Chocolate Caramel Slice | Most Popular Recipe

The ultimate Chocolate Caramel Slice recipe made with three delicious layers… a crunchy base, a smooth caramel filling and a sweet chocolate topping. Tried, tested and loved by everyone (and now with both conventional and Thermomix methods!). 

A piece of caramel slice that's been cut in half with a fork.

This is hands-down the best Chocolate Caramel Slice you will ever eat. Big call… but once you try it, you’ll agree! I’m obsessed with baking caramel slices – let’s not forget about my White Chocolate Caramel Slice version, my Raw and Healthy Caramel Slice, and my No-Bake Caramello Slice – BUT this classic recipe is still my all-time favourite. 

Long slices of caramel shortbread topped with chocolate and gold sugar.

Ingredients For Caramel Slice

* Please scroll to the recipe card at the bottom for ingredient quantities and the method

Caramel slice (or Millionaires Shortbread as it’s also known) is made up of three sweet layers…

For the base: 

  • plain flour
  • brown sugar
  • desiccated coconut 
  • butter

The ingredients to make the base of a caramel slice.

For the caramel filling: 

  • golden syrup (see tips below for substitutes)
  • butter
  • sweetened condensed milk

The ingredients for a caramel filling. Golden syrup, sweetened condensed milk and butter.

For the chocolate topping: 

  • milk chocolate (or any chocolate)
  • coconut oil or vegetable oil (optional)

Melted chocolate in a bowl.

Tips For Making The Perfect Chocolate Caramel Slice:

The base:

  • grease and line a 20X28cm (8X11 inch) rectangular baking tin with greaseproof baking.
  • press your base super firmly into the slice tin (you want it pressed down as hard as possible… so use your muscles!!!).
  • bake in the oven until just lightly golden

A bowl with melted butter, coconut, brown sugar and flour.

Crumb base being poured into a slice tin.

A baked slice base.

How To Make A Perfectly Smooth Caramel Layer 

  • This is the layer that can make or break a caramel slice… trust me I know this from personal experience!!!!
  • Use full fat condensed milk not skim condensed milk as it wont set properly.
  • I find that brand name condensed milk (ie. Nestle) sets better than home brand condensed milk.
  • You absolutely must, must, must cook the caramel layer until it’s firm. If it’s not firm, your caramel slice will end up in a runny mess! Cook it on the stovetop or in the Thermomix until it’s obviously thickened and then pour into your slice tin. Leave it in the oven until you can gently place a finger in the centre of the slice and it feels firm to the touch. If it’s browning too much in the oven, place a sheet of foil loosely over the top and continue cooking until firm.
  • Wait until your caramel layer has completely cooled before pouring the chocolate layer over the top.

Before cooking:

Sweetened condensed milk, golden syrup and butter in a saucepan.

Cooked and thickened:

Caramel sauce being made in a saucepan.

Caramel filling being spread over a crumb base in a slice pan.

Baked until firm to the touch:

Caramel slice that's just come out of the oven and is firm on top.

The chocolate topping layer:

  • Because your caramel layer will be firm (but still slightly squishy), you need to make sure your chocolate layer isn’t completely hard when cutting your slice as the caramel will spill out the sides. Therefore, it’s really important to add some vegetable oil (or coconut oil) to your melted chocolate so that it stays slightly soft when it sets.
  • Take your slice out of the fridge for 30 minutes before you cut it into pieces. This will allow the chocolate to soften slightly before cutting.
  • Use a small serrated knife to score straight lines through the chocolate layer. Then use a large flat knife to gently press down through the caramel and base layers. 
  • Cut long lines first and then cut each line into small pieces. 

Melted chocolate spread over a slice in a tin.

How To Store Caramel Slice

Store chocolate caramel slice in an airtight container at room temperature (or in the fridge) for up to 5 days. 

Pieces of chocolate caramel slice with 3 layers.

More Popular Slice Recipes

There’s no doubting my love of a delicious slice recipe! Here’s 5 of my top recipes: 

A gold fork being pressed into a piece of Millionaires shortbread.

FAQ

What can I use instead of golden syrup?

You can replace the golden syrup with corn syrup, honey or maple syrup. 

Do I need to use full fat sweetened condensed milk?

Yes, absolutely! Skim sweetened condensed milk will not set firm in the caramel layer – using full fat sweetened condensed milk is a must!

Do you have a no-bake Caramel Slice recipe?

Yes – check this one out!

Can I make this recipe in my Thermomix?

Yes – the recipe card below contains both conventional and Thermomix instructions. 

Can I make this slice ahead of time and freeze it?

Yes – simply allow it to cool completely and then double wrap in plastic wrap or foil and freeze for up to 1 month. Allow to come to room temperature overnight before consuming. 

What’s the gold dust you’ve sprinkled over the top of your slice?

I like to sprinkle over edible gold sugar. You can buy it from speciality baking stores. It looks pretty… but certainly isn’t a necessity! 

 

VIDEO: HOW TO MAKE CARAMEL SLICE

 

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The ultimate Chocolate Caramel Slice with three totally delicious layers... a crunchy base, a smooth caramel filling and a yummy chocolate topping. Tried, tested and loved by everyone (and now with both conventional and Thermomix methods!). 

