Best 16 Caramel Slice Recipes

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Caramel slice is an all-time classic, featuring delectable layers of buttery shortbread, soft and chewy caramel, and a luscious chocolate ganache. Loved by people of all ages, this sweet treat is perfect for any occasion - be it a birthday party, a potluck gathering, or simply as a comforting dessert after a long day. With its ease of preparation, pantry-staple ingredients, and heavenly taste, caramel slice is a recipe that deserves a permanent place in your baking repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CARAMEL SLICE



Chocolate Caramel Slice image

Posted in response to a recipe request. Source: Australian Women's Weekly: The Big Book of Beautiful Biscuits. Times are guesses only. Australian measurements used.

Provided by auntchelle

Categories     Bar Cookie

Time 1h

Yield 24 serving(s)

Number Of Ingredients 7

24 ice cream wafers
185 g dark chocolate (not compound)
15 g butter
3/4 cup sweetened condensed milk
15 g butter (extra)
1 1/2 tablespoons golden syrup
3 teaspoons smooth peanut butter

Steps:

  • Line a 28cm x 18cm lamington tin with aluminium foil. Cover base of tin with 12 wafers. Trim where necessary so wafers fit base perfectly. Remove from tin and cut remaining 12 wafers to match.
  • Place chocolate and butter in top of a double saucepan and melt over simmering water. Spread base of tin with half the chocolate mix.
  • Arrange 12 of the prepared wafers over chocolate. Refrigerate.
  • Combine condensed milk, butter (extra) and golden syrup in saucepan. Stir constantly over medium heat until mixture begins to stick and bubble on base of pan. Continue to stir a further 3 minutes then stir in peanut butter.
  • Spread caramel evenly over wafers in tin then arrange the final 12 wafers on top.
  • Spread wafers with the remaining chocolate mix.
  • Refrigerate 30 minutes or until chocolate has set. Stand at room temperature for 20 minutes before cutting. With a sharp knife cut into squares, then each square into a triangle.

WEETBIX DELUXE (CARAMEL SLICE)



Weetbix Deluxe (Caramel Slice) image

This is my paternal grandmother's recipe for caramel slice. It is quite sweet, so you might want to skip the chocolate icing. I've done this many times and it still tastes great.

Provided by Sazza

Categories     Bar Cookie

Time 40m

Yield 12-24 slices

Number Of Ingredients 14

3 Weet-Bix, crushed
1 cup plain flour
1 cup coconut
3/4 cup sugar
1 teaspoon baking powder
4 ounces butter
0.5 (395 g) can condensed milk
1 tablespoon butter
1 1/2 tablespoons golden syrup
chocolate icing
1 1/4 cups icing sugar
2 tablespoons butter
2 tablespoons cocoa
1 tablespoon hot water

Steps:

  • Place all dry ingredients in a bowl.
  • Mix 4 ounces of melted butter and press into a lamington tray.
  • Cook in an oven at 325F for 15 minutes.
  • Stir condensed milk, 1 tbsp butter and golden syrup together in a pot until blended.
  • Pour onto cooked base and return to the oven for 5 minutes.
  • NB: Make sure this is no longer than 5 minutes otherwise the caramel will go bubbly and ruin the slice. If you think it needs longer watch it very carefully.
  • Chocolate icing.
  • Mix all ingredients together in a bowl.
  • Spread icing mixture on the slice while it is still warm.
  • When cool put it in the fridge to set.

Nutrition Facts : Calories 337.8, Fat 16.8, SaturatedFat 11.7, Cholesterol 33.5, Sodium 130.9, Carbohydrate 46.2, Fiber 1.7, Sugar 35, Protein 3.1

CARAMEL SLICE



Caramel Slice image

I started making this 30+ years ago for the DH - from a Nestles condensed milk can, the DH prefers it without the chocolate topping so I have omitted it, never done it. I've only recently just started to make this again for him, don't know why I stopped doing so in the first place, so it has been a rediscovery.

