Caramel Slices


For the Base:

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar

For the Caramel Layer:

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 1 can (14 ounces) sweetened condensed milk

For the Chocolate Topping:

  • 8 ounces semisweet chocolate, chopped
  • 2 tablespoons unsalted butter


  1. Prepare the Base:
    • Preheat your oven to 350°F (175°C).
    • In a bowl, combine the flour, softened butter, and granulated sugar. Mix until the mixture resembles coarse crumbs.
    • Press the mixture into the bottom of a greased 9×9 inch baking pan.
    • Bake in the preheated oven for about 15-20 minutes or until the edges are golden brown. Remove from the oven and let it cool.
  2. Prepare the Caramel Layer:
    • In a saucepan, melt the butter over medium heat. Add the granulated sugar, corn syrup, and sweetened condensed milk.
    • Stirring constantly, bring the mixture to a boil. Reduce the heat to low and continue to cook and stir for about 5-7 minutes, or until the mixture thickens and turns a light caramel color.
    • Pour the caramel mixture over the cooled base and spread it evenly. Let it cool and set.
  3. Prepare the Chocolate Topping:
    • In a microwave-safe bowl or using a double boiler, melt the semisweet chocolate and 2 tablespoons of butter together until smooth.
    • Pour the melted chocolate over the cooled caramel layer and spread it evenly.
  4. Chill and Serve:
    • Place the baking pan in the refrigerator for a few hours or until the chocolate topping is set.
    • Once set, use a sharp knife to cut the caramel slices into squares or bars.