This Chocolate Caramel Slice is one of my all-time favourites - a true Aussie classic! With a crunchy biscuit base, a thick, gooey caramel filling, and a smooth chocolate top, it's the kind of sweet treat that never lasts long. If you love indulgent bites like my Peppermint Crisp Tart or Caramilk Balls, this one's a must-try.
What makes it extra special? That generous caramel layer (none of that thin stuff!) and the fact that I've included both conventional and Thermomix methods to suit everyone.
This is the very best caramel slice I've had. I now make it all the time and never fails to impress family and friends.
- Sue
This is one of those recipes that every Aussie household seems to have a version of - passed down from Nan or scribbled in a well-worn notebook. But let me tell you, not all caramel slices are created equal. Some have barely-there caramel, others are a pain to slice. My version fixes all that - thick caramel layer, no-fuss ingredients, and a silky chocolate topping that won't crack when you cut it.
It's ideal for lunchboxes, bake sales, birthday parties or just a cheeky treat with your afternoon cuppa. And if you love your old-school baking, check out my Classic ANZAC Biscuits or Lemon Coconut Slice.
Why You're Going To Love This Recipe
- ✨ Thick, gooey caramel layer - no stingy fillings here! In fact, it's DOUBLE the thickness of most caramel slice recipes!
- ☕ Perfect for morning teas, bake sales, or lunchboxes
- 🪥 Includes both conventional and Thermomix methods
- ✔️ Pantry staples only - no fancy ingredients
- ❄️ Freezer-friendly and perfect for make-ahead baking
Jump to:
Slice Ingredients
This slice is made from pantry and fridge staples, but there are a few things to get right for the best result:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Golden syrup - adds that signature depth of flavour. You can swap for maple syrup or honey in a pinch. Note: if using maple syrup, you'll need to cook the caramel filling for a little longer until it's visibly thickened.
- Sweetened condensed milk - use full-fat only! Skim won't set properly.
- Chocolate + oil - adding a bit of vegetable or coconut oil keeps the top layer soft enough to slice easily.
Variations
- Gluten-Free Option - Use a gluten-free plain flour blend for the base.
- White Chocolate or Dark Chocolate Top - Swap milk chocolate for white chocolate for extra sweetness or dark chocolate for a richer flavour.
- Salted Caramel Slice - Stir a good pinch of sea salt flakes through the caramel layer.
- Nutty Base - Add ¼ cup finely chopped pecans or walnuts to the base for a crunchier twist.
How To Make Chocolate Caramel Slice
Whether you're baking the traditional way or using a Thermomix, this slice is super simple - it just needs a little patience to let the layers cool and set properly.
- Step 1: Combine flour, brown sugar and coconut. Add melted butter and mix to form a crumbly base.
- Step 2: Press into tin and bake 15 mins.
- Step 3: Heat condensed milk, golden syrup and butter on low, stirring for 10-15 mins until thickened.
- Step 4: Pour over base and bake 15-20 mins.
- Step 5: Melt chocolate with oil. Pour over caramel and spread evenly. Let it just-set before slicing.
Top Tip
Let the chocolate layer just set before cutting - that way it slices cleanly without cracking or squashing the caramel.
Recipe Tips
- Use full-fat condensed milk - It sets firmer and gives the caramel a better consistency.
- Stir the caramel constantly - Don't walk away! Keep it on low and stir until thickened.
- Cool the caramel before adding chocolate - This prevents melting and mixing of layers.
- Add oil to chocolate - This keeps it soft enough to slice without cracking.
- Score before slicing - Use a serrated knife to gently mark the top before pressing through.
- Store in an airtight container - Room temp or fridge, it keeps for 5 days.
- Freezer-friendly - Wrap in foil or plastic wrap and freeze for up to 1 month.
- Let thaw at room temp before serving for best texture.
Chocolate Caramel Slice FAQs
No - it won't set properly. Full-fat condensed milk is a must.
It's likely set too hard. Add a little oil to the chocolate and slice before fully set.
Yes! It keeps well in the fridge or freezer, making it perfect for prepping ahead.
It should be thick and golden, and feel firm to the touch after baking.
Let it sit out of the fridge for 30 minutes, score the chocolate, then use a sharp knife to press down through the layers.
More Classic Slice Recipes
Love this slice? Don't stop there - explore more of my classic slice recipes that are perfect for lunchboxes, bake sales or a sneaky late-night treat!
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Chocolate Caramel Slice
Ingredients
- 1 cup (150g) plain flour
- ½ cup (100g) brown sugar
- ½ cup (45g) coconut
- 125 g melted butter
- ⅓ 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 160 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 160 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
- Use full-fat condensed milk - It sets firmer and gives the caramel a better consistency.
- Stir the caramel constantly - Don't walk away! Keep it on low and stir until thickened.
- Cool the caramel before adding chocolate - This prevents melting and mixing of layers.
- Add oil to chocolate - This keeps it soft enough to slice without cracking.
- Score before slicing - Use a serrated knife to gently mark the top before pressing through.
- Store in an airtight container - Room temp or fridge, it keeps for 5 days.
- Freezer-friendly - Wrap in foil or plastic wrap and freeze for up to 1 month.
- Let thaw at room temp before serving for best texture.
Eli English says
Hello, my friend gave me a taster of the recipe, but the caramel doesn't seem to go thick no matter how hard I wait and stir.
Lucy says
Hi Eli, are you using full fat (not skim) sweetened condensed milk? It does take quite a long time to thicken! But it will also thicken further when baked in the oven.
BunnyHopShop says
Thank you so much for the recipe,
Would Coconut Condensed Milk work or not Thanks so much!
Lucy says
Hi there, coconut condensed milk doesn't set as well so I wouldn't recommend using it!
Lucy says
Hi Erin, if you're still following the recipe exactly as you did the first 2 times then you might like to try a different brand of condensed milk (and also make sure your heat it super low when stirring - if it's even slightly too high, it will go grainy). xx
Sophie says
Hey Erin,
I’ve made this recipe multiple times and it was perfect! However, I’ve tried to make this over the weekend (3 times now) and it hasn’t worked out as usual. When I take it out of the oven, the caramel part has separated on top! It almost looks like I’ve popped bread crumbs on top. I tried salted and unsalted butter - same result. I’m not cooking on high heat either. Would you have any idea what’s happened?
Lucy says
Hi Sophie, is there absolutely anything different you've done this time to previously?
Sophie says
Hi Lucy,
Apologies, I called you Erin in the previous comment.
I decided to remake the caramel slice again but bought new golden syrup rather than using the golden syrup in the cupboard. It’s worked a treat! 🙂
Lucy says
Ahhh that's SO interesting!!! Good to know! Thanks for the update!
Ana says
Hello, does this use 2 cans of condensed milk? Sorry trying to figure out how many cans to buy.
Lucy says
Hi Ana, if they are 395g tins then yes - you'll need two 🙂
Samantha says
I have changed some of the chocolate, would this still be the same calories?
https://calorie.net.au/in/chocolate-milk-with-added-milk-solids/
Lucy says
Hi Samantha, I'm not sure sorry! You would have to put it in a calorie calculator with the type of chocolate you used. 🙂