Provided by ImPat

Categories     Bar Cookie

Time 35m

Yield 1 tray, 24 serving(s)

Number Of Ingredients 7

1 cup self raising flour
1/2 cup brown sugar
3/4 cup coconut
125 g butter (4oz, melted)
400 g condensed milk
1 tablespoon butter
2 tablespoons golden syrup

Steps:

  • For Base - Preheat oven to 180C/160Cfan forced/350°F.
  • Mix all ingredients together.
  • Press firmly into a tray (I use one 27cm x 18cm - approximately 10 1/2" x 7") .
  • Bake for 10 to 15 minutes (should have a slight golden colour and still soft to the touch).
  • Let cool while making filling.
  • Filling - Put all ingredients into a small saucepan and cook over low heat till butter melted and well combined and takes on a golden colour (about 3 to 5 minutes).
  • Pour over biscuit base and return to the oven for about 10 minutes.
  • Let cool completely before cutting.

CHOCOLATE-CARAMEL SLICE



Chocolate-Caramel Slice image

Provided by Bill Granger

Categories     Milk/Cream     Chocolate     Dairy     Egg     Dessert     Bake     Freeze/Chill     Vanilla     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 to 24 slices

Number Of Ingredients 17

Crust
1 cup all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon ice water
1 large egg yolk
Toppings
1 (14-ounce) can sweetened condensed milk
1/2 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter, diced
2 tablespoons golden syrup (such as Lyle's Golden Syrup) or dark corn syrup
1 teaspoon vanilla extract
6 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons whipping cream
Flaked sea salt (such as Maldon)

Steps:

  • For crust:
  • Preheat oven to 350°F. Butter 11x7x2-inch metal baking pan. Blend first 4 ingredients in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.
  • For toppings:
  • Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach candy thermometer to side of pan. Boil gently until caramel is thick and temperature registers 225°F, whisking constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.
  • Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Cover and keep refrigerated.
  • Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.

CARAMEL SLICE



Caramel Slice image

the first time i tasted this dessert, which was puchased from our local farmer's market, i knew it would be my favourite. it was so good that i decided i had to make it, and i am not much of a baker. it was easy to make, and still my favourite. the recipe comes from the companys coming collection. it is chewy and delicious!!

Provided by lindseylynne

Categories     Dessert

Time 50m

Yield 36 squares

Number Of Ingredients 12

1/4 cup butter or 1/4 cup margarine
1 cup brown sugar (packed)
1 egg, beaten
1/2 cup chopped walnuts
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup medium-grind coconut
1/4 cup butter or 1/4 cup margarine
1/2 cup brown sugar (packed)
2 tablespoons milk
1 cup confectioners' sugar

Steps:

  • melt butter in large saucepan.
  • remove from heat.
  • add sugar.
  • stir in beaten egg.
  • measure in nuts, flour, baking powder, salt and coconut.
  • stir well.
  • scrape into greased 9" X 9" pan.
  • bake in 350 degree oven for 30 minutes or until set and medium brown.
  • frost when cool with caramel icing.
  • Icing.
  • combine butter, sugar and milk in saucepan.
  • bring to boil and simmer 2 minutes.
  • cool (to speed up this procedure, run some cold water into the sink and set pan into water, stirring continuously until cool).
  • stir in icing (confectioners) sugar.
  • if too stiff, add a bit more milk until soft enough to spread.
  • smooth over bars.
  • cut when set.

CHOCOLATE CARAMEL SLICE



Chocolate Caramel Slice image

According to my friend, Claire, this is a favourite sweet in Australia. A slice is what we'd call a bar cookie. Sounds delicious.

