A rich and chewy base, a buttery caramel flavour, and a creamy Caramilk topping… this Caramel Hedgehog Slice is the ultimate sweet tooth treat! It’s completely no-bake, so perfect for when you want a quick, easy slice without turning on the oven.
Like my most popular Chocolate Hedgehog Slice and crunchy Malteser Slice, this one is a family favourite - and always disappears fast from the fridge!
There’s something nostalgic about a hedgehog slice – it brings back memories of birthday parties, tuckshop treats and Nan’s biscuit tin. This Caramel Hedgehog Slice puts a fun twist on the classic with a creamy caramel filling and a Caramilk topping.
Instead of cocoa or dark chocolate, this version uses sweetened condensed milk, golden syrup and Caramilk for a slice that’s crunchy, chewy, and totally irresistible.
It’s perfect for lunch boxes, bake sales, morning teas, or stashing in the fridge for an after-dinner sweet fix - just like my Clinkers Slice or Licorice Allsort Slice.
Why You're Going To Love This Recipe
- No-bake and fuss-free – Just melt, mix, chill and slice. No oven needed!
- That creamy caramel layer – Thanks to sweetened condensed milk and golden syrup, the flavour is next level.
- Perfect for entertaining – A crowd-pleaser for parties, lunchboxes, or sharing a plate.
- Make ahead & freezer-friendly – Whip this slice up in advance and pop it in the freezer until needed.
- Customisable – Make it gluten-free or swap in different chocolate to suit your taste!
Jump to:
Slice Ingredients
Here’s what you’ll need to make this delicious caramel hedgehog slice:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Sweetened condensed milk – Be sure to use full-fat for the best texture and set. Skim varieties don’t firm up as well.
- Plain sweet biscuits – I use Arnott’s Marie biscuits, but any plain variety will do. Crush them roughly so you get that nice chunky hedgehog texture.
- Caramilk chocolate – This gives the slice its signature caramel top layer. You can use any caramel-flavoured chocolate block if you don’t have Caramilk.
Everything else is most likely already in your pantry - just everyday baking staples like butter, sugar and golden syrup.
Variations
Want to mix things up a little? Try one of these simple variations:
- Gluten-Free Caramel Hedgehog Slice – Use gluten-free plain sweet biscuits (like Aldi’s or Arnott’s GF range) and double-check your Caramilk is gluten-free.
- Salted Caramel Twist – Add a pinch of sea salt to the caramel base before mixing in the biscuits for a delicious salty-sweet kick.
- Nutty Crunch – Stir in ½ cup of chopped roasted almonds or pecans for a toasty crunch.
- Choc-Caramel Combo – Use a mix of Caramilk and milk chocolate on top for a layered swirl effect.
How To Make Caramel Hedgehog Slice
Here’s how to make this irresistible slice step-by-step:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: In a microwave-safe bowl, combine butter, caster sugar, golden syrup and sweetened condensed milk. Microwave on 50% power for around 3–4 minutes, stirring every 30 seconds until smooth and fully melted.
- Step 2: Crush the plain sweet biscuits, some chunks are fine.
- Step 3: Add the crushed biscuits to the melted butter and condensed milk mixture. Mix well to coat the biscuit crumbs evenly.
- Step 4: Spoon the mixture into the baking paper-lined tin and press down firmly with the back of a spoon or a spatula.
- Step 5: In a separate bowl, melt the Caramilk chocolate with a little oil (optional), again at 50% power, stirring every 30 seconds until melted and smooth.
- Step 6: Pour the melted chocolate over the base, spread evenly, and pop the slice in the fridge for at least 3 hours or until fully set.
Recipe Tips
Make sure your Caramel Hedgehog Slice turns out perfectly every time with these handy tips:
- Use full-fat condensed milk – This sets firmer than the skim version.
- Crush the biscuits partially – You want some chunks for texture, not fine crumbs.
