This caramel slice recipe has three classic layers: a crisp coconut biscuit base, thick golden syrup caramel and a chocolate top that cuts cleanly.
It’s a bake sale favourite. The two things that matter most are cooking the caramel low and slow, and not over-chilling the chocolate.
Table of Contents
3 layers at a glance
| Layer | Time | Ready when |
|---|---|---|
| Coconut base | Bake 12 to 15 minutes | Light golden at the edges |
| Caramel | Stir 8 to 10 minutes, then cool 20 to 30 minutes | A spatula leaves a slow-closing trail, then it feels set to touch |
| Chocolate | Chill 45 to 60 minutes | Just set. Don’t leave it until rock hard |
Caramel slice is the Aussie version of millionaire’s shortbread, with coconut in the base.
The caramel: low and slow
Cook the caramel on low to medium heat and stir the whole time. You want small, gentle bubbles, not a boil. High heat makes it grainy, oily or burnt.
Watch for three signs: it loosens, then thickens, then turns golden toffee colour. Pour it over the warm base straight away and smooth it out quickly.
What goes into this caramel slice recipe
- Base: plain flour, desiccated coconut, brown sugar and melted butter.
- Sweetened condensed milk: not evaporated milk. It’s the base of a smooth, creamy caramel.
- Golden syrup: gives the classic toffee flavour. Outside Australia, use light treacle.
- Chocolate: good eating chocolate, dark or milk. 45 to 50% cocoa works well.
- Neutral oil: 1 to 2 teaspoons in the chocolate stops it shattering when you cut.
Caramel Slice Recipe
Course: DessertCuisine: AustralianDifficulty: Easy24
servings20
minutes25
minutesA classic Aussie caramel slice with a crisp coconut biscuit base, thick creamy golden syrup caramel and a glossy chocolate top that cuts cleanly.
Ingredients
- For the coconut biscuit base
160 g plain flour (1 ¼ cups)
75 g desiccated coconut (1 cup, loosely packed)
90 g brown sugar (½ cup, packed)
130 g unsalted butter, melted (⅔ cup)
Pinch of fine salt
- For the caramel layer
395 g can sweetened condensed milk (1 can)
120 g unsalted butter, cubed (½ cup)
100 g brown sugar (½ cup, packed)
80 g golden syrup (¼ cup)
¼ tsp fine salt
1 tsp vanilla extract
- For the chocolate topping
220 g dark or milk chocolate, chopped
1–2 tsp neutral oil (sunflower or canola)
Directions
- Prep and base: Heat oven to 180°C fan (200°C conventional). Grease and line a 20 × 30 cm slice tin with baking paper, leaving overhang. Combine flour, coconut, brown sugar and salt in a bowl. Stir in melted butter until evenly damp. Press into tin, smoothing with the back of a spoon. Bake 12–15 minutes until light golden.
- Cook caramel: In a medium heavy-based saucepan, combine condensed milk, butter, brown sugar, golden syrup and salt. Stir over low-medium heat until melted, then keep stirring 8–10 minutes, allowing gentle bubbles. The caramel will thicken and turn golden; when you drag a spatula through, it leaves a slow-closing trail. Remove from heat, stir in vanilla.
- Layer: Pour caramel over warm base. Smooth quickly and evenly. Let sit at room temp 20–30 minutes, until just set to the touch.
- Chocolate top: Melt chocolate with oil in 20–30 second bursts in the microwave, stirring between, or over a bowl of barely simmering water. Pour over caramel and tilt to cover; tap the pan on the bench to knock out bubbles. Chill 45–60 minutes until set.
- Slice: Lift out using paper. Warm a long knife under hot water, dry, and cut into 24 squares. Wipe and rewarm between cuts for ultra-clean edges.
Notes
- Pan size: a smaller pan makes thicker layers. Let the caramel cool 5 minutes longer before adding the chocolate.
- Salted caramel: stir 1/2 teaspoon flaky salt into the caramel off the heat, and sprinkle a little on the chocolate.
- No golden syrup: use light corn syrup with 1/2 teaspoon molasses, or mild honey.
- Dairy free: use coconut condensed milk and dairy free butter and chocolate.
- Gluten free: use a 1 to 1 gluten free flour blend.
- Smooth top: after pouring the chocolate, tap the tin firmly on the bench to level it.
Caramel slice troubleshooting
- Caramel split or oily: the heat was too high. Take it off the heat and whisk in 1 tablespoon of ice-cold milk.
- Caramel too runny: it needed a few more minutes on the stove, or more cooling time before the chocolate.
- Caramel chewy or hard: it was cooked too hot or too long.
- Chocolate cracked when cutting: it was over-chilled. Use the oil, and warm your knife in hot water between cuts.
- Base too soft: bake until the edges are lightly golden.
Variations
- Salted caramel: sprinkle flaky sea salt on the chocolate before it sets.
- Macadamia: press chopped macadamias into the base.
- Anzac base: use an Anzac biscuit mixture for an oaty base.
- Milo top: whisk 1 to 2 teaspoons Milo into the melted chocolate.
- No coconut: replace it with 60 g extra flour and 1/2 teaspoon vanilla.
Make ahead, storage and freezing
Caramel slice keeps in an airtight container in the fridge for 5 to 7 days. Serve it at cool room temperature for the best texture.
It freezes for up to 3 months with baking paper between the layers. Thaw in the fridge overnight. For a party, cut into small squares. They’ll hold at room temperature for a couple of hours.
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Frequently asked questions
How long does caramel slice last?
5 to 7 days in an airtight container in the fridge, or up to 3 months in the freezer.
Why did my caramel split?
The heat was too high. Keep it on low to medium and stir constantly. Whisking in a little ice-cold milk can bring it back.
Can I double this caramel slice recipe?
Yes. Use two 20 x 30 cm tins and cook the caramel a minute or two longer, still over gentle heat.
Why does my chocolate crack when I cut it?
It’s too cold. Add a little oil to the chocolate, don’t over-chill, and cut with a warm, dry knife.
Can I make caramel slice without coconut?
Yes. Replace the coconut with 60 g extra flour for a shortbread style base.
This caramel slice recipe is all about patience with the caramel. Cook it gently, chill the chocolate just enough, and you’ll get clean, neat squares every time.
Happy baking,
Ella x
