! Hope you enjoy them!
Mandy says
I would love to make this but cans of condensed milk in Australia come in tins of 395ml. Do you have any ideas of what I could make with the leftovers?
Thanks.
Jessica Holmes says
Hi Mandy, I live in Australia. The Nestle brand of condensed milk is 395g and works out to be 1 cup – just the right amount for this recipe!
Julie says
I make the BBC Millionaire’s shortbread often and get rave reviews. Your comments about the cracking chocolate is one of my big problems and I “fixed” it by adding heavy cream and making it more like a heavy ganache..
Once I can easily get condensed milk again (I usually buy when in France, but not allowed across the border right now), I’m going to do a “taste test” between the two recipes. Looking forward to trying this.