Caramel Slice (Millionaire’s Shortbread) – Easy Layered Dessert Bars
To make CARAMEL SLICE, bake a buttery coconut shortbread base, cook a thick condensed-milk caramel, then finish with a smooth chocolate topping. Chill until firm, then slice into clean squares.
These bars are all about layers: a tender, buttery base, a caramel middle that sets up thick and sliceable, and a chocolate top that snaps just a little when you bite in.
The trick is taking a couple extra minutes on the stovetop so the caramel turns silky and rich, then giving the whole pan enough chill time to cut neat, bakery-style pieces.
Table of contents
Why You’ll Love This Recipe
- Clear, simple layers that look impressive without being fussy
- The base bakes up buttery and sturdy (no crumbling mess)
- Caramel sets thick and creamy, not runny
- Chocolate topping spreads smooth and glossy
- Slices clean for parties, lunchboxes, or make-ahead desserts
Ingredients
Candy base
Base
- 9 tbsp unsalted butter, melted (125 g)
- 1/3 cup plus 1 tbsp packed light brown sugar (80 g)
- 1 1/4 cups all-purpose flour (150 g)
- 1/2 cup desiccated coconut (45 g)
Caramel filling
- 9 tbsp unsalted butter (125 g)
- 1/3 cup plus 1 tbsp packed light brown sugar (80 g)
- 1 tsp vanilla extract
- 1 (14 oz) can sweetened condensed milk (395 g)
Chocolate topping
- 1 1/4 cups dark or milk chocolate (200 g)
- 1 tbsp vegetable oil
Finish
- Chill until firm, then slice into clean squares.
Ingredient Notes & Substitutions
- Brown sugar: Light or dark brown sugar both work. Dark gives a deeper caramel flavor.
- Desiccated coconut: If you only have sweetened shredded coconut, it’s fine—your base will be a little sweeter and slightly softer.
- Vanilla: Use extract for the best flavor; vanilla bean paste also works.
- Chocolate: Dark chocolate balances the sweet caramel. Milk chocolate makes it more classic candy-bar sweet.
- Vegetable oil: Helps the chocolate spread thin and slice without cracking. Neutral oil is best.
How to Make CARAMEL SLICE
- Prep the pan and oven. Line an 8×8-inch pan with parchment paper, leaving overhang for lifting. Heat the oven to 350°F (175°C).
- Mix the base. Stir melted butter and brown sugar together, then add the flour and desiccated coconut and mix until a thick, crumbly dough forms.
- Press . Press the base firmly into an even layer in the lined pan.
- Bake until lightly golden, about 18–22 minutes.
- Start the caramel. In a saucepan over medium heat, melt the butter and stir in the brown sugar.
- Add condensed milk and thicken. Stir in the vanilla and sweetened condensed milk. Keep stirring until the mixture thickens and looks smooth and glossy, about 8–12 minutes.
- Pour and set. Pour the caramel over the baked base and spread evenly. Chill until the caramel feels firm to the touch, about 1–2 hours.
- Melt the chocolate. Melt the chocolate and stir in the vegetable oil until smooth.
- Top the bars. Pour the chocolate over the set caramel and spread into an even layer.
- Chill until firm. Refrigerate until the chocolate is set, about 45–60 minutes (or longer for the cleanest cuts).
- Slice and serve. Lift out using parchment, cut into squares with a warm, dry knife, and serve.
Expert Tips
- Press the base firmly, especially in the corners, so it holds together when sliced.
- Don’t rush the caramel—keep the heat moderate and stir constantly to prevent scorching.
- If the caramel looks a little grainy at first, keep stirring; it usually smooths out as it cooks.
- Chill the caramel before adding chocolate so the layers stay distinct and don’t swirl together.
- For clean slices, run a knife under hot water, wipe dry, and cut—repeat as needed.
- Let bars sit 5 minutes at room temp before slicing if the chocolate is very hard.
- Line the pan with parchment overhang so you can lift the slab out easily.
- Cut small squares (like 16 pieces) because these are rich.
Storage & Freezing
- Fridge: Store slices in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze in a single layer until firm, then stack with parchment between layers in a freezer-safe container for up to 2 months.
- Thawing: Thaw overnight in the fridge, or 30–60 minutes at room temperature for a softer bite.
CARAMEL SLICE
Buttery coconut shortbread base, thick condensed-milk caramel, and a smooth chocolate topping—chilled and sliced into rich dessert bars.
Ingredients
Equipment
Method
- Line an 8×8-inch pan with parchment paper, leaving overhang. Preheat oven to 350°F (175°C).
- In a bowl, stir melted butter and brown sugar. Add flour and desiccated coconut; mix until a thick, crumbly dough forms.
- Press the base firmly into the lined pan. Bake 18–22 minutes until lightly golden.
- For the caramel, melt butter in a saucepan over medium heat. Stir in brown sugar.
- Stir in vanilla and sweetened condensed milk. Cook, stirring constantly, until thick, smooth, and glossy (8–12 minutes).
- Pour caramel over the baked base and spread evenly. Chill 1–2 hours until firm.
- Melt chocolate and stir in vegetable oil until smooth.
- Pour chocolate over the set caramel and spread into an even layer.
- Chill 45–60 minutes (or longer) until the chocolate is firm.
- Lift out using parchment, slice into squares with a warm, dry knife, and serve.
Nutrition
Notes
- Use dark brown sugar for a deeper caramel flavor.
- Dark chocolate balances sweetness; milk chocolate makes the bars sweeter.
- Chill fully for the cleanest cuts. Warm the knife under hot water, wipe dry, and slice.
- If caramel is soft after chilling, cook it a bit longer next time so it thickens more on the stove.
Tried this recipe?
Let us know how it was!Variations
- Sprinkle flaky sea salt over the chocolate before it sets.
- Add 1/2 cup chopped toasted nuts (pecans or almonds) into the base.
- Mix 1–2 tbsp peanut butter into the melted chocolate topping.
- Use half dark and half milk chocolate for a balanced top layer.
- Add a thin layer of toasted coconut on top of the caramel before the chocolate.
FAQs
Can I use salted butter ?
Yes. The bars will be slightly saltier, which can be really nice with the sweet caramel.
Why is my caramel too soft ?
It likely needed a little more cooking time. The caramel should thicken and look glossy before you pour it.
Why is my caramel grainy ?
Sugar can start out grainy if it hasn’t fully dissolved. Keep stirring over moderate heat; it often smooths as it cooks.
Can I make this in a 9×13 pan ?
Yes, but you’ll want to scale the ingredients up and keep an eye on bake time. The layers should be similar thickness for best texture.
How do I prevent the chocolate from cracking when I slice ?
Stirring in oil helps. Also let the bars sit a few minutes at room temp and use a warm knife.
Should I store these at room temperature or in the fridge ?
The fridge keeps the caramel firm and makes the bars easier to slice neatly.
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Estimated reading time: 8 minutes