- Line your tin well – Let the baking paper overhang so you can lift the slice out easily.
- Melt chocolate slowly – Use 50% power in the microwave and stir often to avoid seizing.
- Add oil to the chocolate – Just a little helps prevent the top from cracking when sliced.
- Chill thoroughly – Give it at least 3 hours to set completely.
- Cut with a warm knife – Let the slice sit at room temperature for 20 minutes before cutting - this helps prevent the chocolate from cracking. Run a sharp knife under hot water, dry it off, then slice for clean cuts.
- Store properly – Keep in an airtight container in the fridge for up to 5 days or freeze in layers (with baking paper in between) for up to 3 months.
Caramel Hedgehog Slice FAQs
Absolutely! You can use white chocolate or even milk chocolate instead—it’ll still be delicious, just slightly less caramel-flavoured.
To avoid a crumbly slice, make sure that you use full-fat condensed milk and melt the wet ingredients until melted and smooth. Coat the biscuit crumbs well - a firm set comes from that rich, sticky caramel mixture binding the biscuits together. Press the base firmly into the lined tin then chill for at least 3 hours.
It’s optional, but recommended! It helps the chocolate top stay silky and makes slicing much neater. See my instructions on how to cut perfect slices.
More No-Bake Slice Recipes
Here are four other sweet no-bake slices that are just as easy and irresistible:
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Caramel Hedgehog Slice
Ingredients
- 125 g butter
- 120 g (½ cup) caster sugar
- 200 g sweetened condensed milk
- 2 tbs golden syrup
- 250 g plain sweet biscuits crushed - some chunks are fine (like Arnotts Arrowroot or Marie)
- 250 g Caramilk chocolate
- 1 tbs vegetable oil or coconut oil optional
Instructions
- Grease and line a 20cm square tin with baking paper and set aside.
- Place the butter, caster sugar, golden syrup and sweetened condensed milk into a microwave-safe bowl. Heat on 50% power, 3-4 minutes, (stirring every 30 seconds), or until melted. Stir well. If using a Thermomix: Crush the biscuits by pressing Turbo for 2-3 seconds. Set aside. Place the butter, caster sugar, golden syrup and sweetened condensed milk into the Thermomix bowl. Melt for 4 minutes, 80 degrees, Speed 2 (or until melted).
- Add the biscuits and mix together well. If using a Thermomix: Add the crushed biscuits and mix for 10 seconds, Speed 5.
- Spread the mixture evenly into the prepared tin, pressing down firmly.
- Melt the Caramilk (broken into chunks) and the vegetable oil (or coconut oil) in a microwave-safe bowl on 50% power, 3-4 minutes (stirring every 30 seconds), or until just melted. Alternatively, you can use a stove-top for this step. If using a Thermomix: Melt the Caramilk (broken into chunks) and vegetable oil in a clean and dry Thermomix bowl for 3 minutes, 60 degrees, Speed 2.
- Pour the melted chocolate over the top of the slice and refrigerate for a minimum of 3 hours.
- Cut into slices and store in an airtight container in the fridge for up to 5 days.
Notes
- Use full-fat condensed milk – This sets firmer than the skim version.
- Crush the biscuits partially – You want some chunks for texture, not fine crumbs.
- Line your tin well – Let the baking paper overhang so you can lift the slice out easily.
- Melt chocolate slowly – Use 50% power in the microwave and stir often to avoid seizing.
- Add oil to the chocolate – Just a little helps prevent the top from cracking when sliced.
- Chill thoroughly – Give it at least 3 hours to set completely.
- Cut with a warm knife – Let the slice sit at room temperature for 20 minutes before cutting - this helps prevent the chocolate from cracking. Run a sharp knife under hot water, dry it off, then slice for clean cuts.
- Store properly – Keep in an airtight container in the fridge for up to 5 days or freeze in layers (with baking paper in between) for up to 3 months.
Lucy says
An absolute fave in our house!