If you have a sweet tooth that craves that perfect harmony of crunchy, chewy, and chocolatey, this Caramel Slice Recipe is about to become your new best friend. Think buttery shortbread base loaded with coconut, layered with a luscious, homemade caramel filling, and finished off with a smooth chocolate topping that snaps perfectly when you bite in. It’s a timeless treat that brings comfort, nostalgia, and a sprinkle of magic to any kitchen, perfect for sharing with friends or indulging in a quiet moment of bliss.
Ingredients You’ll Need
What’s so exciting about this Caramel Slice Recipe is how simple, everyday ingredients come together to create something truly extraordinary. Each component – from the rich butter to the sweetened condensed milk – plays a vital role in delivering texture, flavor, and that irresistible golden color that makes you want to dive right in.
- Flour: Use plain/all-purpose flour for a classic, sturdy base that supports the slice perfectly.
- Brown Sugar: Adds warmth and depth to both the base and caramel layers, plus a lovely moisture.
- Desiccated Coconut: Finely shredded for a subtle chew and tropical texture that complements the buttery base.
- Unsalted Butter: Melted for the base and cubed for the caramel, it adds richness and smoothness throughout.
- Vanilla Extract: Brings out the caramel’s deep flavors with a hint of floral sweetness.
- Sweetened Condensed Milk: This thick, sweet milk is the magic behind that silky, chewy caramel filling.
- Dark or Milk Chocolate: Melting chocolate chips create the perfect glossy, firm top that’s easy to slice.
- Vegetable Oil: A tablespoon keeps the melted chocolate glossy and easy to spread.
How to Make Caramel Slice Recipe
Step 1: Preparing the Base
Start by heating your oven to 180°C (350°F) and lining a rectangular pan with baking paper – having the overhang makes lifting the slice out a breeze. Mix flour, brown sugar, desiccated coconut, and melted butter until everything is evenly combined, then press the mixture firmly into the pan. Bake for around 15 minutes until it’s golden and firm. This base is your crunchy canvas; cooling it briefly in the fridge helps create a neat line with the caramel.
Step 2: Crafting the Caramel Filling
Next, lower your oven to 160°C (320°F). In a saucepan, gently melt the butter with sugar and vanilla, stirring until smooth and combined. Bring it to a simmer before whisking in the sweetened condensed milk. Keep whisking steadily for about five minutes until thick bubbles start to appear on the bottom – this thickens your caramel wonderfully. Pour it evenly over the base and bake again for 12 minutes. Don’t stress over little brown spots; they’re just the caramel’s character showing through. A short cool-down period at room temperature followed by refrigeration sets it up perfectly.
Step 3: Adding the Chocolate Topping
Melt your chocolate and vegetable oil in short bursts in the microwave, stirring in between until velvety smooth. Pour this over the caramel and tilt or gently shake the pan to level it out for a gorgeous finish. Refrigerate for at least an hour so the chocolate firms up nicely. Let it sit a few minutes out of the fridge before slicing to get clean, impressive bars that will wow everyone.
How to Serve Caramel Slice Recipe
Garnishes
While the caramel slice is stunning on its own, adding a sprinkle of toasted coconut flakes or a few sea salt flakes on top of the chocolate can elevate the flavors and add visual interest. A dollop of whipped cream or a dusting of cocoa powder on the side also brings extra charm for serving to guests.
Side Dishes
This slice pairs beautifully with a strong black coffee or a creamy chai latte, as the rich caramel and chocolate flavors balance the drinks perfectly. For a more decadent treat, serve alongside fresh berries or a refreshing scoop of vanilla ice cream to contrast the slice’s buttery richness.
Creative Ways to Present
Think outside the box by cutting the caramel slice into bite-sized squares and stacking them on a pretty platter for a party spread. You can also make layered dessert jars by crumbling the slice and layering it with whipped cream or mousse in individual glasses – an elegant twist that keeps everyone impressed and delighted.
Make Ahead and Storage
Storing Leftovers
Your caramel slice will keep wonderfully in an airtight container at room temperature for up to five days. Keep in mind, in warm climates or during hot summers, storing them in the fridge will help preserve the chocolate topping without melting, though letting slices come back to room temperature before serving will give you the best flavor.
Freezing
If you want to prepare ahead or save some for later, freezing works brilliantly. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or resealable bag. They can last up to two months this way. Just thaw overnight in the fridge before enjoying, then leave them out a while to soften.
Reheating
Caramel slice is best enjoyed cool or at room temperature, but if you prefer a softer texture, you can warm a slice gently in the microwave for around 10 seconds. Avoid overheating to keep the chocolate from melting completely and losing that perfect snap.
FAQs
Can I make the base without coconut?
Unfortunately, the desiccated coconut in this Caramel Slice Recipe is crucial for texture and structure. However, you can substitute it with a shortbread base from other recipes like lemon bars, just be sure to double the quantities for the right thickness.
What happens if I use evaporated milk instead of sweetened condensed milk?
