Introducing your new favourite, no-bake slice! Made with sweetened condensed milk, biscuits and coconut, this delicious Caramilk slice is sweet, chewy and full of caramel-white chocolate flavour. And, it only takes 10 minutes to make, no oven required!
In case you didn't already know, I am completely and utterly OBSESSED with Caramilk chocolate! My obsession started with my no-bake Caramilk cheesecake and lately I have been experimenting with some new Caramilk recipes for you to try (watch this space!)
When it comes to no-bake slice recipes, it doesn’t get much easier than this Caramilk slice! Featuring chunks of sweet biscuits embedded in a fudgy caramel base and topped with a thick layer of Caramilk chocolate, it is kind of like a caramel version of everyone’s favourite hedgehog slice! It is rich, indulgent and perfect for morning or afternoon tea, bake-sales and parties.
Just like these Caramello and Malteser Slices, this is such a handy recipe to save to your collection. It is quick and easy, only takes a handful of ingredients to make and is always a crowd-pleaser!
Why You're Going To Love This Recipe
- Quick and easy – it takes just 10 minutes and only 5 ingredients to prepare. And very little effort is required!
- Basic ingredients – there is nothing fancy in this recipe. Regular pantry ingredients are transformed into the most fudgy, decadent and irresistible slice!
- No-bake – perfect for days when you don’t want to turn on the oven. Simply prepare and chill. The fridge will do the rest!
- Freezer-friendly – make it ahead and store it in the freezer for whenever your chocolate cravings hit.
- Completely delicious – this Caramilk slice is chewy, fudgy and oh-so-delicious!
What You Need
Just 5 simple pantry ingredients are needed to make this simple no-bake slice.
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Sweetened condensed milk – use full-fat, regular condensed milk for this recipe. The condensed milk binds the slice together and the reduced-fat version just won’t be as firm as regular condensed milk.
- Biscuits - in Australia, I recommend using Arnott’s Marie or Granita biscuits. But any plain, sweet biscuits/cookies such as Graham Crackers or Digestives will work.
- Desiccated coconut - use fine, desiccated coconut rather than thicker, shredded coconut for a smoother texture.
- Caramilk chocolate – the star ingredient! A golden blend of caramelised white chocolate made famous by Cadbury, it has a luscious, creamy flavour that is completely irresistible. Caramilk is insanely popular in Australia and New Zealand and can be purchased from any major supermarket. If it isn't available where you live, you can use any variety of caramelised white chocolate, or swap for white chocolate instead.
- Coconut oil or vegetable oil – to soften the top chocolate layer slightly, which helps to stop the chocolate from cracking when you cut it. It is important to use a neutral tasting oil (such as vegetable or coconut oil) in this recipe so as not to affect the taste.
Step by Step Instructions
You won't believe how easy this Caramilk slice is to make! Just 10 minutes of prep time is all you need. Grab a bowl and let's get started!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Melt
Place the condensed milk, butter and Caramilk chocolate into a microwave safe bowl and melt on 50% power in 30 second bursts, checking and stirring each time until smooth and combined.
Step 2 - Add The Dry Ingredients
Add the crushed biscuits and coconut to the melted Caramilk mixture. Stir to combine.
Step 3 - Press Into Tin
Using the back of a metal spoon, press the mixture firmly into a greased and lined baking tray.
Step 4 - Add The Top Layer
Melt the extra Caramilk chocolate and vegetable oil or coconut oil in the microwave and spread the melted chocolate evenly over the slice. Place the slice into the fridge for a minimum of 3 hours to set.
When the slice is set, carefully remove it from the tray and allow to sit for 20 minutes before slicing into pieces. See my helpful tips below for cutting the perfect slice!
Expert Tips & FAQs
Leaving some chunks in the crushed biscuits adds texture and provides a crunchy contrast in the fudgy base. Alternatively you may prefer to crush the biscuits finely for a smoother texture.
Adding baking paper to the base of the tin will help you to remove the set slice from the tin. Leave the edges overhanging slightly, to make it easier to lift out.
Take the slice out of the fridge for approximately 20 minutes before cutting, to soften slightly. This will make it easier to cut. Use a hot and dry knife (dip the knife in hot water and then dry completely) to score the slice. Once the slice has been scored, press down firmly with the knife to slice all the way through.
Store Caramilk Slice in an airtight container in the fridge for up to 1 week. Alternatively, wrap well and store in the freezer in an airtight container for up to three months.
