This easy, no-bake Caramilk Slice is sweet and chewy with a delicious caramel white chocolate flavor. If you’re a fan of the Cadbury chocolate bar, this slice is the perfect treat.
If you enjoy a Cadbury Caramilk bar, you’ll love this simple slice. The recipe uses two bars for a rich caramelised white chocolate flavor, combined with crushed biscuits, desiccated coconut and chopped walnuts for a chewy base with a little crunch. It’s essentially a vanilla take on a hedgehog slice, but many find it even more indulgent.
The Best Caramilk Slice Recipe
This is a straightforward, no-bake recipe that takes minimal active time.
For the base, melt one Caramilk bar with unsalted butter and a can of sweetened condensed milk (not evaporated milk). Melt gently in the microwave on a medium setting (for example, 360 W) in 45-second intervals, stirring between each interval, or use a double boiler. Heating slowly keeps the chocolate smooth and prevents it from seizing or becoming grainy.
Combine the melted mixture with crushed biscuits, desiccated coconut and chopped walnuts. Use biscuits such as Marie, Arrowroot, Walkers shortbread or digestive biscuits. I like a mix of fine crumbs and some larger pieces for texture, but you can crush them to your preferred size. If you prefer, omit the nuts or substitute pecans or shredded almonds.
Press the mixture evenly into the bottom of a lined pan and refrigerate until firm.
For the topping, melt the second Caramilk bar and whisk in a little vegetable or canola oil. The oil gives the chocolate a glossy finish and makes the bars easier to slice cleanly. Pour the melted topping over the chilled base, smooth it and return to the fridge to set.
Pro tip: When the top chocolate is about 80% hardened, score the surface with a thin knife where you plan to cut. This helps make neat slices without cracking the topping.
Storage and Freezing
Store the Caramilk slice at room temperature in an airtight container if your kitchen is cool, or keep it refrigerated in warm weather. In summer I store it in the fridge. You can also wrap pieces tightly, place them in a freezer-safe container and freeze for up to two months; thaw in the fridge before serving.
This slice captures the sweet, caramelised white chocolate flavor of the Caramilk bar in an easy, no-bake format. It makes a great treat for gatherings or a simple homemade gift.
Caramilk Slice
Equipment
- 20 x 20 cm pan (or 23 x 23 cm / 8×8 or 9×9 inch)
Ingredients
Caramilk Slice
- 250 grams biscuits (e.g. Marie, Arrowroot, Walkers shortbread)
- 1/2 cup desiccated coconut
- 1/2 cup chopped walnuts
- 180 grams Caramilk (1 large bar)
- 85 grams unsalted butter (about 6 tablespoons)
- 1 x 395 gram tin sweetened condensed milk (14 oz)
Topping
- 180 grams Caramilk (1 large bar)
- 2 teaspoons vegetable or canola oil
Instructions
Caramilk Slice Base
- Line a 20 x 20 cm (or 23 x 23 cm) pan with parchment paper, leaving an overhang for lifting the slice out.
- Crush the biscuits in a food processor or place in a sealed bag and crush with a rolling pin. Aim for a mix of fine crumbs and some larger pieces for texture.
- In a large bowl, combine the crushed biscuits, desiccated coconut and chopped walnuts.
- Chop the Caramilk bar and butter into small pieces and place in a heatproof bowl. Add the sweetened condensed milk. Melt gently in the microwave on medium power in 45-second intervals, stirring between each, until smooth. (Alternatively, melt over simmering water.)
- Pour the melted Caramilk mixture over the biscuit mix and stir until combined.
- Press the mixture firmly into the prepared pan and smooth the top. Chill in the fridge until set, about 30 minutes.
Topping
- Chop the second Caramilk bar into small pieces and place in a heatproof bowl.
- Microwave on medium power in 45-second intervals, stirring between each, until smooth. Stir in the vegetable oil to loosen and add shine.
- Pour the melted chocolate over the chilled base and smooth the surface.
- Refrigerate until the topping is firm (about 30 minutes) or leave at room temperature until set (about 60 minutes). When the top is approximately 80% set, score the surface where you will cut to help make clean slices.
Notes
- If you prefer a thinner slice, this recipe can be made in a 20 x 28 cm pan.
- This recipe uses Australian Caramilk, a caramelised white chocolate. If you don’t have Caramilk, regular white chocolate can be substituted.
- Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week.
- Nutrition information is an estimate per piece when cut into 12 equal pieces.
Nutrition
Calories: 384 kcal; Carbohydrates: 32 g; Protein: 4 g; Fat: 26 g; Saturated Fat: 8 g; Cholesterol: 19 mg; Sodium: 111 mg; Potassium: 62 mg; Fiber: 1 g; Sugar: 12 g; Vitamin A: 195 IU; Calcium: 15 mg; Iron: 1 mg.