Easy Caramel Slice Recipe: Golden Goodness in Every Bite

Sweet cravings for a caramel slice have haunted my kitchen adventures for years.

Layers of buttery shortbread, rich caramel, and smooth chocolate create pure dessert magic.

My grandmother’s handwritten recipe sparked this delightful obsession.

Crisp textures and decadent flavors blend perfectly in each mouthwatering bite.

Combining simple ingredients yields an incredible treat that feels both nostalgic and luxurious.

Minimal effort delivers maximum satisfaction with this classic dessert.

Whip up these irresistible slices and watch everyone’s eyes light with pure delight.

Why Caramel Slice Is an Irresistible Dessert Bar

• Craft with Ease: This recipe requires minimal baking skills, making it perfect for beginners and seasoned home bakers alike.
• Quick Kitchen Magic: Prepare this delightful treat with straightforward steps and simple ingredients that come together in no time.
• Crowd-Pleasing Dessert: Guaranteed to impress friends and family with its rich, layered texture and irresistible combination of buttery base, creamy caramel, and smooth chocolate topping.
• Versatile Sweet Sensation: Ideal for potlucks, afternoon tea, birthday celebrations, or as a luxurious homemade gift that suits any gathering or mood.

Ingredients for Caramel Slice

• Plain Flour: A key component that provides structure and texture to the base layer of the caramel slice.
• Desiccated Coconut: Adds a subtle nutty flavor and interesting texture to the base.
• Brown Sugar: Contributes sweetness and helps bind the base ingredients together.
• Unsalted Butter: Helps create a rich, crumbly base with a golden color when baked.

• Unsalted Butter: Creates a smooth and rich caramel foundation.
• Caster Sugar: Provides sweetness and helps create the caramel's silky texture.
• Sweetened Condensed Milk: Gives the caramel its creamy, thick consistency and deep flavor.
• Vanilla Extract: Enhances the overall flavor profile of the caramel layer.

• Chocolate Buttons or Chocolate: Creates a smooth, glossy chocolate layer on top of the caramel.
• Vegetable Oil: Helps the chocolate melt smoothly and gives a nice shine to the final layer.

How to Make Caramel Slice Bars

Step 1: Prepare Baking Station

Warm up your oven to 180°C (or 160°C for fan ovens). Grab a 28x18cm rectangular pan and line it with baking paper, making sure the edges hang over the sides for easy lifting later.

Step 2: Create Crumbly Base

• Flour
• Butter
• Sugar
• Shredded coconut

Mix all base ingredients in a bowl until they form a consistent crumbly texture. Press the mixture firmly and evenly into the prepared pan.

Step 3: Bake Base Layer

Slide the pan into the preheated oven. Bake for about 15 minutes until the top turns a beautiful golden color.

Once done, let it cool completely.

Step 4: Craft Luscious Caramel

• Butter
• Sugar
• Vanilla extract
• Sweetened condensed milk

In a saucepan, melt butter with sugar and vanilla over medium-low heat.

Stir gently until sugar dissolves. Add condensed milk and whisk continuously for 5-6 minutes.

Watch for bubbling and keep stirring to prevent burning.

Step 5: Layer Caramel

Pour the silky caramel over the cooled base, spreading it evenly.

Return to the oven and bake for 12 minutes. Small brown spots are perfectly normal.

Step 6: Add Chocolate Topping

• Chocolate
• Vegetable oil

Melt chocolate with oil in the microwave, stirring every 30 seconds until smooth. Drizzle the melted chocolate over the caramel layer, creating an even coating.

Step 7: Chill and Serve

Refrigerate the slice for at least 1 hour to set completely. Remove from fridge, let sit for 5 minutes, then slice into delightful squares.

Enjoy your homemade caramel slice!

Pro Tips for Gooey and Sweet Caramel Slice

• Chill the base thoroughly before adding caramel to prevent soggy texture and ensure crisp layers.
• Use a heavy-bottomed saucepan when making caramel to prevent burning and achieve smooth, consistent results.
• Stir caramel continuously and watch closely to prevent scorching, removing from heat immediately if it starts to brown too quickly.
• Opt for high-quality chocolate with at least 50% cocoa content for a richer, more decadent topping that elevates the entire dessert.
• Line the baking pan carefully with parchment paper, creating overhanging sides for easy removal and clean, precise slicing of the caramel slice.

Delicious Variations of Caramel Slice Bars

• Gluten-Free Caramel Slice: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the original's rich, sweet profile.
• Vegan Chocolate Caramel Bars: Swap condensed milk with coconut cream, use dairy-free chocolate, and substitute butter with coconut oil for a plant-based alternative.
• Low-Sugar Caramel Treat: Utilize sugar substitutes like stevia or monk fruit sweetener, and opt for dark chocolate with minimal added sugar to create a healthier rendition.
• Nutty Chocolate Caramel Slice: Incorporate chopped almonds or pecans into the base for added crunch and depth of flavor, enhancing the traditional recipe's texture.

