Last Updated on 15 August, 2026 by Elby | The Tasteful Pantry
This salted caramel slice has a crisp coconut biscuit base, a thick, buttery caramel centre and a thin layer of dark chocolate on top. A generous pinch of sea salt keeps the sweetness in check, while plenty of chilling time gives you neat layers and a firm slice that cuts beautifully. Rich, yes. But completely worth it.
Ingredients in Salted Caramel Slice
Biscuit Base: Plain flour, unsalted butter, brown sugar, desiccated coconut, salt, vanilla extract
Caramel Filling: Unsalted butter, sweetened condensed milk, brown sugar, sea salt flakes
Chocolate Topping: Dark chocolate, coconut or vegetable oil
How to Make Caramel Slice
Step 1: Bake the Biscuit Base
Preheat your oven and line a slice tin with baking paper. Mix the flour, melted butter, sugar, coconut, salt, and vanilla together until well combined. Press the mixture evenly into the tin, making sure it’s compacted to avoid crumbly edges. Use a spatula or other flat utensil to press down firmly and evenly. Bake until lightly golden, then set aside to cool.
Step 2: Create the Caramel Layer
Both quantity and patience are key here. I like a thick layer of caramel in my slice – so that it balances beautifully with the biscuit and chocolate. Patience is important to ensure the caramel reaches the right ‘caramelness’.
In a saucepan, melt the butter, add the sugar, and stir until dissolved. Slowly whisk in the condensed milk and stir continuously over low heat. Low heat being key. This can take anywhere from 15 to 30 minutes (depending on how low your heat is, the size of the saucepan, the quantity of the caramel). The mixture should thicken and turn golden. Stir through the sea salt (reserving a little for the top if you want to have the additional salt pop and to elevate the look), then pour over the cooled base. Smooth it out evenly and return to the oven for a brief bake until lightly golden. Cool completely before adding the chocolate topping.
Step 3: Add the Chocolate Topping
Melt the chocolate using short microwave bursts – stirring after each 30 seconds. Stir through the oil for a glossy finish. Pour the chocolate over the cooled caramel layer and tilt the tin to spread evenly across the caramel. Then refrigerate until set.
Step 4: Slice and Serve
Use a sharp knife warmed in hot water to cut clean, neat squares. This prevents the chocolate from cracking and keeps the layers intact. See further tips below on cutting and storing the caramel slice.
Tips for Successful Caramel Slice
- Don’t rush the caramel – stirring constantly at a low heat is the trick to a smooth, set caramel. Don’t be tempted to turn up the heat to try to rush the process.
- Cool between layers – make sure the base is cooled before adding caramel, and the caramel is cooled before adding chocolate. Otherwise the layers can meld together or the biscuit base will soften.
- Use sea salt flakes – not table salt. Flakes give you little pops of salty goodness without overpowering. I like to crush the flakes between my fingers so they are not too large, but you still get a nice taste of salt to balance the sweetness.
- Cut while chilled but not rock hard – too cold and the chocolate will shatter, too warm and the caramel may ooze.
Variations and Substitutions
- Nutty caramel slice – stir chopped nuts into the base or sprinkle crushed, toasted almonds, walnuts or peanuts on top of the chocolate before it sets.
- Gluten-free version – swap the plain flour for a gluten-free blend.
- Milk or white chocolate topping – fthese will both provide a sweeter finish. Or you can do the traditional dark chocolate layer with drizzles of white chocolate, for something a little different.
- Espresso caramel slice – add a teaspoon of instant coffee to the caramel for a subtle coffee hit.
Cutting, Storing and Freezing Caramel Slice
Cutting: Remove the caramel slice from the fridge about 10 minutes before cutting. This gives the chocolate time to soften slightly, making it less likely to crack.
Use a long, sharp knife and dip the blade in warm water and drying before each cut (so it’s warm but not wet), and wiping it clean as you go. Avoid using very hot water, as this can melt the chocolate and drag it into the caramel layer.
Storing: Keep the salted caramel slice in an airtight container in the fridge for up to two weeks. Place baking paper between the layers if you need to stack the pieces.
