Caramel Slice
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Cooling
1 hr
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Total Time
55 mins
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Servings
12 -16
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Calories
470 kcal
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Course
Dessert
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Cuisine
American, Australian
Caramel Slice
Description
The base combines flour, brown sugar, desiccated coconut, and melted butter pressed into a pan and baked until golden. The caramel layer is made by slowly cooking butter, sugar, vanilla, and sweetened condensed milk until thick and bubbling, then poured over the cooled base. Baking the caramel briefly sets it before adding the chocolate topping, which is melted with vegetable oil for gloss and spread evenly before firming.
The slice has a crisp, buttery base with chewy coconut, topped by a luscious caramel that is both soft and firm enough to hold shape, finished with a shiny chocolate layer that adds smoothness and richness. Baking times and cooling techniques influence the layering and slicing quality.
This treat is served sliced and stored refrigerated to maintain texture, with instructions for neat cutting using a warm knife. The recipe notes substitutions and tips for coconut-free base alternatives and warns against skim condensed milk for proper caramel setting.
Ingredients
Base
- 1 cup flour plain/all purpose
- 1/2 cup brown sugar , loosely packed
- 1/2 cup desiccated coconut (US: sweetened finely shredded coconut, Note 1)
- 125g / 4.5oz butter melted, unsalted
Caramel filling
- 125g / 4.5oz butter roughly chopped, unsalted
- 1/2 cup (80g) brown sugar , loosely packed
- 1 tsp vanilla extract (or essence)
- 395g / 14oz sweetened condensed milk (1 can, 300ml) (Note 1b)
Chocolate Topping
- 200g / 7oz dark melting chocolate US: semi-sweet chocolate chips, or milk melting chocolate
- 1 tbsp vegetable oil
Instructions
Base
- Preheat oven to 180°C/350°F (fan 160°C)
- Grease and line a 28x 18cm (lamington pan) / 7" x 11" rectangle pan with baking/parchment paper (Note 2). Have overhang for ease of removal.
- Mix together Base ingredients and press into a pan (I use an egg flip)
- Bake for 15 minutes until the surface is golden. Cool in fridge if you have time (Note 3).
Caramel
- Lower oven to oven to 160°C/320°F (fan 140°C)
- Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
- When bubbles appear, add condensed milk. Whisk constantly for 5 minutes (Note 4), until you start getting some big slow bubbles on the base.
- Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.
- Bake for 12 minutes. Don't worry if you get splotchy brown bits (this happens with ovens that don't distribute heat evenly).
- Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch. (Note 5)
Chocolate
- Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (takes me 4 x 30 sec).
- Pour over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.
- Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!
Notes
- Desiccated coconut refers to finely shredded sweetened coconut flakes used in the base.
- Use sweetened condensed milk in cans, not evaporated or low-fat versions, to ensure proper caramel setting.
- Cooling the base before adding caramel helps create a neat layer separation.
- Constant whisking when making caramel prevents burnt specks; straining can remove any that form.
- Pour chocolate topping over caramel once mostly set but not cold, to allow even spreading.
- For textured chocolate tops, chill caramel fully before adding chocolate and agitate gently as it firms.
- Cut slices with a warm knife, wiping blade between cuts, for clean edges.
- Store in an airtight container up to five days; refrigerate if ambient temperature risks melting chocolate.
- The recipe base needs coconut; for a coconut-free version, use a doubled shortbread base from a lemon bars recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-16
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470cal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 58mg | 19% |
| Sodium | 61mg | 3% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 133mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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