Home > Desserts > Caramel Slice

Caramel Slice

Published: Updated:

This classic, melt in your mouth Caramel Slice has an easy to make coconut biscuit base, a silky smooth creamy caramel filling and is topped with a thin layer of dark chocolate. It’s a classic Aussie treat with an interesting history. Let’s chat about that later.

Caramel Slice 02 - stacked on top of each other

Hey friends! Popping in with a deliciously easy to make granny style slice, a classic in Australian bakeries since the 70’s! It’s easy to make and uses simple ingredients and the end result is a deliciously smooth, sweet bar that is great for gifting, putting on party tables or taking to picnics.

Caramel Slice 02 - wide shot

The star of the show is that perfectly set caramel layer in the center. It holds its shape when you slice the bar up when it’s set, and melts in your mouth with each bite. It’s really a winning combination.

Isn’t This Just A Millionaire Shortbread?

No, however the two are related! The very first Caramel Slice appeared in a women’s magazine in Australia in the 70’s. Millionaires Shortbread!, a Scottish invention dates way back to the Elizabethan times and is made using shortbread as a base and the caramel layer is a little chewier. They both have a biscuit base, caramel layer and chocolate top. Can I be honest though? Even though Millionaires Shortbread is divine, I love this version more.

Let’s Talk Caramel.

The caramel layer in this dessert is mostly made up of condensed milk. I use it in my Caramel Chews because it gives you a deliciously smooth caramel and something that’s able to hold it’s shape.

Caramel Slice 02 - hand holding a bitten bar

The addition of golden syrup in the caramel layer helps add some toffee flavor and helps keep it soft and chewy. Overall, it’s got a deep caramel flavor. That’s the point in a caramel slice right?

What I love about making it is that you’re not over the stove stirring for an hour, it’s cooked a little on the stove, just enough to melt the ingredients together, and then you let it do it’s thing in the oven where it finishes cooking. This is why it sets so perfectly!

How To Make Caramel Slice

Making the biscuit base

Caramel Slice - steps 01
  1. Add all ingredients to a large mixing bowl and mix together to form a crumbly dough that sticks together when bunched up in your hand.
  2. Spread out in your lined 9-inch baking tin and press down firmly and evenly. Bake for 12 minutes. Take out of the oven once it’s baked.

How To Make The Caramel Filling

Caramel Slice - steps 02
  1. Add the butter, sugar and golden syrup to a saucepan and stir until melted and it comes to a gentle bubble.
  2. Stir in the condensed milk until it comes to a boil.
  3. Then continue stirring for 2 minutes.
Caramel Slice - steps 03
  1. Pour on top of the biscuit base.
  2. Spread around evenly. Bake for 8 minutes until it turns a dark golden color.

That Thin Chocolate Layer!

Caramel Slice - steps 04
  1. Melt the chocolate and oil together.
Caramel Slice - steps 05
  1. Once baked, allow to cool to room temperature.
  2. Pour the chocolate on top. Cool in the fridge until set.
Caramel Slice - steps 06
  1. Slice into 4 x 4 slices.

What’s The Best Way To Slice This Up?

Caramel Slice - all about the chocolate topping

The chocolate layer is made up of melted chocolate and a dash of oil. This helps soften the chocolate so that it doesn’t set super hard again. That means that when we slice into it, there’s less chance of it cracking or snapping. The way to get super clean and crisp slices for your Caramel Slice is to use a hot knife! Run a large, sharp knife under hot tap water from your kettle, then wipe dry using a towel and slice. Clean your knife and run under hot water again with each slice. Time consuming, but it gives you those super clean slices so that you can see each layer.

Tips And Tricks For Recipe Success!

  • Cook the caramel on medium heat – caramel burns easily, so you want to cook on low to avoid this and make sure you keep an eye on it!
  • Use a good quality chocolate for the chocolate layer. It makes all the difference flavor wise. I used Nestle Dark Cooking Chocolate Buttons. You can even use eating chocolate like Lindt Chocolate.
  • Measure out using kitchen scales – measuring ingredients out by weight and not cups is the best way to get consistent results every time! I wrote all about this in my post about using digital kitchen scales!

