The easiest and most delicious 6 ingredient Caramello Slice made with Cadbury Caramello chocolate - and just 10 minutes prep time! A simple no-bake slice that's hands-down one of our most popular slice recipes.
When it comes to no bake slice recipes, it doesn't get much easier than this Caramello Slice!
Just like my Crunchie Honeycomb Slice, Peppermint Chocolate Slice and my Turkish Delight Slice, this recipe is made with just a handful of ingredients, can be prepared in just 10 minutes and, of course, is absolutely delicious.
Why You're Going To Love This Recipe
- Completely NO-BAKE - there's no need to turn on the oven.
- Quick & Easy - from start to finish, this recipe takes less than 10 minutes to prepare!!
- Basic Ingredients - it only contains a handful of simple ingredients - many that are staples in your pantry.
- Perfect For Parties & Cake Stalls - can be made ahead of time and stored in the freezer until its needed!
- Five Star Reviews - everyone LOVES this recipe. Here's just a few of my reader reviews:
"This recipe is brilliant and such clear instructions and tips, thank you Lucy!"
"This slice is amazing and works perfectly with Graham Cracker Crumbs."
"Delicious!"
"This recipe tastes amazing!!"
What You Need
Just 6 basic ingredients are needed to make this simple Caramello Slice.
Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Cadbury Caramello chocolate - I use the Cadbury brand but if its not available then you could use any caramel filled chocolate.
- butter - either salted or unsalted is fine in this recipe.
- sweetened condensed milk - choose full fat sweetened condensed milk as it sets the slice more firmly than the skim version.
- plain sweet biscuits/cookies - I use Arnotts Marie Biscuits for this slice but you can use any plain sweet biscuit (known as cookies in the US). Graham crackers are an excellent alternative.
- desiccated coconut - This is finely grated, dried coconut that has a coarse powdery texture.
- milk chocolate - choose a good quality cooking chocolate as it melts easily. I use either Cadbury or Nestle Melts.
Step By Step Instructions
Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Crush The Biscuits
Crush the plain sweet biscuits/cookies using a food processor or Thermomix.
Set aside until needed.
Step 2 - Melt
Roughly break up the chocolate and place chocolate and butter into a microwave-safe bowl and melt in the microwave on 50% power.
Note: Alternatively you can melt the chocolate and butter in a saucepan on the stovetop.
Stir until smooth and completely melted.
Step 3 - Mix
Add the sweetened condensed milk, coconut and crushed biscuits to the melted chocolate mixture.
Stir until completely combined.
Step 4 - Press Into Tin
Press the mixture firmly into a baking paper lined tin.
Tip: Allow the baking paper to overhang the edges to make it easier to remove the slice when cutting.
Step 5 - Melt The Chocolate
Melt the milk chocolate and spread evenly over the top of the slice.
Refrigerate for 4 hours before cutting into slices.
Tip: Add a tablespoon of vegetable oil or coconut oil to the chocolate when melting. This makes it easier to cut the slice without the chocolate cracking.
Expert Tips & FAQS
If you can't buy Cadbury Caramello chocolate you can use any soft caramel filled chocolate (like Galaxy chocolate).
Use the back of a spoon to press the mixture into the tin. This keeps it smooth on top.
It's important that its nice and firm otherwise the slice will crumble when you cut it.
Follow the steps below or for more detail, have a read through this post that I wrote about how to cut the perfect slices (a personal favourite topic of mine).
- Add a tablespoon of vegetable oil or coconut oil to the chocolate when melting.
- Leave the slice out of the fridge for a few hours before cutting into pieces.
- Choose the right knife (for this recipe I would either score through the chocolate layer lightly with a large flat knife and then press firmly down or use a small serrated knife and gently slice through).
- Use a hot and dry knife.
- Trim up any 'not-so-perfect' edges with a small serrated knife.
You can store your Caramello Slice in the fridge in an airtight container for up to five days.
I recommend using full fat sweetened condensed milk for this recipe as the slice sets more firmly. I use the Nestle brand but any full fat sweetened condensed milk will work perfectly.
This slice can be stored in an airtight container in the freezer for up to three months.
Related Recipes
If you're looking for more delicious no-bake slices then why not try some of these sweet little treats:
No-Bake Date and Almond Slice - the delicious combination of roasted almonds and sweet dates, makes this a simple no bake slice a firm favourite.
