Otherwise known as millionaire’s slice or caramel shortbread, this caramel slice recipe is so easy to make, and is made so much better with the addition of a secret ingredient- instant coffee! The slight bitterness of the coffee cuts some of the intense sweetness of the caramel, while also enhancing the chocolate flavour of the topping. Adding a little coffee makes the taste quite subtle, while adding more makes the slice taste reminiscent of Kopiko coffee candies! Delicious with a cup of tea or coffee for an afternoon treat, whip up a batch and enjoy!
How To Put It Together
There are three main components of a caramel slice- the base, the caramel and the chocolate topping.
The base for this recipe consists of making a simple coconut shortbread- simply toss the ingredients together in a bowl and press gently into a lined baking sheet. The back of a measuring cup helps to spread the mixture evenly across the whole sheet, while using a teaspoon helps to get into the corners for a perfectly even base.
The caramel layer consists mainly of sweetened condensed milk which is heated together with butter on the stove to form a thick, dark caramel which is then baked on top of the base in the oven to set. I like to add maple syrup as this is what I usually have on hand, but feel free to use golden syrup or even a few teaspoons of brown sugar instead. I usually add about a teaspoon of freeze dried coffee granules (my usual brand is Moccona) which does give a marked coffee flavour, but if you’re wanting to keep it subtle, feel free to halve this.
The chocolate topping is the easiest layer of all. Simply melt some good quality chocolate in a bowl in the microwave with a bit of coconut (or other neutral flavoured) oil. The oil helps to keep the chocolate flexible so it doesn’t simply shatter when cut/bitten into. I like to use a combination of milk and dark chocolate, but use whatever you prefer here.
Make sure you heat the chocolate and oil mixture in small, 30 second increments while stirring in between each to prevent any risk of burning the chocolate. Once melted and combined, simply pour over the top of the caramel and either spread and cover the entire slice completely, or (even easier) tilt the corner of the trays to allow the caramel to flow evenly across the entire top.
Once this is done, simply pop the lot into the fridge and allow to set for a few hours, ideally overnight before cutting and serving. If you want super clean edges, you can heat your knife under some hot water before drying with a paper towel and cutting, cleaning the knife again in between each slice. The heat allows the knife to pass extra cleanly into the slice, but I find it makes minimal difference (I don’t mind a few little cracks here and there) so skip this step if you’re short on time. Ideally use a kitchen knife to slice (rather than a tiny bread knife like I have in the photos below).
How to Store
Keep the caramel slice in an airtight container in the fridge for up to 5 days. Allow to defrost a little if you prefer your caramel soft, or eat straight from the fridge for a firmer bite.
If you try this recipe, please let us know how you went in the comments below!
- 125g unsalted butter, melted
- 1 cup (100g) desiccated coconut
- 1 cup (165g) brown sugar
- 1 cup (205g) plain flour
- 1/4 tsp salt
- 30g unsalted butter
- 1 tsp vanilla extract
- 395g (1 can) sweetened condensed milk
- 2 tablespoons maple or golden syrup
- 1 tablespoon instant coffee
- 100g dark chocolate
- 100g milk chocolate
- 1 tbsp coconut oil (see note 1)
- Preheat your oven to 175°C / 350°F and line a large rectangular baking tray (28 x 18cm) with baking paper.
- In a mixing bowl, combine melted butter, brown sugar, desiccated coconut, flour and salt together. Gently press the mixture into base of the baking tray and use the base of a measuring cup (or something similar) to flatten out to mixture to an even level. You might also need a spoon or something smaller to flatten the edges.
- Bake the base in the oven for 15 minutes or until set and golden.
Coffee Caramel Filling
- While the base is baking, place the butter and vanilla extract in a small pot on the stove over medium-low heat. Allow the butter to melt before adding the condensed milk, maple/golden syrup and instant coffee powder. Whisk together for 5 minutes until everything is well combined and large bubbles begin to appear as your stir. Remove from the heat.
- Once the base has finished baking, pour the filling over the base and spread with the back of a spoon, or tilt the pan.
- Place the slice back into the oven for 10 minutes. Remove and set aside to cool while making the chocolate topping.
- Place the milk chocolate, dark chocolate and coconut oil into a microwave safe bowl and microwave in 30 second increments, stirring in between, until the chocolate has completely melted and combined.
- Pour the chocolate over the top of the caramel and gently spread with a spatula or tilt the pan to spread.
- Allow the slice to fully cool before placing in the fridge for at least 2 hours to set (can be left overnight).
- Once set, gently lift the slice out with the parchment paper and slice into squares with a large kitchen knife. For super clean edges, heat the knife under some hot water before carefully drying with a paper towel prior to slicing. I don't usually do this as I don't mind a tiny bit of chocolate smearing on the edges.
1. Substitute for any neutral flavoured oil, such as vegetable or canola. The oil prevents the chocolate topping from simply cracking when cut into.
Nutrition Information:Serving Size: 1 slice
Amount Per Serving: Calories: 227Total Fat: 12.4gSaturated Fat: 8.6gCholesterol: 20mgSodium: 86mgCarbohydrates: 27.8gFiber: 1.3gSugar: 19.9gProtein: 3g
Nutritional information provided is an estimation only and may differ depending on your own individual ingredients.