There’s something wonderfully nostalgic about a layered dessert—each bite offering a perfect trio of texture and flavor. This week, we’re indulging in a classic favorite from the other side of the globe: the Caramel Slice.

Hailing from Australia and New Zealand, this simple yet utterly satisfying treat is made up of a buttery coconut shortbread base, a rich and golden caramel center, and a smooth chocolate topping that snaps just right. Think of it as the sophisticated cousin to a brownie or blondie—effortless to make, stunning to serve, and absolutely irresistible.

Whether you’re looking for a weekend baking project or a crowd-pleasing dessert to share, this Caramel Slice is your golden ticket. Let’s get into it.

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Caramel Slice

Serves: 16–20
Prep Time: 60 minutes
Cook Time: 24 minutes
Total Time: 1 hour 24 minutes

A simple slice made up of shortbread, caramel, and a thick chocolate topping.

Ingredients

Coconut Shortbread Base

• ½ cup powdered sugar, sifted
• 1 cup all-purpose flour (or GF cup-for-cup blend)
• ¾ cup desiccated coconut
• ½ cup (1 stick) unsalted butter, melted
• 1 tsp vanilla extract

Caramel Layer

• 240 ml (1 cup) sweetened condensed milk
• 60 grams (¼ cup) unsalted butter
• 1 tbsp golden syrup or maple syrup (optional, but lovely)
• Pinch of sea salt

Chocolate Topping

• 1½ cups milk or dark chocolate, broken into pieces
• 1 tbsp vegetable oil or melted coconut oil

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Instructions

1. Prep the Pan: Preheat your oven to 350°F. Grease and line an 8-inch square pan with parchment, letting two sides overhang for easy lifting later.
2. Make the Shortbread: In a large bowl, whisk together the powdered sugar, flour, coconut, and vanilla. Stir in the melted butter until the mixture resembles wet sand. Press evenly into the lined pan and bake for 12 minutes or until just golden at the edges. Set aside.
3. Cook the Caramel: In a saucepan over medium heat, stir together the sweetened condensed milk, butter, and golden syrup (if using). Keep stirring constantly (this is your meditative moment) for about 10 minutes until the mixture thickens and turns a golden, toffee-like hue. Stir in a pinch of salt.
4. Bake the Caramel Layer: Pour the caramel over the shortbread base. Bake for an additional 12 minutes until the edges are golden and the top is set. Cool for 30 minutes. For extra flair, sprinkle with flaky sea salt.
5. Top with Chocolate: Melt chocolate in a double boiler (or gently in the microwave), stir in the oil, then pour and spread evenly over the caramel layer. Chill in the fridge for at least 2 hours, or until fully set.
6. Slice and Serve: Lift out of the pan using the parchment overhang. If the slice is too firm from the fridge, let it sit at room temperature for 10 minutes before slicing into small squares. Use a very large knife and run it under hot water to get a clean and professional cut. Store any leftovers in an airtight container (they won’t last long).

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Styling Tips for Your Caramel Moment

This dessert is as elegant as it is decadent, so let’s style it accordingly:

• Plating: Arrange the caramel slices on a neutral-toned ceramic plate or cutting board. Let the glossy chocolate and golden caramel shine.
• Textiles: Lay a backdrop of August Table’s Sequoia in Linnet Green Napkins or Garden Pink and Green with Gray Stripes Napkins or tablecloths—cool tones that let the warm dessert colors pop.

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Whether you serve it after a long lunch, tuck it into a lunchbox, or enjoy it straight from the fridge in the quiet of the evening, this Caramel Slice promises simple delight in every bite.

Here’s to a sweet week ahead!

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Let us know how yours turns out, and don’t forget to tag us in your baking adventures!