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–+ servings
caramel slice squares on a metal baking tin, at various angles to show the layers of the slice.

Caramel Slice

Robyn
This easy caramel slice recipe (also known as Millionaires shortbread) is made from an eggless shortbread biscuit base topped with condensed milk caramel and melted chocolate.
5 from 9 votes
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Prep Time 15 minutes
Cook Time 17 minutes
Cooling time in fridge 2 hours
Course baking
Cuisine International
Servings 24 Pieces
Calories 242 kcal

Equipment

  • 20cm x 27 cm (8 inch x 10 inch) baking tin

Ingredients
  

  • 120g (½ c) butter
  • 4 Tablespoons caster sugar
  • 1 ½ Tablespoons golden syrup
  • 398g tin condensed milk
  • Pinch salt

Base

  • 230g (1 ½ c) plain flour
  • 70g caster sugar
  • 150g (5.3 oz) butter, softened
  • 200g (7 oz) milk or dark chocolate

Instructions
 

  • Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
  • Line a 20cm x 27 cm (8 inch x 10 inch) baking tin with baking paper / baking parchment.

To make the base

  • Mix the flour with sugar. Rub in the butter lightly with your fingertips until it starts to come together. Using your hand bring the dough together then tip into the lined tin and press out to the edges of the tin with your hand.
  • Flatten the top then place into the preheated oven and bake for 15-17 minutes until lightly golden. Leave to cool while you make the caramel.

To make the caramel

  • Melt the butter in a medium saucepan.
  • Add the caster sugar, golden syrup and condensed milk to the melted butter and stir well to combine. Cook over a low heat for 8-10 minutes, stirring, until the caramel is a golden brown and become thicker. Take off the heat and add a pinch of salt. Leave to cool slightly for 3-5 minutes.
  • Pour the slightly cooled caramel over the shortbread base, using a spoon or spatula to spread all the way to the edges. Leave to cool for 15-20 minutes, then put in the fridge for 10-15 minutes.
  • Melt the chocolate in a ban Marie (a heatproof bowl sat over a pan of barely simmering water, making sure the bowl doesn’t touch the water) or in microwave.
  • Pour the melted chocolate over the cooled caramel. Working quickly, spread the chocolate out to the sides of the tin using a spoon or spatula.
  • Place in the fridge for an hour then cut into squares:
  • Using a hot sharp knife – I find a sharp bread knife is very good! – dip the knife in hot water, carefully wipe dry and cut into the slice. Dip the knife in the hot water ever so often, remembering to dry with a tea towel or paper towel before cutting into the slice.
  • Once you have cut the caramel shortbread in to squares, place back in the fridge to cool and set completely.
  • Store in the fridge.

Video

Notes

This recipe makes 18 large squares or 24 smaller squares. It's very sweet and rich so I prefer to cut it into 24 pieces. The rest of my family disagree ;)
Plain flour – all purpose flour.
Butter – I like to use unsalted butter in this recipe, and then I can add a generous pinch of salt to the caramel. If you use salted butter you may want to add less salt to the caramel.
Caster sugar – caster sugar is used in both the shortbread biscuit base and to make the caramel layer.
Condensed milk – sweetened condensed milk, not half fat. Nestle sweetened condensed milk in Australia, Nestle Carnation condensed milk in the UK. You can also use supermarket own brand sweetened condensed milk.
Golden syrup – this is used to add flavour and colour to the caramel layer. You can use a little honey instead, although it will taste different.
Salt – I like to add a generous pinch of salt to the caramel after is has cooked to make it more of a salted caramel slice.
Dark chocolate – a dark chocolate (70% cocoa) goes well with the sweet slice, but you could use milk chocolate instead or a combination of the two.
Lining the tin: line the tin so that the baking paper / baking parchment hangs over the sides of the tin, or if using a deep tin, so it reaches the top of the tin. This not only helps prevent the caramel layer from sticking to the tin, but it helps you life the slice out when set.
Place the caramel topped shortbread in the fridge for an hour to cool the caramel before pouring over the melted chocolate, otherwise you risk ending up with the two mixed together rather than seperate layers.
Cutting into neat slices: once the melted chocolate has been added, place in the fridge for 1 hour. It’s so much easier to neatly cut chocolate that hasn’t set hard. Using a hot sharp knife – I actually find a sharp bread knife is very good! – dip the knife in hot water, carefully wipe dry and cut into the slice. Dip the knife in the hot water ever so often, remembering to dry with a tea towel or paper towel before cutting into the slice. Once you have cut the caramel shortbread in to squares, place back in the fridge to cool and set completely.
I recommend you use a kitchen scale rather than cups for this recipe.

Nutrition

Calories: 242kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 30mgSodium: 95mgPotassium: 134mgFiber: 1gSugar: 17gVitamin A: 329IUVitamin C: 0.4mgCalcium: 57mgIron: 1mg
Keyword caramel slice, chocolate caramel slice, millionaires shortbread

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