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Close-up of caramel slice pieces showing thick caramel filling and chocolate topping

CARAMEL SLICE

Buttery coconut shortbread base, thick condensed-milk caramel, and a smooth chocolate topping—chilled and sliced into rich dessert bars.
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Prep Time 20 minutes
Cook Time 25 minutes
chill time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Base
  • 9 tbsp unsalted butter melted (125 g)
  • 1/3 cup plus 1 tbsp packed 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 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

Equipment

  • 8×8-inch baking pan
  • Parchment paper
  • Mixing bowl
  • Rubber spatula
  • Saucepan
  • Whisk
  • Measuring cups and spoons
  • Knife for slicing

Method
 

  1. Line an 8×8-inch pan with parchment paper, leaving overhang. Preheat oven to 350°F (175°C).
  2. In a bowl, stir melted butter and brown sugar. Add flour and desiccated coconut; mix until a thick, crumbly dough forms.
  3. Press the base firmly into the lined pan. Bake 18–22 minutes until lightly golden.
  4. For the caramel, melt butter in a saucepan over medium heat. Stir in brown sugar.
  5. Stir in vanilla and sweetened condensed milk. Cook, stirring constantly, until thick, smooth, and glossy (8–12 minutes).
  6. Pour caramel over the baked base and spread evenly. Chill 1–2 hours until firm.
  7. Melt chocolate and stir in vegetable oil until smooth.
  8. Pour chocolate over the set caramel and spread into an even layer.
  9. Chill 45–60 minutes (or longer) until the chocolate is firm.
  10. Lift out using parchment, slice into squares with a warm, dry knife, and serve.

Nutrition

Calories: 290kcalCarbohydrates: 28gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 400IUCalcium: 60mgIron: 1.5mg

Video

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.

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