The beloved Australian caramel slice — a biscuit base, thick chewy caramel filling and smooth chocolate topping. This easy caramel slice recipe is a classic Australian bake sale and morning tea staple that everyone loves.
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.
Serves 20
Mix crushed biscuits, coconut and melted butter. Press firmly into a lined 20×30cm tin. Bake at 180°C / 350°F for 10 minutes.
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.
Pour caramel over the hot base. Bake at 180°C for 20 minutes until the caramel is set and golden. Cool completely.
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.
Score the chocolate topping lightly before fully set for cleaner cuts.
For clean slices, dip a sharp knife in hot water and wipe dry between cuts.
Adding a pinch of sea salt to the chocolate topping elevates the whole slice.
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.
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.
Caramel slice, also known as millionaire's shortbread in Scotland and the UK, is a fixture of Australian morning tea tables, school fundraisers and home kitchens. The Australian version typically uses a coconut-enriched biscuit base, distinguishing it slightly from its British counterpart.
The caramel needs to be cooked long enough over medium heat to evaporate moisture and thicken. If it seems too liquid, return to the heat and cook another 3–5 minutes.
Dip a sharp knife in boiling water and wipe dry between each cut. Alternatively, score the chocolate layer lightly just before it fully sets.
In Australia, Marie or Nice biscuits are traditional. Digestives, Graham crackers or any plain sweet biscuit works perfectly.
Yes — it keeps refrigerated for 5 days and actually tastes better after a day. It also freezes very well.
Per serving (250g) · 20 servings total
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