Malteser Slice - With a chocolate rice bubble base, topped with sweet and creamy white chocolate and decorated with extra Maltesers. This is a Malteser fan's dream slice!
Licorice Allsort Slice - Bright, colourful and delicious, if you love Licorice Allsorts then this slice is for you.
No-Bake Coconut Slice - This No-Bake Coconut Slice has a crunchy coconut biscuit base with a sweet, creamy milk chocolate top. It's delicious, quick, and easy.
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Caramello Slice
Ingredients
- 250 g plain sweet biscuits like Arnott's Marie Biscuits (cookies)
- 220 g Cadbury Caramello chocolate or alternative, see notes
- ¼ cup (60g) butter
- ½ - ¾ cup (200-300g) tin sweetened condensed milk full fat, see notes
- ¼ cup (25g) desiccated coconut
- 250 g milk chocolate for topping
- 1 tbs coconut oil or vegetable oil optional
Instructions
Conventional Method
- Grease and line the base and sides of an 18cm x 28cm rectangular baking tin with baking paper. Set aside.
- Crush biscuits in a food processor until fine crumbs remain. Set aside.
- Break the Caramello chocolate into pieces and melt with butter in the microwave (or stove-top).
- Stir through the sweetened condensed milk, coconut and crushed biscuits.
- Press the mixture into the prepared tin and smooth firmly using the back of a spoon. Place into the refrigerator.
- Melt the block of plain chocolate and vegetable/coconut oil (optional) in a microwave-safe bowl on 50% power for 3 minutes or until melted (stirring every 30 seconds) and spread evenly over the top of the slice.
- Refrigerate for a minimum of 4 hours before cutting into slices.
Thermomix Method
- Grease and line the base and sides of an 18cm x 28cm rectangular baking tin with baking paper. Set aside.
- Place the biscuits into the Thermomix bowl and crush for 8 seconds, Speed 8. Set aside in a separate bowl.
- Place the Caramello chocolate (broken into pieces) and butter into the Thermomix bowl and melt for 3 minutes, 50 degrees, Speed 2.
- Add the sweetened condensed milk, coconut and crushed biscuits and mix for 10 seconds, Reverse, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds or until well combined.
- Press the mixture into the prepared tin and smooth firmly using the back of a spoon. Place into the refrigerator.
- In a clean and dry Thermomix bowl, melt the chocolate and vegetable/coconut oil (optional) for 3 minutes, 50 degrees, Speed 2. Pour the melted chocolate over the slice.
- Refrigerate for a minimum of 4 hours before cutting into slices.
Notes
- Any plain sweet biscuits (cookies) can be used. I generally use Arnotts Marie biscuits. Graham crackers are an excellent alternative.
- Cadbury Caramello chocolate is a popular chocolate sold within Australia and NZ. If you can't buy this particular brand, you can use any soft caramel filled chocolate block.
- The amount of sweetened condensed milk you will need in this recipe will depend on the type/brand of biscuits you use. I recommend starting with ½ cup (or 200g) and if the mixture seems too dry and crumbly adding a little more (you want it to hold together well but certainly not be too soft). I also recommend choosing a full fat sweetened condensed milk (not a skim milk version) as it sets firmer.
Sarah says
Hi there,
This recipe tastes amazing!!
Could you please post a gluten free alternative?
Thankyou 🙂 x
Lucy says
Thank you so much!!! I don't specialise in gluten-free recipes but you could definitely substitute the biscuits etc to make it gluten-free.
Jess M says
Hi I’m wanting to make this recipe for a party on Sunday, which is 6-7 days away, surly the slice would still be ok if it’s make ahead of time or is it strictly eat within 5 days?
Have you got any party recipes I can make in advance?
Lucy says
Hi Jess, just make it and freeze it! Allow it to defrost the night before you need it in the fridge. Check out these other freezable recipes too: https://bakeplaysmile.com/15-freezer-friendly-slices-best-ones/ or you can pretty much freeze al of these ones too: https://bakeplaysmile.com/best-no-bake-slices/
Jenjen says
Delicious!
Lucy Mathieson says
Thank you!
