Caramel Slice


Caramel slice is pretty much a staple in most Australian cafes.


It appears to be somewhat similar to millionaire’s shortbread. I have never made millionaire’s shortbread, but from the pictures I’ve seen on other blogs, it looks pretty similar.


Caramel slice (slice is the word Australians use for all types of bars) is delicious. It involves a biscuit base made from coconut, sugar, flour and melted butter. There’s a thick, gooey condensed milk caramel layer in the center. And then its topped with a thick layer of chocolate.


Typically, the chocolate layer is made from cheap dark chocolate and, like, shortening. Which is kind of gross.

When I was a kid and I used to go for lunch or coffee to cafes with my mum, she would always order caramel slice, it was her absolute favourite. The thick chocolate shortening layer, however, would be pulled off immediately and thrown to the side, while we enjoyed the thick, sticky caramel and the buttery, crumbly biscuit layers.


So I’ve made my own version of the chocolate topping here, combining milk chocolate and a little Nutella. It was totally delicious, and I’m happy to say no one threw the chocolate tops off these little bars.


CARAMEL SLICE

For the biscuit base
1/2 cup plain flour
1/2 cup self raising flour
1 cup brown sugar, packed
1 cup dessicated coconut
125g unsalted butter, melted (4.5 oz, 9 tbsp)
1/2 tsp salt

For the caramel filling
2 x 395g cans condensed milk (2 x 14 oz cans)
1/4 cup maple syrup
1 tbsp unsalted butter (14g)
1/2 tsp salt

For the chocolate topping
150g milk chocolate, chopped (3/4 cup)
50g Nutella (1/3 cup)

Preheat the oven to 180 C (350 F) and line a 9 x 13 inch pan with baking paper.

To make the biscuit base, mix both flours, the coconut, brown sugar, salt and melted butter together in a large bowl.

Press evenly into the lined tin. Bake for 10 minutes.

To make the caramel filling, combine the condensed milk, maple syrup and butter in a small saucepan.
Place over a medium heat and cooking, stirring continuously with a spatula, until it is boiling.
Reduce the heat to low and continue stirring until thick and golden, about 5 minutes. Stir in the salt.

Spread the caramel in an even layer over the biscuit base. Bake for a further 10 minutes.

Allow the slice to cool completely.

To make the chocolate topping, place the chocolate in a microwave safe bowl. Microwave in 30 second bursts, stirring between each burst, until chocolate is melted and smooth. Stir in the Nutella.

Spread the chocolate topping evenly over the slice. Refrigerate until the chocolate sets.

Cut the slice however you like, I cut mine into 2.5cm (1 inch) pieces. Makes 63 little caramel bars.

32 Thoughts on “Caramel Slice

  1. I just made these! So good, my little brothers enjoyed it ^__^ ♥
    Thank you for the recipe :3

  2. Fran on July 4, 2012 at 4:47 pm said:

    Oh I love the sound of the Nutella in the topping. I agree with your mum about those old cafe slices. I always thought they tasted a bit like copha in the chocolate topping. Either way, it had a bit of a nasty after-taste. Can’t wait to try these, though!

  3. is it ok to leave out the coconut? i’m not a big fan of coconut but these look so good, i still want to make them. Is there a substitute?

    • Hi Jeanette! I’ve never made it without coconut, so I’m not sure! And I’m traveling so can’t really test anything out right now. It’s not a strong coconut flavour, it just adds texture. Maybe try a completely different base? A graham cracker base maybe? Good luck!

  4. These look so yummy I can’t wait to make them!! But like the previous commenter, I’m not into coconut. A graham cracker base sound right up my ally!

    You’re photographs are amazing!

    -Amanda

  5. Mslarvik on July 15, 2012 at 9:08 pm said:

    I made a caramel slice for a family get together and I added Macadamias nuts in the caramel layer and covered with chocolate as normal. It all disappeared very quickly

  6. Is condensed milk sweetened or unsweetened?

  7. This looks delicious and your pictures are amazing. Would love for you to share your photos with us at foodepix.com.

  8. Very interesting topic, appreciate it for posting.

  9. Wahhhh!!! This looks so good! I absolutely loved having this around when I lived in Scotland (live in Midwest US now…) It is possibly the best thing ever. the end.

    found you through tastespotting! Love it!

    @graylinsample
    yepindeed.com

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  11. Mariam on March 2, 2013 at 2:07 pm said:

    Yum! Caramel slicers like my favourite. I’m surprised about the maple syrup in the caramel rather than the typical golden syrup though! And at home we always just use good quality melted chocolate. Apart from that this recipe looks similar to the amazing one I use from exclusively food.com

    • Hi Mariam. Well most caramel slice recipes are pretty similar.
      I like to adapt things to suit my tastes when I bake, and I much prefer maple to golden syrup – the flavour, and the fact that it’s natural – so I’ve used it here. You could obviously use golden.
      And I find straight up chocolate to be too hard as the topping, so I’ve added nutella to soften it. The best thing about everyone having different tastes is that we can adapt recipes to suit them! :-)

  12. This is brilliant – I always make my slice with milk chocolate – but I never thought to add Nutella to soften it! I’m not a fan of copha, and like you said – straight up milk chocolate is too hard and destroys the slice when I try to cut it. Thanks for the recipe!

    • Hi Shan! I’m glad you like the idea, it looks like we think the same way ;-) enjoy this one!
      PS. Next time, a very hot knife (dip it in boiled water then wipe dry) should ease you through that chocolate with no cracks! :-)

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  16. Tiquicia on December 7, 2013 at 12:09 pm said:

    And here I thought I had invented a recipe, but now I see that in Australia people have been eating something similar for years. Mine was essentially the same as this, except I put ground pecans in the crust, as well as coconut and I used dulce de leche for the caramel layer? It’s essentially what you would get by cooking sweetened condensed milk in a saucepan. I suppose you could add maple syrup to the dulce de leche as well, but you probably wouldn’t need the butter, since it’s already fairly soft.

    This recipe sounds very good.

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  18. Agnh on June 15, 2014 at 7:14 am said:

    I can’t find maple maple syrup! Which is the best substitute for it?
    Than you in advance!

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