Caramel Slice

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.

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.

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.

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 The Biscuit Base

• 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.
• 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

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

That Thin Chocolate Layer!

• Melt the chocolate and oil together. Once baked, allow to cool to room temperature. Pour the chocolate on top. Cool in the fridge until set.
• Slice into 4 x 4 slices.

What’s The Best Way To Slice This Up?

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

Storage

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?

• Chewy Caramel Candy Recipe
• Salted Caramel And Chocolate Cupcakes
• Millionaire Shortbread
• No-Bake Picnic Pie
• Caramel Crunch Brownies

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