Caramel Slice

This old-fashioned Caramel Slice Recipe combines three wonderful layers: a buttery biscuit base, a rich baked caramel in the middle and a smooth milk chocolate topping.

The recipe is the one that has been shared around for decades. It has, however, been tweaked to perfection under the guidance of my Mum, who was a pastry cook in Aussie country bakeries for many years. I've included clear steps and plenty of tips so you can create a Caramel Slice that looks and tastes great – even if you've never made it before.

(Love caramel? You might also like Creme Caramel, Peanut Caramel Slice or Russian Caramels.)

Jump to:

• The recipe
• Ingredient notes
• How to make Caramel Slice
• Recipe FAQs
• Love a slice of something nice?
• Caramel Slice

The recipe

Also known as Caramel Shortbread, Millionaire's Shortbread and Wellington Squares, old school Caramel Slice has a smooth caramel filling between biscuit and chocolate layers. The three layers create a completely decadent sweet treat that we've loved forever.

I've included a picture below of the recipe I found in Mum's old cookbook. It was handwritten by either myself or my sister. As I've mentioned, this recipe has been updated by my Mum over the years as she trialled different versions of the recipe in bakeries. So please keep scrolling for the updated and perfected recipe in the recipe card at the end of this post.

Ingredient notes

To make this slice, you'll need:

• brown sugar
• desiccated coconut
• plain flour (all-purpose flour)
• butter
• condensed milk
• golden syrup (use corn or maple syrup as a substitute)
• milk chocolate
• vegetable oil (optional).

Please keep scrolling to the recipe card at the end of this post for a full list of ingredients and quantities.

How to make Caramel Slice

Start by preheating your oven to 180 degrees celsius / 355 degrees celsius (fan-forced).

Next, grease a slice tin (27 x 17cm) well and line the base with baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).

Gather your ingredients and measure out the quantities (see recipe card below for ingredient quantities).

Making the biscuit base

A key part of a great caramel slice is a firm, buttery biscuit base. Nobody likes a soggy or crumbling disaster when cutting up or eating slice! This recipe creates a fabulous base in a few simple steps.

Combine the sugar, coconut and flour and then mix in melted butter.

Press the mixture into a well-greased slice tin (approx 28 x 18cm) and even out this layer using your fingertips and the back of a spoon.

Place into the oven and bake for 15 minutes.

The smooth caramel layer

This slice uses condensed milk along with butter and golden syrup to give the caramel layer an incredible smoothness.

The cooking and baking creates the right firmness for a successful slice. You want the caramel to be soft and velvety but hold together well to keep its shape.

TIP: If you don't have any golden syrup on hand when making the caramel, you can use corn syrup or maple syrup.

So, while the base is cooking, it's time to make the caramel layer. Mix the condensed milk, butter and golden syrup in a saucepan and place on stove top over medium heat.

Stir using a whisk until the mixture turns a more golden colour and starts to form bubbles. Cook for 5 minutes once the mixture starts bubbling, stirring occasionally and turning down the heat if necessary to maintain a steady simmer.

Once the base is cooked, remove the tray from the oven and pour the caramel mixture over the base.

Use a spatula to spread the mixture evenly over the base. Return the tray to the oven and cook for another 10 minutes.

Remove from oven and allow to cool.

The chocolate on top

This slice just gets better and better!

The topping should complement the other layers, and this recipe uses a generous amount of good quality milk chocolate. 

(Love your chocolate? I've got plenty more tempting chocolate recipes.)

Once the caramel slice biscuit base and caramel filling layer have cooled to room temperature, melt the chocolate (and optional oil which will make it easier to cut) using 20 second bursts in the microwave.

Pour the melted chocolate over the caramel layer to create the top chocolate layer.

Angle the slice tray to make sure the chocolate moves into all corners of the tray and is evenly distributed over the top of the slice.

Place the slice in the fridge to set.

Cutting into squares

Once set, remove from the fridge and allow to stand for at least 15 minutes before removing from slice tin and cutting into squares with a sharp knife.

Using the optional oil in the chocolate will also make the slice easier to cut without cracking.

Recipe FAQs

Love a slice of something nice?

For more wonderful slice recipes, head to the Cooking with Nana Ling Slice Recipe collection or jump straight to another one of these favourite old school slices:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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