Woman shares her delicious caramel slice recipe for in your air fryer

Publish Date
Saturday, 22 May 2021, 11:50AM

One woman has shared a genius recipe to make a classic caramel slice in an Air Fryer - and we can't get enough of it.

It only takes 30 minutes to cook and makes up to 16 bars (which could last over a week if you can resist inhaling them in one sitting).

So what are you waiting for - indulge yourself gooey, rich, and amazingly delicious caramel slice recipe!



  • 1 cup plain flour
  • 1/2 cup brown sugar
  • 1/2 cup desiccated coconut
  • 125g unsalted butter (melted)


  • 1/2 cup brown sugar
  • 125g unsalted butter (cubed)
  • 1 tsp vanilla extract
  • 1 can (395g) sweetened condensed milk (regular)


  • 200g melting chocolate
  • 1 tbsp vegetable oil


Biscuit Base:

  1. Preheat your Air Fryer to 160°C.
  2. Grease and line your pan with baking/parchment paper. Leave overhang for ease of removal.
  3. Mix together base ingredients and press into pan.
  4. Bake for 15 minutes until the surface is golden. Cool in fridge if you have time (allows biscuit to harden).


  1. Lower your Air Fryer to 140°C.
  2. Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
  3. When bubbles appear, add condensed milk. Whisk constantly for 5 minutes, until you start getting some big slow bubbles on the base.
  4. Once bubbles start appearing, whisk for 1 minute, then pour onto Biscuit Base. Tilt pan to spread evenly.
  5. Bake for 12 minutes. Don’t worry if you get splotchy brown bits (this happens with ovens that don’t distribute heat evenly).
  6. Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch.


  1. Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted. NB: Oil helps prevent the chocolate from cracking when cutting.
  2. Pour melted chocolate over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.
  3. Refrigerate for one hour or until set, then cut into bars or squares to serve.

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