My parents have been living in Australia for the last year and a half, and it has been fun to hear about what types of food they are experiencing. One of their favorite common desserts is Chocolate Caramel Slice. In the States, we call this recipe Millionaire’s Shortbread. I didn’t realize this indulgent treat originated in Australia.
The crust is shortbread, but with added coconut. The coconut adds something really special to the overall flavor of the “slice.” With a soft sweet caramel center and a thick topping of milk chocolate, these bars will definitely satisfy your sweet tooth. You’ll love making this fun and simple recipe. There may be three steps, but they are simple. It’s so fun to see this delicious dessert take shape. It’s a must-make!
Other Caramel Recipes You’ll LOVE
- Rebecca’s Amazing Caramels
- Marshmallow Caramel Popcorn
- Crazy Good Caramel Rice Crispies
- Merry Widow Caramels
- Caramel Corn Puffs
- Chewy Caramel Rice Crispy Treats with Chocolate Chips
Step by step pictures for how to make Chocolate Caramel Slice
Frequently Asked Questions and Tips for making Australian Chocolate Caramel Slice
Which type of coconut is best to use in this recipe?
You can use shredded or desiccated coconut. I used sweetened shredded because it is what I had on hand. In Australia, they used desiccated coconut. And, like I said above, these bars are very sweet. If you have unsweetened shredded coconut, go ahead and use it. It will cut that sweetness a little bit.
What is the difference between shredded and desiccated coconut?
Shredded coconut is grated coconut, usually in small thin strands. Desiccated coconut is finely ground coconut.
Why Milk Chocolate Chips? Is Dark Chocolate okay?
I just like the milk chocolate with the caramel. Semi-sweet or dark chocolate chips will be just as delicious, and also cut a little bit of the sweetness if you don’t like super sweet desserts.
What is the best way to cut these?
These bars need to be completely cooled before you cut them. I know it’s hard to wait, but trust me. You will have a mess on your hands if you cut these before they are completely cooled. I like to cool them in the fridge and cut them cold. This helps the edges to be nice and smooth when they are cut. Use a sharp knife, and if you grease your pan like the directions state, they should pop out like daisies for you once they are cut.
Is it okay to put these in the freezer?
Yes. Just make sure to properly wrap them so they don’t get any freezer burn.
How Many Bars will this recipe make?
This really depends on how you cut them. I did mine in long strips kind of like a Twix bar. I got 26 bars out of a 7×11 pan.
- Use a plastic bag over your hand to press the crust into the pan.
- Use a double boiler (see the picture in step-by-step directions) to melt the chocolate.
- To cut the sweet, sprinkle the top of chocolate with a little coarse sea salt before it cools. So yummy!
- For the best clean lines, make sure the bars are completely cooled before you cut them.
- 1 cup all-purpose flour
- ½ cup shredded or desiccated coconut
- ¼ cup brown sugar (do not pack)
- ¼ cup powdered sugar
- ½ cup melted butter
- ½ cup butter
- ½ cup brown sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 tsp vanilla extract
- CHOCOLATE TOPPING:
- 12 ounces milk chocolate chips or chocolate of your choice (If using bars be sure to chop into small pieces before melting.)
- 2 tsp canola or vegetable oil
- Preheat oven to 350 degrees. Lightly grease or spray a 7x11 baking dish with cooking spray and set aside. You can also use parchment paper, if desired.
- SHORTBREAD CRUST:
- In a medium-sized bowl, combine 1 cup flour, ½ cup coconut, ¼ cup brown sugar, ¼ cup powdered sugar. Mix well. Add melted butter and stir until it comes together as shown in the step-by-step pictures.
- Press mixture evenly into the prepared pan. (I like to use a plastic bag over my hand to keep it clean while pressing the mixture.)
- Bake for 12 minutes or until the shortbread crust is just starting to brown on the edges.
- Remove from the oven and allow to cool slightly while you prepare the caramel.
- CARAMEL FILLING:
- In a one- or two-quart saucepan, combine the ½ cup butter and ½ cup brown sugar. Over medium heat, bring the mixture to a boil. Once boiling, add the can of sweetened condensed milk. Stir constantly as it comes to a boil...should take about five minutes. Once boiling, continue to stir or whisk constantly for one minute. Remove from heat and quickly stir in the vanilla.
- Pour over the partially cooked crust and tilt the pan until it is evenly spread, or use the back of a soup spoon.
- Return to the oven for 12 minutes. Let it cool for 20-30 minutes before preparing the melted chocolate to top it with.
- CHOCOLATE TOPPING:
- Melt the chocolate and oil together. This can be done with a double boiler as pictured or in the microwave. I prefer a double boiler because I usually have issues with it seizing in my European microwave. A double boiler is safer for me.
- If using a microwave, be sure to do short 30-second increments and stir the chocolate between each interval.
- Once the chocolate is melted, carefully spread it evenly over the caramel layer. You can sprinkle a little coarse sea salt over the chocolate at this point if desired.
- Place finished bars in the fridge and let them cool completely before slicing.
- Store in the fridge in an airtight container.