Provided by evelynathens

Categories     Bar Cookie

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup brown sugar, firmly packed
2/3 cup desiccated coconut
2/3 cup self-raising flour
3 ounces butter, melted (85 gr)
1 ounce butter (30 gr)
2 tablespoons golden syrup
1 (14 ounce) can sweetened condensed milk (395 gr)
6 ounces milk chocolate (150 gr) or 6 ounces dark chocolate chips (150 gr)
1 tablespoon butter

Steps:

  • Preheat oven to 375F (180C). Grease an 8-inch baking pan and line bottom and sides with wax paper.
  • Stir brown sugar, coconut and flour together. Add butter and mix until well--combined. Firmly press mixture into prepared pan using the back of a tablespoon.
  • Bake for 10-12 minutes until lightly-brown and slightly-risen. Make caramel during this time.
  • Place butter and golden syrup in a medium saucepan over medium heat, stirring occasionally. When butter has melted, add condensed milk. Cook, stirring constantly, for about 9-12 minutes, or until caramel thickens,
  • Gently spread caramel evenly over base. Return to oven for a further 10-12 minutes (a border of lightly-browned caramel will form around the edges of the slice). Allow slice to cool to room temperature.
  • For the chocolate topping: Melt chocolate and butter in a small saucepan over VERY low heat. Whisk well to incorporate butter into chocolate and spread evenly over caramel slice. Refrigerate until chocolate is set, about 30 minutes. Holding onto wax paper, remove slice from baking pan. Cut into 12 squares, using a hot, dry knife. You may have to dip your knife into very hot water (and dry) before making subsequent cuts, to keep the cuts neat.

HIGHLANDER CARAMEL SLICE



Highlander Caramel Slice image

Make and share this Highlander Caramel Slice recipe from Food.com.

Provided by chef zermane dit ze

Categories     Bar Cookie

Time 30m

Yield 20-30 serving(s)

Number Of Ingredients 9

1 cup flour
1 teaspoon baking powder
1 cup coconut
1 cup brown sugar
125 g butter, melted
400 g condensed milk
2 tablespoons golden syrup
1 tablespoon butter
200 g chocolate, broken into bits

Steps:

  • Preheat oven to 180°C Grease 20x30 cm sponge roll tin.
  • Prepare base. Combine flour, baking powder, coconut, sugar and then stir in butter.
  • Press into tin.
  • Bake 10 minutes.
  • While base is cooking, prepare filling combine ingredients in saucepan and heat until boiling. Stir over heat for another 5 minutes and then spread on base of slice.
  • Return to oven for 10 minutes.
  • Place chocolate in microwave to melt.
  • Spread over slice.
  • Chill until chocolate is just set and not too hard and use warm knife to cut into slices.

TOFFEE SHORTCAKE (CARAMEL SLICE) - TRADITIONAL SCOTTISH RECIPE!



Toffee Shortcake (Caramel Slice) - Traditional Scottish Recipe! image

This is a recipe for delicious shortbread with a toffee twist. You serve it cut into small squares or slices if you prefere. This is easy to make & absolutely delicious! Please note: the recipes states an 8oz can of condensed milk as it is all the database allows - please use a 'small' can I buy them weighing 379g.

Provided by Um Safia

Categories     Bar Cookie

Time 30m

Yield 1 tray, 8 serving(s)

Number Of Ingredients 6

8 ounces margarine
2 ounces caster sugar
8 ounces plain flour
2 tablespoons golden syrup
1 (8 ounce) can condensed milk
4 ounces baking chocolate

Steps:

  • Cream the caster sugar with 4oz of margarine and then add the flour.
  • Knead as you would for shortbread then roll out and bake in a swiss roll tin until slightly brown.
  • Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and spread over the shortbread base.
  • Melt the chocolate and pour it over the toffee mixture.
  • Allow to cool and then cut into pieces.

OATY CHOCOLATE CARAMEL SLICE



Oaty Chocolate Caramel Slice image

Make and share this Oaty Chocolate Caramel Slice recipe from Food.com.

