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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!). 
5 from 12 votes
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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

Equipment

  • Stove-top or Thermomix
  • Oven

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. 

Video

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