Easy Australian Caramel Slice Recipe

About This Recipe

Caramel slice is one of Australia's most beloved slices — three distinct layers of contrasting texture and flavour. A buttery biscuit base, a thick caramel filling (made from condensed milk), and a smooth chocolate topping that snaps when you bite in. It's simple to make and universally adored.

Ingredients

Serves 20

• 200 gplain sweet biscuits(like digestives or Nice biscuits, crushed)
• 80 gdesiccated coconut
• 150 gunsalted butter(melted, for base)
• 2 x 395gtins condensed milk
• 2 tbspgolden syrup
• 60 gunsalted butter(for caramel)
• 200 gdark chocolate(chopped, for topping)
• 1 tbspvegetable oil(for topping)

Instructions

1. 1

   Make the base

   Mix crushed biscuits, coconut and melted butter. Press firmly into a lined 20×30cm tin. Bake at 180°C / 350°F for 10 minutes.

2. 2

   Make the caramel

   Combine condensed milk, golden syrup and butter in a saucepan. Stir over medium heat until the mixture comes together, thickens and turns a light caramel colour — about 8–10 minutes.

   Stir constantly and watch the heat — condensed milk burns easily on the base of the pan.

3. 3

   Bake the caramel layer

   Pour caramel over the hot base. Bake at 180°C for 20 minutes until the caramel is set and golden. Cool completely.

4. 4

   Chocolate topping

   Melt chocolate with oil, stir until smooth. Pour over cooled caramel and spread evenly. Refrigerate until set (at least 1 hour), then cut with a hot knife.

Variations

• •

  Salted caramel slice: add 1 tsp flaked sea salt to the caramel layer.

• •

  White chocolate topping: use white chocolate instead of dark for a sweeter result.

Storage

Store in the fridge for up to 5 days. Remove 10 minutes before serving for the chocolate not to shatter. Freeze for up to 1 month.

Frequently Asked Questions