Provided by MomLuvs6

Categories     Dessert

Time 45m

Yield 20 serving(s)

Number Of Ingredients 12

5 1/4 ounces butter
2 tablespoons golden syrup
3/4 cup brown sugar
3/4 cup coconut
1 1/2 cups rolled oats
3/4 cup flour
1 1/2 teaspoons baking powder
3 ounces butter
1/2 cup brown sugar
1 (14 ounce) can sweetened condensed milk
2 tablespoons golden syrup
9 ounces dark chocolate

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter, golden syrup and brown sugar in a saucepan, remove from heat. Mix dry ingredients in a bowl, pour in butter,syrup and brown, mix well. Press mixture into a 8" x 8" pan.
  • Bake 20 to 25 minutes until golden.
  • Melt 3 oz butter, brown sugar, condensed milk and golden syrup in a saucepan and simmer, stirring, until mixture thickens and becomes caramel coloured.
  • Pour over the base and allow to set.
  • Melt chocolate and spread over set caramel.
  • Cut into squares once set.

Nutrition Facts : Calories 337.5, Fat 20.4, SaturatedFat 13.1, Cholesterol 31.9, Sodium 147.2, Carbohydrate 40, Fiber 3.4, Sugar 25.8, Protein 4.8

CHOCOLATE CARAMEL TRAY-BAKE SLICE



Chocolate Caramel Tray-Bake Slice image

This slice is NOT for the diet concious! Very rich and very yummy and did I mention very easy! You can substitute chocolate for a different kind, but if you use a chocolate with a creamy filling freeze the chocolate for an hour before using.

Provided by Tisme

Categories     Dessert

Time 55m

Yield 18 slices

Number Of Ingredients 7

1 cup plain flour
1/2 cup brown sugar
1/2 cup desiccated coconut
125 g butter, melted
500 g hazelnut milk chocolate, broken into squares
1 cup shredded coconut
395 g sweetened condensed milk

Steps:

  • Preheat your oven to 180C no fan/160C fan forced. Grease and line base and sides of a 16cm x 26cm slab pan with baking paper, allowing a 2cm overhang on both long sides.
  • Combine the flour, brown sugar and desiccated coconut in a bowl. Add butter and stir to combine. Press mixture over the base of the prepared pan. Bake 10-15 minutes or until light golden. Set aside to cool.
  • Scatter the broken chocolate over the cooled base. Sprinkle with shredded coconut. Drizzle condensed milk over the slice, tap the pan on the bench to settle the milk. Bake for 28-30 minutes or until edges are golden and centre is firm to touch. Allow slice to cool completely in pan and when completely cook, cut into pieces to serve.

Nutrition Facts : Calories 352.5, Fat 18.3, SaturatedFat 10.9, Cholesterol 28.7, Sodium 110.9, Carbohydrate 43.1, Fiber 1.4, Sugar 35.3, Protein 4.8

WHITE CHOCOLATE CARAMEL SLICE



White Chocolate Caramel Slice image

Make and share this White Chocolate Caramel Slice recipe from Food.com.

Provided by Sonya01

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

1 cup self-raising flour
1 cup brown sugar
1 cup desiccated coconut
1 cup quick oats
1 tablespoon cocoa powder
50 g butter, melted
395 g condensed milk
2 tablespoons golden syrup
30 g butter
200 g white chocolate, chopped, melted
30 g Copha

Steps:

  • Preheat oven to moderate, 180°C Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper.
  • In a large bowl, combine flour, sugar, coconut, oats and cocoa. Add butter, stirring until well combined. Press firmly into prepared pan. Bake for 10 minutes. Cool.
  • FILLING.
  • Place condensed milk, golden syrup and butter in a medium saucepan.
  • Stir over low heat until mixture is combined.
  • Pour mixture over base. Bake for a further 10 minutes. Allow to cool.
  • TOPPING.
  • In a small saucepan, combine chocolate and copha. Stir over low heat until melted.
  • Spread over filling. Chill for 1 hour until firm. Using a hot knife, cut into squares. Store in an airtight container.

