Chocolate Caramel Slice (Millionaire’s Shortbread)

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Chocolate Caramel Slice (or Millionaire’s Shortbread) are a classic Australian treat. This is an easy recipe for Millionaire’s Shortbread using sweetened condensed milk to produce a lovely, thick caramel. Make them more delicious with a touch of sea salt.

chocolate caramel slice on wire rack with coffee

Millionaire’s Shortbread Recipe

Growing up in Australia, and as a child to parents who ran a busy bakery, I used to be addicted to these Chocolate Caramel Slices, otherwise known as Millionaire’s Shortbread in other parts of the world.

As soon as my step-father would produce a tray of these slices from the oven doors, a good dozen or so were always set aside for me to put into my lunchbox for school.

chocolate caramel slice with sea salt

In Australia, these Chocolate Caramel Slices are as popular as Lamingtons and Chocolate Coconut Bars, all of which make regular appearances at bake sales and morning teas.

These days, I try not to make these Chocolate Caramel Slices too often because, as you will soon discover, they are rather addictive and one ought to do a few laps around the block to burn off the consumed calories.

Thankfully, having two energetic toddlers means I do my fair share of running around each day 😉

chocolate caramel slice on wooden table

To make these Chocolate Caramel Slices a bit more sophisticated and grown up, I like to sprinkle them with some sea salt flakes to offset the sweetness a bit.

And it goes without saying that these Chocolate Caramel Slices go perfectly with a cup of your favourite coffee.

chocolate caramel slice with jar of sea salt

Chocolate Caramel Slice (Millionaire’s Shortbread)

chocolate caramel slice

5 from 5 reviews

Chocolate Caramel Slice (or Millionaire’s Shortbread) are a classic Australian treat. This is an easy recipe for Millionaire’s Shortbread using sweetened condensed milk to produce a lovely, thick caramel. Make them more delicious with a touch of sea salt.

  • Author: eatlittlebird.com
  • Prep Time: 30 mins (plus cooling time)
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: Makes 20 slices
  • Category: Baking
  • Cuisine: Australian

Ingredients

For the biscuit base

For the caramel filling

For the chocolate topping

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Line a small baking tin (18 x 28 cm or 7 x 11 inches) with baking paper.
  3. Melt the butter for the biscuit base and set it aside to cool slightly.
  4. Place the flour, baking powder, dessicated coconut and sugar into the bowl of a stand mixer. Using the flat paddle attachment, mix the ingredients together.
  5. Add the melted butter and beat until the mixture is combined.
  6. Place the mixture into the lined baking tin and use your fingers to press it firmly and evenly into the base.
  7. Bake the biscuit base for 12-15 minutes, or until it is lightly golden.
  8. Set the biscuit base aside to cool slightly while you make the caramel filling, but keep the oven turned on.
  9. To make the caramel filling, melt the butter in a large saucepan over low-medium heat.
  10. Once the butter has melted, add the sweetened condensed milk, golden syrup, vanilla extract and light brown sugar.
  11. Whisk the ingredients together until they are well incorporated.
  12. Turn the heat up to medium-high, and continue whisking until the caramel starts to bubble a little.
  13. Continue whisking over medium-high until the caramel thickens slightly. Make sure you are whisking constantly, otherwise the caramel might start to burn and you will have to start all over again! The caramel is done when it has thickened to a good pouring consistency.
  14. When the caramel is cooked, pour it over the biscuit base and use a spatula to evenly distribute it.
  15. Place the baking tin back in the oven for 10 minutes.
  16. Remove the baking tin a wire rack and let it cool completely. Once it has cooled, place it into the fridge for at least 30 minutes.
  17. To make the chocolate topping, melt the chocolate in a bain-marie, or in a heat-proof bowl over a pan of simmering water.
  18. Whisk through the vegetable oil to make the chocolate nice and glossy.
  19. Take the baking tin out of the fridge and pour the melted chocolate over the top. Immediately use a spatula to spread the chocolate evenly. As the caramel slice is cold from the fridge, the chocolate topping will start to set quickly.
  20. If you wish to create a rough textured surface like in the photos, place the baking tin back in the fridge for 10-15 minutes for the chocolate topping to set slightly. Drag a spatula back and forth through the cold (but not set) chocolate topping to create the textured surface. If the chocolate topping is not cold enough, you may have to put the tin back into the fridge for another 5 minutes or so.
  21. Once the chocolate caramel slice has set, slice into bars or squares, and sprinkle with sea salt flakes before serving.