Ruth says
You should provide more detail...like the pan size. I'm not at all sure what a standard rectangle is...9X13? Since you give everything in metric measures, I have to do homework. Most people still use tried and true recipes and most of those are in imperial measurements., so I much prefer not to have to work out conversions to make something. Also, I suspect you don't live in Canada as we don't refer to blocks of chocolate or biscuits. If you hadn't shown the picture of the Arrowroot cookies, I wouldn't have had any idea what type of biscuits. We generally think of soup crackers (not sweet) when referring to biscuits, especially plain. And we don't have Cadbury Caramello bars that I've ever seen. We have one called Caramilk, which I suppose would work. I'd like to try the recipe...it sounds pretty yummy....we'll see how much homework I want to do. Thx
Lucy Mathieson says
Hi Ruth, no I'm not from Canada (I'm Australian) - but I certainly do love your beautiful country! From what I can remember of Caramilk it's a bit different to Cadbury Caramello chocolate. I don't remember it being filled with soft caramel (although I might be wrong). Also, I'm pretty sure you can buy Cadbury chocolate at one of the major supermarkets in Canada (I can't remember which one sorry!) but I remember that it was quite expensive and had a limited range. So yes, you're best to try and substitute the ingredients for those you can easily buy. Good luck!
Holly Goes says
Ruth, I'm not sure if you intended it to be but your message came across as very rude! I'm not sure if you post recipes, but if you did, would you use imperial conversions and brand options for international viewers? Most of the developed world use the imperial system. It's a far superior option for baking (less chance for mistakes!) and looking at recipes gives you the opportunity to try new things 🙂 I still have to use google to convert fahrenheit to celsius. I can never remember sticks of butter. Graham crackers, pumpkin pie filling, bisquick, cool whip etc are still totally foreign to me). I've lived in New Zealand, England and Australia and all of Lucy's recipes are super easy using locally, easily sourced ingredients. I'm just so grateful there are people out there working up recipes and posting them so the rest of us don't have to 🙂
Michelle says
Can I just say that she does a fantastic job explaining everything, her recipes are always amazing and considering she is willing to take the time to share all of her wonderful recipes with us it’s not a big deal to work out a few conversions on your own..also the world is a big place and obviously not everything is available everywhere so she can’t cater to the entire world or provide substitutes for everything
Lucy says
Thank you Michelle xx
Jeanette says
""Most people still use ..." and "Most are in Imperial Measurements ......" are very sweeping statements. As an Aussie in her mid 50s I can assure you that I have only ever used Metric Measures because I never learned anything else and my 'tried and true' recipes are all metric!
Part of the joy of appreciating recipes from other countries is remembering that another way is not wrong, just different. I often try things from the US (and possibly Canada?) that I need to convert. If I'm out of time I just do something else, but in being prepared to make the effort I have uncovered some absolute gems. I don't expect someone else to do the work for me just because I work differently.. Anyway, these are just my thoughts ........
PS: This slice is amazing and works perfectly with Graham Cracker Crumbs which although not easily found in Australia I buy online!
Paul S says
Lucy in a sky of chocolate. Absolutely love your work. Made my first batch of Rocky? Rockley? Road with Brown & White Maltesers, chopped-up Snakes Alive (not the real ones, Milk Bottles (not the real ones), Chopped-up Mars (not the real ones), Life Savers (not the real ones) Brand Fruit Pastilles, Smarties instead of M&Ms & tiny little dollops of vegemite, the latter really blows the kids away.
Ruth, I take it you are from the good ol' US of A. Most people use metrics, like approx. 7.3944 billion of the 7.888 billion (2021), sourced from a 10 sec Google check. That is 3 countries out of the approx. 200 on this planet, another 10 sec Google check. Even your Military, Space (for about 30-40 years? & I believe your school system teaches metrics, 35.6 Nanosecond personal head check. What I'm saying is sometimes we need to access what we think & type & maybe do a quick Google check if we are unsure.
By the way, I buy plenty of stuff off Amazon & inevitably from the USA & have to convert all the time. Please save the world & convert to metrics. 😉
Kiri says
Does this slice survive freezing for use at a later date? I want to make it with my daughter before she goes overseas next week but keep it until a birthday at the end of January. Do you think this would be possible?
Lucy Mathieson says
Absolutely!!! Just store it in an airtight container in the freezer 🙂