Caramel Slice

The ultimate Chocolate Caramel Slice with three totally delicious layers... a crunchy base, a smooth caramel filling and a chocolate topping. Tried, tested and loved by everyone (and now with both conventional and Thermomix methods!). 
4.72 from 7 votes
Print Pin Rate
Course: bars and slices, Chocolate, Slices
Cuisine: Chocolate, Slices
Keyword: caramel slice
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16 serves
Calories: 326kcal

Ingredients

  • 1 cup (135g) plain flour
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (45g) coconut
  • 125 g melted butter
  • 1/3 cup (130g) golden syrup see recipe notes
  • 790 g sweetened condensed milk
  • 125 g butter
  • 250 g milk chocolate
  • 20 g vegetable oil (or coconut oil) see recipe notes

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced). Line a 20X28cm rectangular slice tin with baking paper and set aside.
  • To make the base sift the plain flour into a bowl. Add the brown sugar and coconut and stir to combine.
  • Add the melted butter and mix well until crumbly and completely combined.
  • Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
  • Bake for 15 minutes or until lightly golden.
  • To make the filling, place the golden syrup, condensed milk and butter into a small saucepan over low heat.
  • Stir continuously for 10-15 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).
  • Pour the caramel over the cooked base and return to the oven for a further 15-20 minutes or until golden and firm to the touch.
  • Remove from the oven and set aside until cool. Place in the fridge to cool completely.
  • Melt the chocolate and vegetable oil (or coconut oil) in the microwave on 50% power for 3-4 minutes, stirring every 30 seconds with a dry metal spoon.
  • Pour the chocolate topping over the cooled caramel layer (see notes). 
  • Cut into slices just before the chocolate topping sets completely.
  • Store in an airtight container for up to 5 days. 

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced). Line a 20X28cm rectangular slice tin with baking paper and set aside.
  • Melt the butter in the TM bowl on Speed 2, 100 degrees, 3 minutes.
  • Add the plain flour, brown sugar and coconut and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 15 seconds or until completely combined (use the spatula to help mix).
  • Press the mixture firmly into the base of the prepared tin and smooth with a spoon. Bake for 15 minutes or until lightly golden.
  • To make the filing, place the golden syrup, condensed milk and butter into a clean and dry Thermomix bowl. Mix on 80 degrees, Speed 4, 8 minutes. 
  • Pour the caramel over the cooked base and return to the oven for a further 15-20 minutes or until golden. Remove from the oven and set aside until cool then place in the fridge to cool completely.
  • Place the chocolate melts into a clean TM bowl. Grate on Speed 8 for 10 seconds. Scrape down the sides of the bowl, add the vegetable oil (or coconut oil) and melt on Speed 2, 80 degrees, 4 minutes (or until completely melted).
  • Pour the chocolate topping over the cooled caramel layer (see notes). 
  • Cut into slices just before the chocolate topping sets completely.
  • Store in an airtight container for up to 5 days. 

Notes

Recipe Tips
Caramel Slice is also known as Millionaires Shortbread - both contain a crunchy base, caramel filling and chocolate topping. 
Golden Syrup Substitutes - you can replace the golden syrup with corn syrup, honey or maple syrup. 
Caramel Layer - use full fat condensed milk not skim condensed milk as it wont set properly. I find that brand name condensed milk (ie. Nestle) sets better than home brand condensed milk. Cook the caramel layer until it’s firm. If it’s not firm, your caramel slice will end up in a runny mess! Cook it on the stovetop or in the Thermomix until it’s obviously thickened and then pour into your slice tin. Leave it in the oven until you can gently place a finger in the centre of the slice and it feels firm to the touch. If it’s browning too much in the oven, place a sheet of foil loosely over the top and continue cooking until firm.
Chocolate Layer - Wait until your caramel layer has completely cooled before pouring the chocolate layer over the top. 
Cutting The Slice - make sure your chocolate layer isn’t completely hard when cutting your slice as the caramel will spill out the sides. Add some vegetable oil (or coconut oil) to your melted chocolate so that it stays slightly soft when it sets. Take your slice out of the fridge for 30 minutes before you cut it into pieces. 
Knife Recommendations - use a small serrated knife to score straight lines through the chocolate layer. Then use a large flat knife to gently press down through the caramel and base layers. Cut long lines first and then cut each line into small pieces. 
Storing The Slice - store in an airtight container at room temperature (or in the fridge) for up to 5 days. 
Freezing The Slice - allow it to cool completely and then double wrap in plastic wrap or foil and freeze for up to 1 month. Allow to come to room temperature overnight before consuming. 
Edible Gold Sugar - this can be purchased from speciality baking stores and sprinkled over the top of the slice (optional). 

Nutrition

Calories: 326kcal | Carbohydrates: 33g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 34mg | Sodium: 118mg | Potassium: 97mg | Fiber: 2g | Sugar: 20g | Vitamin A: 390IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1.4mg
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3 thoughts on “Chocolate Caramel Slice | Most Popular Recipe”

  1. Tumaini M says:

    What kind of coconut do you need ? Chunks , fresh, dedicated ?

    1. Lucy says:

      Hi there, I use desiccated coconut. xx

    2. Dak Scott says:

      5 stars
      i use extra chunky coconut

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