Chocolate Caramel Squares

    35 minutes

    This slice consists of a shortbread base, firm caramel centre and a milk chocolate top. They are not at all hard to make.

    744 people made this

    Serves: 40 

    • Base
    • 150g butter, softened
    • 4 tablespoons sugar
    • 1 1/4 cups (150g) plain flour
    • Caramel Filling
    • 110g butter
    • 1/2 cup (110g) packed light brown sugar
    • 2 tablespoons golden syrup
    • 1/2 cup (150g) sweetened condensed milk
    • Chocolate Topping
    • 1 1/4 cups (225g) milk chocolate chips

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C.
    2. Base: In a medium bowl, mix together butter, sugar and flour until evenly crumbly. Press into a 23cm square baking tin. Bake in preheated oven for 20 minutes. Remove and set aside.
    3. Caramel Filling: In a saucepan combine butter, sugar, golden syrup and sweetened condensed milk. Bring to the boil, stirring constantly. Continue to boil for 5 minutes.
    4. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes.
    5. Pour over baked crust (warm or cool). Cool until it begins to firm up.
    6. Chocolate Topping: Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth.
    7. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into squares. These need to be small because they are so rich.

    Watch a video of it being made…

    Chocolate Caramel Squares
    Chocolate Caramel Squares
    Chocolate Caramel Squares
    Chocolate Caramel Squares

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    Reviews and Ratings
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    Reviews in English (724)


    Think I beat the butter a bit too much so base was a bit sticky putting it in the pan even so it turned out perfect little bit fiddly but that was my fault,was still ready within the time said and was tasty with the shortbread base:-  -  15 May 2012


    I had a caramel slice recipe but the caramel oozed everywhere and made a huge mess,the base was too hard and the chocolate top was too thick... this recipe, on the other hand, is the best i have come across. The caramel is perfect and my family loves it! I think next time I will halve the base and double the caramel... the base is too thick, the only thing wrong with it. Other than that, it is perfect!!! :D  -  01 Jul 2015


    I have made this recipe many times and here are my tips: Double recipe, line 9x13 pan with parchment paper to easily lift out finished product. Make caramel exactly as written, but low heat with constant stirring. I have never had a problem. Shortbread should be slightly cooled- mine usually goes from the oven to the freezer and sits for about ten minutes before I pour on the caramel. It will not ruin the shortbread, I promise. I use dark chocolate instead of milk to level off the sweetness of the caramel a bit. I microwave the chocolate exactly as written, but add a tablespoon of butter. This absorbs into and smooths out the chocolate much better than milk. Finally, cut squares while chocolate is still just slightly soft with a heated knife. (I run mine under very hot water then dry it off). These are not difficult, it just takes time to get to the finished product. Bon Appetit!  -  18 Nov 2008  (Review from Allrecipes USA and Canada)