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Caramel Slice (Millionaires Shortbread)

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4.67000 from 3 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour 20 minutes
Total Time: 2 hours 10 minutes
Calories: 379kcal
Servings: 12 Servings
Metric - Imperial

Ingredients

Base

  • 140 g Plain Flour All-Purpose
  • 45 g Desiccated Coconut
  • 65 g Brown Sugar
  • 125 g Unsalted Butter Melted
  • 1 pinch Sea Salt Flakes Optional

Caramel Filling

  • 125 g Unsalted Butter Cubed
  • 65 g Brown Sugar
  • 395 g Sweetened Condensed Milk
  • 1 tsp Vanilla Bean Paste

Chocolate Ganache

  • 200 g High Quality Dark Chocolate
  • 15 ml Sunflower Oil

Optional (Recommended)

  • Sea Salt Flakes Sprinkle on Top of Chocolate

Method

  • Preheat oven to 160°C (320°F). Grease and line a 28cm x 18cm baking pan with parchment paper.
  • In a mixing bowl, combine the base ingredients, mixing well to form a pastry consistency. Add the base mixture to the prepared baking pan and evenly spread with the back of a spoon. Bake for 14-15 minutes or until golden brown on top. Remove and let cool for 20 minutes.
  • Reduce oven temperature to 140°C (280°F).
  • Place a small saucepan over medium-low heat and add all the caramel filling ingredients. Mix to combine and allow the butter to melt, stirring the whole time. Once melted, stir continuously for 4 minutes or until the edges of the saucepan start to simmer. Remove from the heat.
  • Pour the hot caramel over the cooled base and evenly spread it out, completely covering the base. Bake in the reduced-temperature oven for 10-12 minutes or until golden and bubbly, rotating halfway through. Remove and let cool for 15 minutes before placing in the fridge for 30 minutes to 1 hour to completely cool.
  • Once set, place another small saucepan over medium-low heat and add the chocolate ganache ingredients, mixing well until melted and smooth. Remove from the heat. Pour the melted chocolate over the set caramel and evenly spread, completely covering the surface. Sprinkle with sea salt flakes and place in the fridge to set for 1 hour, up to 24 hours.
  • Remove from the fridge and let sit for 10 minutes before serving. To serve, run a knife under hot water and dry it off (this makes it easier and cleaner to slice). Slice into 12-24 pieces and serve.
Chef's Tips
Let the base cool completely before pouring over the caramel — hot caramel poured onto a warm base can cause it to slide instead of setting into a clean, distinct layer.
Stir the caramel constantly while it cooks — condensed milk and sugar scorch and stick to the bottom of the pan quickly, so stepping away even briefly risks burnt spots or graininess.
Chill each layer properly before adding the next, and before slicing — this is what gives you clean, defined layers instead of everything squishing together when cut.
Storage & Reheating
Store in an airtight container in the fridge for up to 5 days, or freeze (well-wrapped) for up to 2 months — thaw in the fridge overnight before serving. These are a chilled bar rather than something to reheat; keep them cold until just before slicing for the cleanest cut, and let them sit at room temperature for a few minutes first if you prefer a softer bite.
Serving 1SliceCalories 379kcalCarbohydrates 40.5gProtein 5.7gFat 22.2gSaturated Fat 13.4gPolyunsaturated Fat 1.5gMonounsaturated Fat 5.71gTrans Fat 0.5gCholesterol 36.1mgSodium 61.4mgPotassium 288.9mgFiber 2.8gSugar 27.5gVitamin A 320IUVitamin C 0.91mgCalcium 115.2mgIron 2.4mg