I don’t think I’ve ever seen a baked treat go by so many names as the humble Caramel Slice. Here’s just a few names that it’s also known as:
Caramel ShortbreadCaramel ShortcakeCaramel SquaresCaramel SliceMillionaire’s ShortbreadMillionaire’s Slice
Why so many names! Whatever you want to call these they are absolutely to die for and they are my go-to dessert whenever I’m told to bring something along to a get together. The slice always gets rave reviews, with some even going so far as to hide a few pieces before putting serving them. I get it though - they are irresistible. Naturally it’s about time the recipe made its way onto the blog. It may not be one of the quickest recipes on the blog, but it is well worth the effort. And most of the time it takes to prepare is downtime waiting for the slice to chill in the fridge. Active kitchen time is minimal, and the three layers are prepared without a lot of fuss. My recipe is a little different to most. For starters, I use an Anzac biscuit base. I love the flavour it adds, it’s a little more impressive and it’s so easy to prepare. For those outside of Australia and NZ, I’d like it to a sweet oatmeal cookie (sans raisins). I also like to keep my caramel on the slightly gooey side. Not so much that it’s pouring out when you cut the slice, but enough that it makes you want to devour it immediately. There’s nothing more attractive that gooey caramel in my opinion. I’ve seen some recipes for caramel slice suggest to bake the caramel so it’s hard but this just isn’t my jam. It works out perfectly on the stovetop alone, then let it set in the fridge. Top all this deliciousness with melted milk chocolate and you’ve got yourself a perfectly rich dessert. Just a word of caution – this slice is highly addictive. Don’t say I didn’t warn you.
INGREDIENTS
Here’s what you’ll need to make this slice. I’ve added some alternative suggestions below if you’re having trouble finding any of the ingredients. Full measurements are listed in the recipe card below.
All Purpose / Plain White FlourBrown SugarDesiccated Coconut - Also known as “Sweetened Coconut Flakes” in America. It is finely shredded coconut.ButterRolled Oats - Also known as old fashioned oats. Unfortunately quick oats or steel cut would not work well here.Golden Syrup - If you can’t find it, feel free to substitute for corn syrup, honey or maple syrup.Sweetened Condensed Milk - Choose a full fat name brand condensed milk here. I’ve tried with cheaper home brand ones and it doesn’t work as well. I use this one from Nestle.Caster Sugar - Also known as superfine sugar or baker’s sugar.Melting Chocolate - If you’re in Australia, I recommend you get the Cadbury Melts. Not sponsored, they just melt well and taste the best. I use Milk Chocolate but you could easily use Dark Chocolate if you’d like.Coconut Oil
STEP BY STEP INSTRUCTIONS
THE BISCUIT LAYER
THE CARAMEL LAYER
THE CHOCOLATE LAYER
HOW TO SLICE
Chocolate topped slices are notoriously difficult to cut perfectly. I add a tablespoon of coconut oil in with the melting chocolate to help prevent it from cracking, but I also recommend taking a few more steps to ensure crack-free cutting. First, make sure the chocolate is completely set before cutting. I recommend leaving it in the fridge for at least 2 hours, but really overnight would be best. Then fill a bowl or jar with warm water. Dip the knife blade in the warm water, then wipe well with a tea towel before slicing. Repeat this process every time you cut another piece. Cut the slice in squares or longer bars - it’s all the same. Note - the biscuit case will crumble a bit when you cut it. This is the nature of the beast, and the amount is negligible so not cause for concern.
STORAGE ADVICE
This slice is best kept in an airtight container in the fridge for up to a week. It won’t last that long - trust me.
TOP TIPS
Press the base firmly into your tin - use your muscles!Buy a brand name full fat condensed milk for your caramel. I’ve found generic ones don’t work as well.Stay vigilant while cooking the caramel. You need to be regularly stirring it throughout until it turns golden and thick. It can burn easily if left unattended.Mix a tablespoon of coconut oil in with your melting chocolate to stop it from cracking.Make sure your slice is set before cutting it - chill for at least 2 hours.Dip your knife blade in warm water, then wipe well with a tea towel before cutting the slice. Repeat this process every time you cut another piece.
MORE DELICIOUS DESSERTS
Anzac SliceCaramel DumplingsMini Caramel TartsOreo Cheesecake BallsChocolate Covered AlmondsGolden Syrup CookiesHoney Joys (Honey Crackles)Flourless Orange and Almond CakesHealthy Individual Apple CrispsOR see all Dessert Recipes
If you’ve tried this ANZAC Caramel Slice I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
Desiccated coconut is called “Sweetened Coconut Flakes” in America. It is finely shredded coconut.Golden syrup is a sweet syrup with a toffee-like taste. It’s commonly found in Australia, NZ and the UK but if you’re having trouble finding it, feel free to substitute for corn syrup, honey or maple syrup. I use Cadbury melts and find they work best, but feel free to substitute for any melting chocolate.
COOKING TIPS
Press the base firmly into your tin – use your muscles!
Buy a brand name full fat condensed milk for your caramel. I’ve found homebrand ones don’t work as well.Stay vigilant while cooking the caramel. You need to be regularly stirring it throughout until it turns golden and thick. It can burn easily if left unattended. Mix a tablespoon of coconut oil in with your melting chocolate to stop it from cracking.Make sure your slice is set before cutting it – chill for at least 2 hours. Dip your knife blade in warm water, then wipe well with a tea towel before cutting the slice. Repeat this process every time you cut another piece.
STORING
Store slice in an airtight container in the fridge for up to a week.
NUTRITION
No nutrition for this recipe. It’s a decadent dessert. Enjoy the treat.
