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.
Meg says
Absolutely delish! Could not fault this recipe… Reads well.
Jessica Holmes says
So glad you enjoyed it Meg!
Natalie says
Can I double the recipe ?
Jessica Holmes says
Yes! If you do, I recommend using a quarter sheet pan (9 by 13 inches). The caramel also may take a little bit longer to thicken on the stove.
Deb says
How long will this slice keep. As in I need it Sunday afternoon so when would be best to make it please
Jessica Holmes says
Hi Deb, this slice keeps will well for up to 5 days in the fridge.
Krithika Anand says
How can I store the caramel slices? And how long can I store it for?
Jessica Holmes says
I usually store these in an airtight container in the fridge for up to 5 days (not that they ever last that long!).
Afeefa says
Can I omit coconut for the base plz.looking forward to make
Jessica Holmes says
Yes but you add a touch more flour.
Ilse says
Amazing Recipe! If you use a sugarthermometer, which temperature should the caramel reach?
Jessica Holmes says
Hi, I’ve never used a candy thermometer for this recipe, but it would likely be around 220F/105C.
Lori Stone says
I’ve made this before it’s amazing, I’m wondering if you could make it ahead of time and freeze??
Jessica Holmes says
So glad you like it Lori! And yes you can definitely freeze it.
Clare says
Finally I have found the perfect caramel square recipe, I’ve always had problems with the caramel setting, but the oven tip was great, so good and love the coconut twist to the short bread!!
Jessica Holmes says
Yay! I’m so happy to hear that Clare!
Ananta says
Dear Jess,
Can I replace the desiccated coconut with the same amount of flour?
Many Thanks
Ananta
Jessica Holmes says
Hi, yes I think that would be fine!
maddi says
what can i put in instead of golden syrup
Jessica Holmes says
Maple syrup or just leave it out.
Paula says
Beautiful recipe , love the shortbread base . Perfect
Jessica Holmes says
Love hearing that Paula!
Paula says
Perfect every time
Jo B says
Hi Jess, I made a double batch and while I was stirring my caramel it ended up separating or something? It kind of curdled in the pan. I had my timer on and had only been cooking it 10 minutes. Did i cook it too long? Thanks for your advice.
Jessica Holmes says
Hi Jo, oh no, sorry to hear that. I’m thinking perhaps it was too hot? Maybe try on a lower heat?
Phoebe Williams says
This is the PERFECT caramel slice. I made this for a sweet snack at home but gave half to friends and we all loved it. Barely lasted a day. This is the second recipe of yours I have tried and they have both turned out perfectly. Thank you slice queen!
Jessica Holmes says
Aww so happy to hear that Phoebe! Thank you for your lovely feedback!
Shivani Naidoo says
Hi there… how do you store it after it’s made and how long does it stay for?
Jessica Holmes says
Hi Shivani, keep this slice in the fridge for up to 5 days – mine never lasts that long though!
Por says
I overcooked my caramel. I forgot to check the picture and it turns so thick 🙁 . I already put in the oven in hope for the best. 😭
Jessica Holmes says
Aww I’m sure it’ll still be ok!
Nic says
I did the same! I think your description of ‘golden brown’ is what made me think it wasn’t quite done, maybe just golden or dark yellow but it definitely is not brown in the picture under the recipe. Just a suggestion. I’m going to try again without my mistake.