FAQ’s for Caramel Slice


Store in an airtight container for up to 5 days. Pop it in the fridge if it’s a warm day.

Why didn’t my caramel layer set?

This will be because it wasn’t cooked enough. Make sure it comes to a boil when you have it on the stove and cook for the stated amount of times. Don’t stop stirring and watch it like a hawk or it will burn.

Why is this recipe is in grams and not cups?

The short answer is accuracy! It is far easier, more accurate and you get more consistent results when you measure ingredients by weight, especially in dessert and bread baking! I wrote all about this in my post about using digital kitchen scales!

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Want more caramel desserts?

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Caramel Slice 02 - thumbnail

Caramel Slice

This melt in your mouth Caramel Slice has a creamy caramel filling, chocolate topping and coconut biscuit base! An Aussie treat!

Serves 16

No ratings yet
Print Recipe Pin Recipe
Prep: 15 minutes
Cook: 40 minutes
Cool: 1 hour
Total: 2 hours
Course: Dessert
Cuisine: Australian
Calories: 5091kcal


Biscuit Base

  • 130 g all-purpose flour plain flour
  • 65 g brown sugar
  • 40 g desiccated coconut unsweetened
  • 100 g unsalted butter melted

Caramel Filling

  • 125 g unsalted butter
  • 70 g brown sugar
  • 55 g golden syrup
  • 2 tsp vanilla extract
  • 395 g sweetened condensed milk see notes
  • Pinch of salt

Chocolate Topping

  • 150 g milk cooking chocolate can use dark/semi-sweet
  • 1 tbsp vegetable oil


Biscuit Base

  • Preheat a fan-forced oven to 160C / 320F (180C / 355F for no fan). Line the bottom and side of a 22cm / 9-inch square baking tin with baking paper, leaving some overhang to easily lift and remove. Set aside.
  • Biscuit base – Add the flour, brown sugar coconut and melted butter to a large mixing bowl and use a spatula to mix until well combined and a dough forms.
  • Bake – Spread and press into the bottom of the baking tin as evenly as you can. Your hands should be ok, but you can use a lightly greased spatula as well. Bake for 12 minutes or until golden. Allow to cool while you make the caramel.
  • Lower oven temp – Lower oven temperature to 150C / 300F (170C / 340F for no fan).

Caramel Filling

  • Syrup – Add the butter, sugar and golden syrup to a large saucepan and place on medium heat. Gently stir until the mixture is melted and it begins to bubble around the sides.
  • Finish Caramel – Add the condensed milk and continuously stir until the mixture begins to bubble again. Continue stirring the bubbling mixture for exactly 5 minutes. It will darken slightly in color. Take off the heat and add the vanilla and salt and stir until combined.
  • Bake – Pour the mixture on top of the cooled biscuit base. Bake for 10 minutes. Once baked, allow to cool to room temperature, then chill in the fridge for 20 minutes or until just warm.


  • Add the cooking chocolate and oil to a heat proof bowl. Double Boiler: add on top of a pot of gently simmering water, making sure the bottom of the bowl isn’t touching the water and stir until melted. Microwave: microwave for 30 seconds at a time, stirring each time until smooth.
  • To Finish – pour on top of the cooled slice and spread evenly using a spoon or offset spatula. Allow to set in the fridge for 20 minutes.
  • How to get perfect clean slices – run a large knife under hot water and carefully dry with a towel. Slice into 4 x 4 bars, cleaning the knife, warming it and drying it with each slice. Serve.


Sweetened Condensed Milk – Use regular, full fat sweetened condensed milk for this recipe, not low-fat or skim.
Storage – Caramel Slice can be stored in an airtight container for up to three days.
Nutrition – is an approximate and is based on per slice.
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!


Calories : 5091kcal
Carbonhydrates: 591g
Protein: 55g
Fat: 295g
Saturated Fat: 190g
Polyunsaturated Fat: 10g
Monounsaturated Fat : 75g
Trans Fat : 7g
Cholesterol: 618mg
Sodium: 606mg
Potassium : 2502mg
Fiber: 18g
Sugar : 471g
Vitamin A: 6677IU
Vitamin C: 11mg
Calcium: 1355mg
Iron: 13mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

You may also like

Leave a Comment

Recipe Rating