Kitchen Notes

Best to ignore the nutritional information for this recipe 😉

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

  • Serving Size: Serves 20
  • Calories: 331
  • Sugar: 30.8g
  • Sodium: 171.3mg
  • Fat: 18.4g
  • Carbohydrates: 39.3g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 34mg

Did you make this recipe?

Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram and using #eatlittlebird

Update

This post was first published on 27 April 2017. It has been updated with more comprehensive recipe notes.

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24 comments on “Chocolate Caramel Slice (Millionaire’s Shortbread)

  1. Amy 27 April 2017

    Oh, these sound so rich and decadent! And I love the salt sprinkled over the top!

    Reply
  2. What an amazing coffee maker, hopefully they will make their way to the U.S. Meanwhile, I can still make these delicious caramel slice.

    Reply
    • Eat, Little Bird 27 April 2017

      Hi Janette,
      You’re right – I don’t think the Eclipse model is available in the US yet, but there are certainly other Nescafé Dolce Gusto coffee machines which are very popular in the US. Hope you will get a chance to try this recipe one day 🙂

      Reply
  3. Luci's Morsels 27 April 2017

    Those chocolate caramel slices look amazing! Thank you for sharing your thoughts on the Nescafe. I too love a quick way to make coffee when I have company. I love that there are so many options to meet everyone’s pallet!

    Reply
    • Eat, Little Bird 27 April 2017

      Thanks, Luci! Indeed, I think that is one of the advantages of the Nescafé Dolce Gusto, that it suits different people’s taste in coffee. It will definitely come in handy when we are entertaining guests.

      Reply
  4. Lisa | Garlic & Zest 27 April 2017

    I love the look of this coffeemaker — so much nicer than the squat models I’ve seen here in the states. Unfortunately my husband and I are the drink a whole pot of coffee – kind of people, and those pods can be expensive if you’ve got a 4-5 cup/day habit, like me! That said, your latte looks tempting. And so do those bars. I stopped and gazed for two solid minutes at your photos!

    Reply
    • Eat, Little Bird 28 April 2017

      Thanks, Lisa! I’m glad you enjoyed the photos 🙂 I should have mentioned in my post that coffee consumption was also a factor in initially not wanting to buy a coffee machine – my husband and I felt that if we could have coffee at the push of a button, we would be drinking coffee all day! I agree that the pods can be expensive, which is why I think this machine might be more for when we have guests, or perhaps just the occasional coffee. That said, I have been enjoying my daily lattés from this machine so far …

      Reply
  5. Jackie (theseasidebaker) 28 April 2017

    These look spectacular!!!! I must make them!

    Reply
  6. Lisa Bryan 28 April 2017

    I’m a sucker for anything chocolate and caramel – it’s my favorite combo!

    Reply
  7. Sara 28 April 2017

    This looks fantastic! I can’t wait to try your recipe!

    Reply
  8. Veena Azmanov 28 April 2017

    That coffee maker looks wonderful. I love the look!! And that caramel slice sounds heavenly with delicious coffee. Such a treat.

    Reply
    • Eat, Little Bird 29 April 2017

      It’s a pretty stylish coffee machine, isn’t it? I wasn’t sure about it at first, but I do quite like it now 🙂

      Reply
  9. Brian Jones 28 April 2017

    Cool read, I have not used a pod coffee machine since giving up the office lifestyle back in 2008 and was not too impressed back then to be honest… Sounds as though things have improved somewhat, perfect accompaniment to a cup o joe too 😀

    Reply
    • Eat, Little Bird 29 April 2017

      Actually, using this machine reminds me of work!! I quite like the option to make milky coffee with this machine. So far, I’ve been really enjoying using the machine 🙂

      Reply
  10. cakespy 28 April 2017

    This is one of my favorite types of slices. These look incredible!

    Reply
  11. caroline 28 April 2017

    YES PLEASE!!

    Reply
  12. […] given a NESCAFÉ Dolce Gusto Eclipse Automatic Machine to try at home (which I have reviewed in an earlier post), it didn’t take much to win me […]

    Reply
  13. Julia 13 April 2018

    I can not wait to try this incredible recipe! It’s amazing! Thank you!

    Reply
  14. […] out using the Nescafé Dolce Gusto Eclipse which was given to us to review (which you can read here). I was very sceptical at first about whether I would enjoy drinking coffee from a coffee capsule, […]

    Reply

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