An easy recipe for Caramel Slice (or Millionaire’s Shortbread) using sweetened condensed milk to produce a lovely, thick caramel. Recipe with step-by-step photos.

Caramel Slice

My parents ran a busy bakery while I was growing up in Australia, and one of the staples they always had behind the glass counters were Caramel Slices, otherwise known as Millionaire’s Shortbread in other parts of the world.

Chocolate Caramel Slice

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

Caramel Slice Recipe

This caramel slice recipe is a scaled down version of that which my parents sold in their bakery.

I love that the biscuit base contains coconut for both flavour and texture.

To make these 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.

How to Make Caramel Slice

This caramel slice recipe is easier than it looks. Like with most recipes for slices, you require three components:

1. the biscuit base, which takes about 5 minutes to prepare and 15 minutes to bake
2. the caramel filling, which takes about 10 minutes to cook
3. the chocolate topping, which mostly involves melting a few bars of chocolate, about 5 minutes

Step 1

To prepare the biscuit base, mix the dry ingredients in the bowl of a stand mixer. Using the flat paddle attachment, beat in the melted butter. Keep beating on low speed until the mixture is well incorporated.

Step 2

Spread the biscuit base into a baking pan lined with baking paper. Bake for 12 to 15 minutes, or until it is lightly golden.

Step 3

Meanwhile, prepare the caramel filling. Simply melt the butter in a medium-sized saucepan, then add the remaining ingredients. Whisk constantly over medium-high heat until everything has melted into a lovely and thick caramel sauce.

Make sure that you whisk constantly to prevent the mixture from sticking to the bottom of the pan and burning.

Step 4

Pour the caramel filling over the biscuit base. Use a spatula to evenly spread the caramel filling.

Step 5

Bake for about 10 minutes, or until the edges have set slightly. If you give the pan a gentle shake, the centre of the pan should wobble ever so slightly.

Step 6

Set the pan aside to cool completely, before putting the pan into the fridge to chill for at least 30 minutes.

Step 7

Make the chocolate topping by melting the chocolate in a bain-marie (or a bowl over a pan of simmering water), and then whisk in the oil.

Step 8

Pour the melted chocolate over the caramel-topped biscuit base, and use a spatula to spread it evenly.

For a smooth surface, simply leave the pan as is to set completely before slicing and serving.

For a textured surface like in the photos above, place the pan in the fridge to chill for 10 to 15 minutes. Drag a small spatula through the chocolate to create some ripples, and then leave to set completely.

More Australian Recipes

If you are looking for more Australian recipes, you might also enjoy:

Chocolate Coconut Bars

Lamingtons

Pavlova with Cream & Passionfruit

Raspberry Friands

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Update

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

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