Freezing: For longer storage, wrap individual pieces in cling film and place them in an airtight container. Freeze for up to two months, then thaw overnight in the fridge before serving.
FAQ
Why is my caramel filling taking so long to thicken?
The caramel needs to cook gently over low to medium heat so it thickens without catching on the bottom of the saucepan. Depending on your cooktop and saucepan, this can take anywhere from 15 to 30 minutes. Keep whisking continuously and resist turning up the heat too far. Burnt caramel is not the shortcut anyone was hoping for.
Can I use milk chocolate instead of dark chocolate?
Yes. Milk chocolate will make the slice sweeter, while dark chocolate helps balance the rich caramel filling. Cooking chocolate, chocolate melts and an ordinary block of chocolate can all work.
Why do you add oil to the chocolate topping?
A small amount of oil makes the chocolate topping slightly softer and easier to cut. It also helps the melted chocolate spread into a thin, even layer without cracking quite as readily once set.
Can I leave out the coconut?
You can, although it adds texture and flavour to the biscuit base. Replace it with a little extra flour so the base is not too buttery or soft.
Can I use salted butter?
Yes, but reduce the added salt so the finished slice does not become overly salty. Because salt levels vary between butter brands, taste the caramel before adding the full amount of sea salt.
Why does the caramel need to be completely cool before adding the chocolate?
Warm caramel can cause the chocolate topping to melt unevenly or mix into the caramel layer. Cooling it completely helps create three clear, distinct layers and a smoother finish.
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Feedback and More: Did you try the caramel slice recipe? Let me know what you thought be selecting a star rating ⭐⭐⭐⭐⭐ or leaving a comment below. Cheers, Elby!
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Caramel Slice
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Biscuit Base
- 1 cup flour - plain, all purpose
- ½ cup brown sugar
- ½ cup desiccated coconut
- ¼ tsp salt
- 125 grams unsalted butter - melted
- ½ tsp vanilla extract
Caramel Filling
- 125 grams unsalted butter
- ½ cup brown sugar
- 790 grams sweetened condensed milk
- 2 tsp sea salt - flakes
Chocolate Topping
- 200 grams dark chocolate - see notes
- 1 tbsp coconut oil - or olive oil
Instructions
Biscuit Base
- Preheat oven to 180°C | 160°C fan forced and line a deep 18x27cm slice or lamington tin with baking paper. Make sure the paper goes 2cm above on all sides.
- Sift the flour and sugar into a bowl. Add the coconut and salt and mix.
- Pour in the vanilla and melted butter and stir until well combined.
- Pour into the prepared pan and spread evenly. Using a hard, flat utensil (metal egg flip), press the mixture down firmly. It should be a flat, even surface.
- Bake for 10 minutes. Place in the fridge to cool while you prepare the caramel.
Caramel Filling
- Over medium heat, melt the butter in a small saucepan and bring to a simmer. Add the sugar, until the sugar has completely dissolved. Pour in the condensed milk.
- Whisk continuously, until the mixture thickens. The temperature needs to remain low, so this can take a while (15-30 minutes depending on your cooktop and the size of your saucepan).
- Stir in the salt (if you want a different look, reserve 1/4 teaspoon of the salt to sprinkle over the setting chocolate)
- Pour the caramel over the biscuit base and tip the tray to spread evenly. Return the tray to the oven and cook for 10-15 minutes. The top should be a little browned all over. Remove from the oven and when cool enough place in the fridge to cool completely.
Chocolate Topping
- Don’t prepare this until the caramel has cooled. Place the chocolate into a microwave safe bowl and heat for two minutes, stirring every 30 seconds (the total time may vary, depending on the type of chocolate you use). Continue until the chocolate has melted and there are no lumps.
- Stir in the oil and pour over the cooled caramel. Tip the tray to ensure the chocolate is evenly spread and tap the tray lightly on the bench to remove any bubbles. If you reserved some salt, sprinkle over the top now. Refrigerate until the chocolate has set. Overnight is good, but an hour should be enough. See my post for tips on cutting and storing.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