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Caramilk Slice
Ingredients
For The Base
- 395 g sweetened condensed milk full fat
- 100 g butter
- 180 g Cadbury Caramilk chocolate or any other caramelised white chocolate
- 250 g plain sweet biscuits like Arnotts Marie brand
- 75 g (¾ cup) desiccated coconut
For The Topping
- 180 g extra Caramilk chocolate
- 1 tbs vegetable oil or coconut oil
Instructions
Conventional Method
- Place the sweetened condensed milk, butter and Caramilk chocolate into a microwave-safe bowl and melt on 50% power, stirring each 30 seconds, for 3-4 minutes (or until melted). Note: Alternatively you can melt the ingredients in a saucepan on the stovetop.
- Crush the biscuits in a food processor and add to the melted chocolate mixture, along with the coconut. Stir to combine.
- Pour mixture into an 18cm x 28cm lined rectangular slice tin and press down firmly.
- Melt the extra Caramilk chocolate and vegetable oil or coconut oil in the microwave on 50% power, stirring regularly.
- Spread the melted chocolate evenly over the slice.
- Place the slice into the fridge for a minimum of 3 hours.
Thermomix Method
- Place the biscuits into the Thermomix bowl and crush for 8 seconds, Speed 8. Set aside in a separate bowl.
- Melt the sweetened condensed milk, butter and Caramilk chocolate in the Thermomix bowl for 4 minutes, 60 degrees, Speed 2.
- Add the desiccated 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.
- Spread the mixture into an 18cm x 28cm lined rectangular slice tin and press down firmly.
- Melt the extra Caramilk chocolate and vegetable oil or coconut oil in a clean and dry Thermomix bowl for 3 minutes, 50 degrees, Speed 2. Spread the melted chocolate evenly over the slice.
- Place the slice into the fridge for a minimum of 3 hours.
Notes
- Sweetened Condensed Milk – use full-fat, regular condensed milk for this recipe. The condensed milk binds the slice together and the reduced-fat version won’t be as firm.
- Biscuits – in Australia, I recommend using Arnott’s Marie or Granita But any plain, sweet biscuits/cookies such as Graham Crackers will work.
- Caramilk chocolate – the star ingredient! Caramilk is a caramelised white chocolate made famous by Cadbury that is insanely popular in Australia and New Zealand. It has a luscious, creamy flavour that is completely irresistible. Caramilk can be purchased from any major supermarket in Australia or New Zealand. If it isn't available where you live, you can use any variety of caramelised white chocolate, or swap for white chocolate instead.
- Coconut Oil or Vegetable Oil – softens the chocolate topping layer slightly, which helps to stop the chocolate from cracking when you cut it. It is important to use a neutral tasting oil (such as vegetable or coconut oil) in this recipe so as not to affect the taste.
- Crushing the biscuits - leaving some chunks in the crushed biscuits adds texture and provides a crunchy contrast in the fudgy base. Alternatively you may prefer to crush the biscuits finely for a smoother texture.
- Line the slice tin - adding baking paper to the base of the tin will help you to remove the set slice from the tin. Leave the edges overhanging slightly, to make it easier to lift out.
- Cutting the slice - take the slice out of the fridge for approximately 20 minutes before cutting, to soften slightly. This will make it easier to cut. Use a hot and dry knife (dip the knife in hot water and then dry completely) to score the slice. Once the slice has been scored, press down firmly with the knife to slice all the way through.
- Storing & freezing - store Caramilk Slice in an airtight container in the fridge for up to 1 week. Alternatively, wrap well and store in the freezer in an airtight container for up to three months.
Nic
This recipe looks fab!!
Could you use a scotchfinger biscuit ?
Lucy
Absolutely!
Stacie
Hey rose, No it doesn't work
For some reason it goes all crystallised and doesn't set
Rose
Can I use coconut sweetened condensed milk instead of the dairy version? Will it set as firm do you think?
Lucy
Hi Rose, I havent tried that in this particular recipe. I know that it doesn't work in jelly slice as it needs dairy to react with the lemon and thicken. However, as this one doesn't need to 'thicken' as much, it might be ok.
Marlene
I made this Caramilk slice today it was soooo easy . And mine looked exactly the same as the ohoto of the finished product.. Definitely making theses again. I think you could be inventive and use any chocolate block. Well worth making.
Lucy
That's so fantastic to hear!
Nicole
I did not see any resemblance to this dessert and a Caramilk bar, so I was quite confused at first. But Wikipedia informed me that:
"Caramilk is the name of two distinct chocolate bar products made by Cadbury. Both were introduced in 1968. The Canadian version is a chocolate bar filled with caramel. The Australian version (also available in the UK and Ireland) is a caramel-flavoured white chocolate bar." Ours is apparently more like your Caramello bar. And here I thought that this "recent" boom of caramelized white chocolate was a new idea!