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

Although there is some baking involved, the recipe is still a simple one.

The baking guarantees a gorgeous caramel layer that holds together nicely when you cut the slice into squares – and when you eat it!


What makes a great Caramel Slice?

First, you need the caramel to be just right. Not sugary, just velvety and rich.

This slice uses condensed milk along with butter and golden syrup to give it an incredible smoothness. The cooking and baking creates the right firmness for a successful slice.

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

The second key part of a great caramel slice is a firm biscuit base. Nobody likes a soggy or crumbling disaster when cutting up or eating slice.

Thirdly, the topping should complement the other layers. This recipe uses a generous amount of good quality milk chocolate. 

The final thing that makes a great caramel slice is the finish. Avoid any cracking of the chocolate top by leaving the slice outside the fridge for at least 15 minutes before attempting to cut it into smaller squares.

Use a sharp knife to cut the slice, and pour some boiling water over the knife to heat it a little (drying with a cloth) before using it. A warm knife will make the whole job a lot easier and smoother.


Love your slices?

Find more wonderful slices and old-fashioned Aussie favourites in the Cooking with Nana Ling recipe collection.

Mum’s Caramel Slice recipe

Keep scrolling for the tested and tweaked version.


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caramel slice

Caramel Slice

A rich baked caramel slice with a buttery biscuit base and milk chocolate topping.
4.67 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian
Keyword: caramel slice
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 24 squares
Calories: 216kcal


Biscuit Base

  • 1/2 cup brown sugar
  • 3/4 cup desiccated coconut
  • 1 cup SR flour (or 1 cup plain/all-purpose flour plus 1/2 teaspoon baking powder and 1/4 teaspoon salt)
  • 1/2 cup melted butter (approx 120 grams)


  • 395 grams condensed milk (1 tin)
  • 1 tablespoon butter
  • 2 tablespoons golden syrup
  • 350 grams milk chocolate


Biscuit Base

  • Preheat oven to 180 degrees celsius (fan-forced).
  • Combine sugar, coconut and flour and then mix in melted butter.
  • Press into a well-greased slice tin and cook for 15 minutes.


  • While the base is cooking, make the caramel layer by mixing condensed milk, butter and golden syrup in a saucepan and placing on stove top over medium heat. Stir until the mixture turns a more golden colour and the mixture starts to leave the sides of the saucepan as you stir.
  • Once the base is cooked, remove the tray from the oven and pour in the caramel mixture. 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.
  • Once cool, melt chocolate and pour 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 in the fridge to set. Once set, remove from the fridge and allow to stand for at least 15 minutes before cutting into squares with a sharp knife. Remove squares from the tray using a spatula.



Calories: 216kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 63mg | Potassium: 124mg | Fiber: 1g | Sugar: 23g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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