MARS BAR (CARAMEL) SLICE - LOWER IN FAT



Mars Bar (Caramel) Slice - Lower in Fat image

This is the lowest in fat I have been able to make and still have a nice sweet flavour. No need for mars bars in this one.

Provided by Rhazz

Categories     Dessert

Time 30m

Yield 24 slices, 24 serving(s)

Number Of Ingredients 9

1 cup Marie biscuits, crushed
1 cup self-rising flour
1 cup brown sugar
125 g low-fat margarine, melted
2 tablespoons golden syrup
30 g low-fat margarine, melted
400 g low fat sweetened condensed milk
200 g dark cooking chocolate
60 g Copha

Steps:

  • Preheat Oven 180°C.
  • Mix base ingredients and press into bottom of lined or greased slice baking tray.
  • Bake for 10 minutes.
  • Mix caramel ingredients in a saucepan and gently heat until thickened - CAREFUL to stir continually as this burns easily.
  • Pour over biscuit base.
  • Bake 10 minutes.
  • Mix chocolate and copha in saucepan gently over heat, again, stirring continually.
  • Pour over slice and place in refrigerator to set.
  • When firm, cut into squares.

Nutrition Facts : Calories 135.4, Fat 8.3, SaturatedFat 5.8, Sodium 73.5, Carbohydrate 17.5, Fiber 2, Sugar 9.4, Protein 1.9

SLICE OF TUSCANY - OATY CARAMEL SLICE



Slice of Tuscany - Oaty Caramel Slice image

Make and share this Slice of Tuscany - Oaty Caramel Slice recipe from Food.com.

Provided by Kiwi Chef Mary

Categories     Dessert

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 cup flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup brown sugar
1/2 cup desiccated coconut (shredded)
1 egg
1 teaspoon instant coffee
1 teaspoon vanilla essence
125 g melted butter
50 g butter
395 g condensed milk
2 tablespoons golden syrup
1 teaspoon vanilla

Steps:

  • Heat oven to 180°C.
  • Prepare slice by combining ingredients and press 2/3 of mixture into greased swiss roll tin.
  • Prepare filling by combining ingredients in a saucepan and bringing gently to the boil. Take care not to burn. Spread evenly over the slice base.
  • Sprinkle remaining 1/3 base mix over the top of the slice in a crumble-style.
  • Bake for 30-40 minutes.
  • Slice when cool.

Nutrition Facts : Calories 550.9, Fat 24.4, SaturatedFat 15.4, Cholesterol 90, Sodium 426.2, Carbohydrate 77.8, Fiber 1.5, Sugar 57.1, Protein 7.7

CARAMEL SLICE (SAM'S RECIPE)



CARAMEL SLICE (SAM'S RECIPE) image

Categories     Chocolate     Dessert     Bake     Kid-Friendly

Yield 16

Number Of Ingredients 9

1 cup (150g) plain flour
1/2 cup (110g) brown sugar
1/2 cup (40g) desiccated coconut
125g butter, melted
100g butter, extra
2 x 395g cans NESTLE Sweetened Condensed Milk
1/3 cup (80ml) golden syrup
200g Premium Dark Chocolate melted
1 tbsp vegetable oil

Steps:

  • 1. Preheat oven to 180*C/160*C fan forced. Lightly grease an 18cm x 28cm laming ton pan and line with baking paper. 2. In a medium bowl, combine flour, sugar and coconut. Add melted butter, mix well. Press mixture firmly into prepared pan. Bake for 15 - 20 minutes until lightly browned. Cool. 3. Combine extra butter, HIGHLANDER Sweetened Condensed Milk and golden syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 20-25 minutes or until caramel is golden brown. Cool. Combine melted NESTLÉ Milk Chunks and oil, stir until smooth, pour evenly over slice. Refrigerate to set. Cut into small squares to serve.

