Millionaire's Caramel Slice
Rich caramel between biscuit base and chocolate top. The ultimate Australian sweet treat that's been gracing café counters for decades.
The Story Behind This Recipe
My aunt's café recipe from Parramatta - Nicole Patterson
In Australian cafés and bakeries, caramel slice sits in the display cabinet looking impossibly decadent - three perfect layers of biscuit, thick caramel, and glossy chocolate, cut into neat squares that promise pure indulgence. It's sometimes called "Millionaire's Shortbread" (borrowed from its Scottish origins), but in Australia, we just call it caramel slice, and we've been making it our own since at least the 1970s. My aunt Robyn worked in a suburban café in Parramatta from 1982 to 2005, and her caramel slice was so popular that regular customers would call ahead to reserve pieces before the lunchtime rush sold them out.
The genius of caramel slice is its three distinct textures: a crunchy shortbread-style base, a thick layer of chewy caramel that sticks to your teeth in the best way possible, and a snappy chocolate topping that cracks satisfyingly when you bite through it. Get the balance right and it's perfection. Too much base and it's dry, too much caramel and it's sickly sweet, too much chocolate and it overwhelms. Aunt Robyn spent years perfecting her ratios until the café's caramel slice became legendary.
The tricky part is the caramel layer - it must be cooked to exactly the right temperature and consistency. Too soft and it oozes out when you cut the slice, too hard and it's like biting into toffee and can pull out your fillings (as Aunt Robyn learned the hard way in 1983, losing a temporary crown to an overcooked batch). The sweet spot is firm enough to slice cleanly but soft enough to remain chewy. This requires patience, constant stirring, and a good eye for when the color and texture are just right.
Aunt Robyn's method involved condensed milk, butter, and golden syrup cooked slowly on the stovetop while stirring constantly for 15-20 minutes. "Your arm will get tired," she'd warn new kitchen staff. "But if you stop stirring, it will catch and burn on the bottom, and the whole batch is ruined. Ruined caramel has a bitter taste that chocolate can't hide." She'd test it by dropping a tiny bit into cold water - if it formed a soft ball, it was perfect.
The café sold 40-50 pieces of caramel slice daily, more on weekends. Office workers would buy it for afternoon tea treats. School mums would get it as a Friday reward. Tradies would have it with their coffee break. When Aunt Robyn retired and the café changed hands, the new owners tried to use a different recipe. Customers complained immediately. "It's not the same," they'd say. "We want Robyn's caramel slice." The new owners had to hunt down Aunt Robyn and convince her to share the recipe.
This recipe represents Australian café culture - indulgent, unapologetic about sweetness, made to be shared over coffee and conversation. When I make Aunt Robyn's caramel slice now, cutting it into perfect squares and seeing that golden caramel layer sandwiched between biscuit and chocolate, I understand why people drove across Sydney for it. Sometimes the richest things in life are worth the calories.
"Every recipe tells a story, and every story brings us closer to the heart of home."
Adjust Servings
Scaled Ingredients:
💡 Tip: Cooking times may need adjustment when scaling. Larger batches may take longer, smaller batches may cook faster.
Ingredients
For the Base
For the Caramel Layer
For the Chocolate Topping
Pro Tips
- • Stir the caramel constantly - this is the #1 rule. Unstirred caramel burns.
- • Cook the caramel to the right consistency - too soft and it oozes, too hard and it's like toffee.
- • Refrigerate between layers - rushing leads to layers mixing together.
- • Let the finished slice come to room temp slightly before cutting for neater slices.
- • Clean your knife with hot water between cuts for professional-looking pieces.
- • Store in the fridge - the caramel stays firmer and the slice lasts longer.
Storage
Store in an airtight container in the refrigerator for up to 1 week. The slice can be frozen for up to 2 months - separate layers with baking paper. Thaw in fridge.
Instructions
- 1
Preheat your oven to 180°C (160°C fan-forced). Grease and line a 20cm x 30cm slice tin with baking paper, letting it overhang the sides for easy removal later.
- 2
Make the base: In a bowl, combine flour, coconut, and brown sugar. Add the melted butter and mix until combined - the mixture should be like damp sand. Press firmly and evenly into the prepared tin. Use the back of a spoon or a glass to compact it well.
- 3
Bake the base for 15-18 minutes until light golden brown. Don't overbake - it should be firm but not too dark. Remove from oven and let cool slightly while you make the caramel.
18 minutes - 4
Make the caramel - this is the crucial step: In a heavy-based saucepan, combine the condensed milk, butter, and golden syrup. Place over medium-low heat and stir constantly until the butter melts and everything combines.
3 minutes - 5
Continue cooking over medium heat, stirring CONSTANTLY with a wooden spoon or silicone spatula. You must keep stirring to prevent burning on the bottom. The mixture will bubble vigorously - be careful, it's very hot. Cook for 12-15 minutes.
15 minutes - 6
Watch carefully: The caramel will gradually change color from pale tan to golden to deep caramel. It's ready when it's thick, golden-brown, and pulls away from the sides of the pan slightly. To test: drop a tiny bit into cold water - it should form a soft ball. Your arm will be tired from stirring - this is normal!
- 7
Immediately pour the hot caramel over the baked base, spreading it evenly to the edges with a spatula. Work quickly as it starts to set fast. Let it cool at room temperature for 30 minutes, then refrigerate for at least 1 hour until the caramel is firm.
1 hour - 8
Make the chocolate topping: Place the chopped chocolate and oil in a heatproof bowl. Microwave in 30-second bursts, stirring between each burst, until melted and smooth. Or melt over a double boiler. The oil gives the chocolate a lovely glossy finish.
2 minutes - 9
Pour the melted chocolate over the set caramel layer, spreading evenly to cover completely. Tilt the tin gently to help the chocolate spread into the corners. The layer should be about 3-4mm thick.
- 10
Refrigerate for at least 2 hours until the chocolate is completely set and firm. Aunt Robyn would make hers the night before and cut in the morning. The cold makes cutting much neater.
2 hours - 11
When ready to cut, use the overhanging paper to lift the slice out of the tin onto a cutting board. Let it sit at room temperature for 10 minutes - this makes cutting easier and prevents the chocolate from shattering.
10 minutes - 12
Using a large, sharp knife dipped in hot water and wiped clean between each cut, slice into 20 squares (or 16 larger pieces). The hot knife cuts through the chocolate cleanly. Aunt Robyn's tip: patience and a clean knife between each cut makes perfect squares.
Ingredient Substitutions
Nutrition Information
Per serving (approximate)
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