Caramel Slice: Butter Crust Dessert with Chocolate
Choose a 9x9-inch (22.8 cm) baking pan to ensure the layers of your caramel slice maintain the correct thickness. Line the pan with parchment paper and leave a small overhang. This allows you to lift the dessert out without breaking the base. Use a neutral oil in the crust to keep the flavor pure and prevent the butter from overpowering the caramel.
This dessert consists of a crisp base made with desiccated coconut and brown sugar. A layer of sweetened condensed milk cooks over medium-low heat until it becomes a golden amber caramel. After baking at 350°F (180°C), the slice is topped with melted dark chocolate. The result is a rich treat with a caramelized center and a smooth chocolate finish that melts on your tongue.
Caramel Slice: Butter Crust Dessert with Chocolate
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the pan
Preheat your oven to 350°F (180°C). Line a 9x9-inch pan with parchment paper. Leave a small overhang so you can lift the slice out easily later.
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Mix the base
Melt 4 ounces of butter on the stove or in the microwave. Stir in the flour, brown sugar, coconut, vanilla, oil, and salt. Mix until the texture is crumbly and the ingredients stick together.
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Bind the dough
Fold in the 4 ounces of cubed chilled butter. Mix quickly until the dough holds together and no longer feels dry. This ensures the crust remains crisp rather than greasy.
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Bake the crust
Press the dough evenly into the pan and smooth the top with a spatula. Bake for 20 minutes. Remove it when the base is golden brown and set.
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Cook the caramel
Pour sweetened condensed milk into a medium saucepan. Cook over medium-low heat and stir constantly for 15 minutes. Stop when it thickens into a golden amber caramel.
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Set the caramel
Pour the slightly cooled caramel over the baked crust. Swirl it to cover the surface evenly. Bake for 15 minutes until the top is set but still glossy.
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Cool and chocolate
Cool the pan on a wire rack for 10 minutes before lifting the slice out to cool completely. Melt the dark chocolate in a double-boiler or microwave. Spread the smooth chocolate over the cooled caramel.
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Chill and slice
Refrigerate the pan for 10 minutes until the chocolate hardens. Use a knife rinsed in hot water and wiped dry to slice the treat into 12 equal squares. A hot knife prevents the chocolate from cracking.
Prevent the chocolate from cracking by using a hot knife rinsed in hot water and wiped dry. If the chocolate breaks, your knife is too cold. Keep the bottom of the pan warm when removing the slice to ensure it does not stick or split.
What to serve with it
Serve these squares with a scoop of vanilla ice cream or a splash of light coconut milk to balance the sweetness. You can also dust the tops with powdered sugar or sea salt for a contrasting flavor. Drizzle warmed dark chocolate over each piece for an indulgent touch.
Storing and reheating
Store the slices in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and foil and freeze for 2 months. Thaw in the refrigerator for 4 hours before serving to maintain the texture.
Nutrition per serving
- Calories
- 410
- Protein
- 5.2 g
- Carbs
- 38.5 g
- Fat
- 24.8 g
- Fiber
- 1.1 g
- Sugar
- 29.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Is a caramel slice Australian?
Yes, this dessert is a staple in Australian baking. It combines a coconut shortbread base with a thick layer of caramel and a chocolate topping, creating a rich treat common in cafes across Australia and New Zealand.
What is caramel slice called in America?
It does not have a single specific American name. It is often referred to as a caramel slice or a millionaire's shortbread due to the expensive-looking layers of chocolate, caramel, and buttery biscuit.
How to make the best caramel slice?
Use a hot knife rinsed in hot water to get clean edges. Stir the condensed milk constantly over medium-low heat to ensure the caramel reaches a golden amber color without burning or becoming grainy.
What are the ingredients for a 4-ingredient caramel slice?
No, this specific version requires more ingredients for a traditional crust. A 4-ingredient version usually simplifies the base, but using flour, coconut, butter, and brown sugar provides the necessary structure for the caramel layer.