CARAMEL SLICE SQUARES



Caramel Slice Squares image

An old family favorite that is delicious and irresistible. This old fashioned recipe is one that is always requested to be on the Christmas goodie tray. A great hit at the potlucks.

Provided by Gerry

Categories     Dessert

Time 17m

Yield 12-18 serving(s)

Number Of Ingredients 13

8 -10 graham wafers, for bottom
1/2 cup butter or 1/2 cup margarine
1 cup brown sugar
1/4 cup milk
1 beaten egg
1 cup graham wafer crumbs
1 cup coconut
1/2 cup walnuts, chopped
8 -10 graham wafers, for top
1/4 cup butter or 1/4 cup margarine, softened
2 cups icing sugar
2 tablespoons milk
1 -1 1/2 teaspoon vanilla

Steps:

  • BASE- Line bottom of a 9x9 pan or 6 1/2 x 10 pan with graham wafers, cutting to fit if necessary.
  • FILLING- In pot add butter or margarine, sugar, milk, and beaten egg.
  • CAREFULLY bring to a boil, then turn down heat, stirring all the while until well dissolved and begins to thicken.
  • Take off heat, add the Graham Wafer crumbs, coconut and the walnuts.
  • Spread on base, top with the Graham Wafers cutting to fit if necessary and frost with white Butter Icing.
  • WHITE BUTTER ICING.
  • Cream butter, add the milk and vanilla.
  • Add icing sugar gradually to mixture until you have a nice spreading consistency adding more if needed.
  • NOTE- When frosting the cake I use just enough icing to nicely cover the cake.

PECAN AND CARAMEL SLICE



PECAN AND CARAMEL SLICE image

Categories     Cake

Number Of Ingredients 12

Base
1 egg
½ cup caster sugar
⅓ cup vegetable oil
⅔ cup plain flour
¼ cup self raising flour
50g dark chocolate, melted
Topping
200g butter
1 cup brown sugar
2 tbsp golden syrup
200g unsalted nuts, I use pecan

Steps:

  • Preheat oven to 160ºC (fan oven). Grease and line an 18cm x 28cm tin. Base Beat egg and sugar until thick and pale. Add oil and beat until well combined. Fold in combined, sifted flours. Spoon into prepared tin and pat out with your hands to cover base evenly. Bake for 15-20 minutes until puffed and golden. Topping Melt butter with sugar and syrup over a low heat. Stir for 5 minutes until butter melts and sugar dissolves. Simmer, without stirring for 10 minutes until caramelised, add nuts. Pour topping over base and work quickly spread evenly. Bake for another 10-12 minutes. Cool in pan. Drizzle over melted chocolate. Cut into pieces to serve.

Tips:

1. Use the right pan: A heavy-bottomed saucepan is best for making caramel, as it will help to distribute the heat evenly and prevent the caramel from burning. 2. Cook the caramel slowly: Don't rush the process of making caramel. Cook it over medium heat and stir constantly, allowing it to gradually darken and thicken. 3. Don't overcook the caramel: Overcooked caramel will be bitter and too hard. As soon as the caramel reaches a deep amber color, remove it from the heat. 4. Be careful when adding the butter and cream: The caramel will be very hot when you add the butter and cream, so be careful not to splatter it. Add the butter and cream in small increments, stirring constantly until they are fully incorporated. 5. Let the caramel cool completely: Before you spread the caramel on the base or assemble the slice, let it cool completely. This will help it to set properly. 6. Use a sharp knife to cut the slice: A sharp knife will help to prevent the caramel from crumbling when you cut it.

Conclusion:

Caramel slice is a delicious and versatile dessert that can be enjoyed by people of all ages. It is perfect for picnics, parties, or simply as a sweet treat at home. With a few simple tips, you can easily make a caramel slice that is both delicious and impressive. So next time you are looking for a sweet treat, give caramel slice a try!

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