Pairings That Go Well with Caramel Slice

• Rich, smooth cappuccinos or lattes balance the sweet caramel slice perfectly, cutting through its intense sweetness while complementing its buttery texture.
• Dessert wines like Pedro Ximénez sherry or late harvest Riesling enhance the caramel's deep, rich flavors, creating a luxurious tasting moment that elevates the slice's complexity.
• Strong espresso or dark roast coffee provides a bold, bitter counterpoint to the slice's sugary layers, creating a delightful taste contrast that refreshes the palate between bites.
• Cold milk or creamy almond milk offers a smooth, cooling sensation that softens the slice's dense caramel and chocolate layers, making each bite more enjoyable and balanced.

Storage Recommendations for Caramel Slice

• Refrigerate: Store the Caramel Slice in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking and maintain freshness.
• Freeze: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Room Temperature: Let the slice sit at room temperature for 5-10 minutes before serving to soften slightly and enhance flavor. Consume within 2 hours of removing from the fridge.
• Reheating: Gently warm individual slices in the microwave for 10-15 seconds on low power. Avoid overheating to prevent chocolate from burning or caramel from becoming too runny.

FAQs

• What is the key to getting a smooth caramel layer?

The secret is continuous whisking while cooking the caramel mixture and avoiding burning. Keep the heat at medium-low and whisk constantly, especially when adding condensed milk. Remove from heat as soon as larger bubbles form at the bottom of the pan.

• Why do I need to add oil to the chocolate topping?

Adding vegetable oil helps create a smoother, shinier chocolate layer that’s easier to cut and prevents cracking. It also ensures the chocolate remains glossy and sets nicely on top of the caramel slice.

• Can I use different types of chocolate for the topping?

Yes, you can use milk, dark, or semi-sweet chocolate based on your preference. Just ensure you use good quality chocolate that melts smoothly for the best results.

Caramel Slice Recipe

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4.8 from 26 reviews

• Total Time: 47 minutes
• Yield: 16 1x

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Description

Chocolate caramel slice combines rich layers of buttery shortbread, silky caramel, and glossy chocolate for an irresistible Australian dessert. Sweet indulgence promises pure delight when friends gather around this classic treat.

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Ingredients

Scale 1x2x3x

• 395 g (1 can or 14 oz) sweetened condensed milk
• 125 g (1/2 cup or 4.4 oz) unsalted butter (melted), for base
• 125 g (1/2 cup or 4.4 oz) unsalted butter (coarsely chopped), for caramel
• 200 g (7 oz) dark or milk melting chocolate
• 1 cup plain flour
• 1 cup brown sugar (total, measured without pressing)
• 1/2 cup desiccated coconut (or sweetened finely shredded coconut)
• 1 tbsp vegetable oil
• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 180°C (160°C fan-forced) and prepare a 28x18cm rectangular pan with greased baking paper, leaving an overhang for easy removal.
2. Mix the base ingredients thoroughly and press evenly into the prepared pan.
3. Bake the base for 15 minutes until golden, then refrigerate to cool completely.
4. Reduce oven temperature to 160°C (140°C fan-forced).
5. In a saucepan, melt butter with sugar and vanilla extract over medium-low heat, whisking until fully integrated.
6. Once the mixture begins to simmer, add sweetened condensed milk and whisk continuously for 5-6 minutes.
7. Watch for large bubbles forming at the bottom of the pan, indicating the caramel is ready.
8. Pour the caramel evenly over the cooled base and bake for 12 minutes.
9. Allow the caramel layer to cool at room temperature for 20 minutes, then refrigerate for 30 minutes.
10. Melt chocolate and vegetable oil in a microwave-safe bowl, stirring at 30-second intervals until smooth.
11. Spread the melted chocolate uniformly over the chilled caramel layer.
12. Refrigerate the slice for at least 1 hour to set completely.
13. Remove from refrigerator, let sit for 5 minutes, then slice into desired shapes before serving.

Notes

• Chill the base thoroughly before adding caramel to prevent layers from mixing and ensure clean, crisp texture.
• Use a heavy-bottomed saucepan when making caramel to prevent burning and achieve smooth, consistent results.
• Control chocolate melting by using short microwave intervals and stirring frequently to prevent seizing or overheating.
• For gluten-free version, substitute regular flour with almond or coconut flour in the base layer.

• Prep Time: 20 minutes
• Cook Time: 27 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Australian

Nutrition

• Serving Size: 16
• Calories: 259
• Sugar: 20 g
• Sodium: 37 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.1 g
• Carbohydrates: 30 g
• Fiber: 1.2 g
• Protein: 2.7 g
• Cholesterol: 25 mg