Evaporated milk lacks the sweetness and thickness needed, so your caramel won’t set properly. Always use sweetened condensed milk in this recipe for that rich, chewy caramel layer.
How do I get clean, neat slices every time?
Remove the slice from the fridge about five minutes before cutting and run your knife under warm water, wiping it dry before each cut. This warms the blade just enough to glide through the chocolate without smearing it.
Why are there little brown bits in my caramel sometimes?
Those brown specks come from caramelized sugar sticking to the pan bottom if you don’t whisk constantly. They don’t affect the taste much, but if you want a pristine appearance, whisk steadily or strain the caramel before pouring it on.
Can I use milk chocolate or dark chocolate for the topping?
Absolutely! Both work well, though dark chocolate offers a lovely contrast with the sweet caramel, while milk chocolate adds extra creamy sweetness. Choose the one that makes your heart sing.
Final Thoughts
This Caramel Slice Recipe is a joyful celebration of simple ingredients transformed into an utterly delicious treat. Its layers of buttery base, gooey caramel, and glossy chocolate have that comforting, homemade charm that’s hard to resist. I truly hope you give it a go and find as much pleasure in making and sharing it as I always do. Happy baking!
PrintCaramel Slice Recipe
This classic Caramel Slice features a buttery coconut-infused shortbread base topped with a luscious homemade caramel layer and finished with a smooth chocolate topping. It’s perfect for a sweet treat or dessert, boasting a combination of textures from crumbly base to creamy caramel and firm chocolate.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 2 hours 10 minutes (including chilling and cooling steps)
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Ingredients
Base
- 1 cup plain/all purpose flour
- 1/2 cup brown sugar, loosely packed
- 1/2 cup desiccated coconut (finely shredded sweetened coconut)
- 125g (4.5oz) unsalted butter, melted
Caramel Filling
- 125g (4.5oz) unsalted butter, roughly chopped
- 1/2 cup (80g) brown sugar, loosely packed
- 1 tsp vanilla extract or essence
- 395g (14oz) sweetened condensed milk (1 can, 300ml)
Chocolate Topping
- 200g (7oz) dark or milk melting chocolate (semi-sweet chocolate chips)
- 1 tbsp vegetable oil
Instructions
- Prepare the Base: Preheat your oven to 180°C (350°F), fan 160°C. Grease and line a 28x18cm (7″x11″) lamington or rectangle pan with baking/parchment paper, leaving an overhang for easy removal. Mix the plain flour, brown sugar, desiccated coconut, and melted butter together until combined. Press the mixture evenly into the prepared pan using an egg flip or spatula. Bake for 15 minutes or until the surface is golden. If time permits, cool the base in the fridge to help create a clean layer separation later.
- Make the Caramel Filling: Lower the oven temperature to 160°C (320°F), fan 140°C. In a saucepan over medium-low heat, combine the chopped butter, brown sugar, and vanilla extract. Once the butter melts, whisk the mixture to incorporate the sugar fully, then wait until it begins to simmer. When bubbles appear, add the sweetened condensed milk. Whisk constantly for 5 minutes until you see big slow bubbles forming on the bottom, then whisk for an additional minute. Immediately pour the caramel over the baked base and tilt the pan to spread it evenly. Bake for 12 minutes; some small brown specks may appear due to uneven oven heat, but this won’t affect taste. Cool the caramel layer at room temperature for 20 minutes then refrigerate for 30 minutes until the base is warm but the surface feels cool.
- Prepare the Chocolate Topping: Place the chocolate and vegetable oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until the chocolate is completely melted and smooth (typically about 4 intervals). Pour the melted chocolate over the caramel layer and spread evenly using a spatula. Gently shake the pan to flatten the surface. Refrigerate for at least 1 hour or until the chocolate is fully set.
- Serve: Remove the slice from the fridge 5 minutes before cutting to let the chocolate soften slightly. Use a knife warmed under hot water, wiped dry, to cut into bars or squares. For clean slices, wipe and re-warm the knife between cuts.
Notes
- Desiccated coconut here refers to finely shredded, sweetened coconut flakes, similar to what is labeled as ‘sweetened coconut flakes’ in the US.
- Use only sweetened condensed milk in cans, not evaporated or skim versions, to ensure the caramel sets properly.
- Cooling the base before adding the caramel helps create a neat line between layers, though it is optional.
- Constant whisking during caramel cooking prevents burnt caramel bits; if any appear, you can strain them out.
- Refrigerate caramel until the surface is cool but not cold to allow chocolate to spread evenly and avoid quick setting.
- For a textured chocolate top, chill the caramel fully (1+ hour) before pouring chocolate and manipulate with a spatula before it sets.
- To achieve neat slices, warm the knife under hot water before cutting and clean it between slices.
- Store finished slices in an airtight container for up to 5 days. In hot weather, keep refrigerated and bring to room temperature before serving.
- For a coconut-free base, substitute with a doubled shortbread base from a lemon bar recipe.
- Nutrition estimates are included but should be considered approximate.
