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Dessert · Australian

Caramel Slice

Classic Aussie caramel slice: a buttery shortbread base, a thick condensed milk caramel and a dark chocolate top. Cuts into neat squares once chilled.

Prep
25 min
Cook
35 min
Total
3 hr
Serves
24

Updated

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Ready in 3 hr, serves 24.

Total time
3 hr
Serves
24
Course
Dessert
Cuisine
Australian
Ingredients
9
Steps
7

Make ahead / storage: Keeps in an airtight container in the fridge for up to 2 weeks.

Squares of caramel slice showing a shortbread base, caramel layer and dark chocolate top on a white plate

Caramel slice is three layers that each need their own bit of attention, but none of it is difficult. The shortbread base bakes until just golden at the edges, the caramel is condensed milk and butter cooked slowly until it thickens and darkens, and the chocolate top goes on last while the caramel is still a little warm so the two layers stick together instead of separating when you cut it.

The caramel is the one step that rewards patience. It needs a steady medium-low heat and a wooden spoon that doesn't stop moving, because condensed milk scorches on the bottom of the pan well before it looks ready on top. Expect eight to ten minutes of stirring before it thickens properly and turns a deeper golden colour. Rushing this with higher heat just gives you a caramel with burnt flecks through it.

Full-fat sweetened condensed milk is worth sticking to here. The reduced-fat version doesn't set as firmly, and you end up with a caramel layer that's closer to a sauce than a slice once it's cut.

Cut the slice cold, with a sharp knife run under hot water and dried between cuts. It slices through all three layers cleanly instead of cracking the chocolate top or dragging the caramel out of shape.

Recipe

Caramel Slice

Prep
25 min
Cook
35 min
Total
3 hr
Serves
24

Ingredients

24 Servings

Base

Caramel

Topping

Method

  1. Step 1: Preheat the oven to 180C (160C fan-forced). Grease a 8 inch x 10 inch slice tin and line with baking paper, leaving a little overhang on the long sides.

  2. Step 2: Stir the melted butter, flour, coconut and brown sugar together until well combined. Press firmly and evenly into the base of the tin.

  3. Step 3: Bake for 15 minutes, until lightly golden at the edges. Set aside to cool slightly while you make the caramel, but don't let it go completely cold.

  4. Step 4: Combine the condensed milk, butter and golden syrup in a saucepan over medium-low heat. Cook, stirring constantly with a wooden spoon, for 8-10 minutes, until the mixture thickens and turns a deeper golden colour.

    Tip: Keep the heat no higher than medium and don't stop stirring, condensed milk catches on the bottom of the pan fast and burnt flecks ruin the whole batch.

  5. Step 5: Pour the caramel over the warm base and spread evenly. Bake for a further 10 minutes, until set but still slightly soft in the centre. Cool in the tin for 20 minutes.

  6. Step 6: Melt the chocolate and butter together in a heatproof bowl over a saucepan of barely simmering water, stirring until smooth. Pour over the caramel layer and spread to the edges.

  7. Step 7: Refrigerate for at least 2 hours, until completely set, before lifting out using the paper overhang and cutting into squares with a hot, dry knife.

Tips

  • Pour the caramel onto the base while it's still a little warm, not stone cold. The two layers bond together better and the slice is less likely to separate when cut.
  • Stick to full-fat condensed milk. The reduced-fat version doesn't thicken properly and the caramel layer stays closer to a sauce than a set slice.
  • If the chocolate top cracks when you cut it, your knife is too cold or too thick-bladed. A thin knife warmed under hot water and dried off makes a much cleaner cut.

Variations

  • Milk chocolate top: swap the dark chocolate for milk chocolate if you prefer a sweeter finish, it sets slightly softer so keep the slice chilled until serving.
  • Gluten-free: swap the plain flour for a gluten-free plain flour blend, the base holds together the same way.
  • Salted caramel: stir 1/2 teaspoon of sea salt flakes through the caramel once it's off the heat, and scatter a few extra flakes over the chocolate before it sets.

Storage and make-ahead

Keeps in an airtight container in the fridge for up to 2 weeks. Bring to room temperature for 10-15 minutes before serving so the caramel layer isn't rock-hard. Freezes well for up to 2 months, cut into squares and layered with baking paper.

Nutrition per serving, estimated

Calories
230
Protein
3g
Carbs
27g
Fat
13g

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