Caramilk Slice
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This easy no bake Caramilk Slice is the perfect treat for Caramilk fans! With a smooth fudgy base, crunchy biscuit pieces and chopped Twirls, this simple slice might just be your new favourite recipe.
I’m a big fan of easy no-bake slices, also known as fudge slices or hedgehog slices, and this Caramilk slice is no exception. More importantly, it got the tick of approval from my best friend and her husband, the biggest Caramilk fans that I know.
The recipe is a variation of my popular white chocolate and raspberry fudge slice and Easter Mini Egg Fudge Slice recipes.
To get that full-on Caramilk taste, I went all out in this one, using two bars of Caramilk and adding some chopped-up Caramilk Twirls. Because “go big or go home”, am I right?
Even though we’re “going big”, you only need a handful of pantry ingredients to make this easy slice, and you won’t need any fancy equipment either.
Ingredients
Here’s what you’ll need to make this Caramilk slice recipe:
- Cadbury Caramilk chocolate – You’ll need two 180g blocks of Caramilk for this recipe. Originally, when I wrote this recipe, I used one block of regular Caramilk and one block of the special edition hokey pokey Caramilk. Since that’s not available anymore, we just use two blocks of the regular one. If there are other special edition flavours in the future, you can likely use them in this recipe.
Caramilk is available in both New Zealand, Australia and the UK, but if you live elsewhere and want to try this recipe, try to find another type of caramelised white chocolate; it should work perfectly in this slice. - Caramilk Twirls – I used four of the 39g Twirls, but you can use more or fewer if you want. If you can’t find Caramilk Twirls, you could swap them out for regular Twirls, Flakes, or any other chopped-up chocolate (or chocolate chips!) that you like.
- Sweetened condensed milk – You’ll need one 395g can of sweetened condensed milk.
- Butter – I like to use salted butter in this recipe, as the salt helps cut through a little of the sweetness of the Caramilk. If you only have unsalted, you can add a small pinch of table salt to the condensed milk and butter mixture.
- Biscuits – Pretty much any plain or complementary flavoured biscuits or cookies will work in this recipe – vanilla, chocolate, chocolate chip, coconut, or even gingernuts would be nice. If you need the slice to be gluten free, use gluten free biscuits (which is what I did here).
How to Make Caramilk Slice
This Caramilk slice recipe is super easy to make. It’s an all-in-one fudge slice, so you don’t have to make a separate biscuit base and icing. You’ll find the full recipe in the recipe card, but here’s a quick overview:
Start by lining an 8″ (20cm) square with two long crisscrossed strips of baking paper. You can spray the base of the tin with cooking spray or clip the edges of the paper down with binder clips to stop it from moving around, if you like.
Chop the Twirls, and pop them into the freezer. Freezing them means they won’t melt when they’re added to the warm base mixture.
Crush the biscuits. If you really want to, you can use a food processor – but I just break up the biscuits with my hands, or pop them into a plastic bag and whack them with a rolling pin. A mixture of fine crumbs, some small pieces and a few larger chunks is great.
Using short bursts in the microwave, melt together the sweetened condensed milk and butter in a microwave-safe bowl. (You can also do this in a medium saucepan over low heat, if you prefer, then transfer it to a heatproof bowl.)
Once the butter is melted, add in the chopped Caramilk chocolate. Leave it to melt for a few minutes, then stir until fully melted.
Optional step: Beat the fudge mixture with an electric mixer for a few minutes. This lightens it slightly and cools it (which helps stop the Twirls from melting).
Stir in the crushed biscuits and Twirls until well distributed. Leave out a handful of twirls to sprinkle on top, if you like.
Spread the mixture into the prepared cake pan, and sprinkle with the remaining Twirls. Pop it into the fridge. It will need at least a couple of hours to set.
If you wanted to dress it up a bit more, you could drizzle the top with some melted chocolate (or more melted Caramilk).
How long does Caramilk Slice last?
We’ve never had it last more than a few days, because we eat it all so quickly, but the slice will keep well in an airtight container in the fridge for at least a week.
You can freeze it for longer storage by placing it between layers of baking paper in an airtight freezer container. You can eat it straight from the freezer or let it thaw in the fridge before eating.
Tips for Kids
No bake slices are great recipes for kids to make, but if they’re not quite ready to use a sharp knife to chop the chocolate, try popping the still-wrapped blocks of chocolate on a firm surface and whacking the blocks with a rolling pin. This will break the chocolate up into smaller pieces that can then be melted into the condensed milk + butter mixture.
They can do the same trick (with much less force needed!) to break up the Twirls and the biscuits.
It’s like a piñata, but the prize at the end is a piece (or two, or three…) of Caramilk slice.
Love Caramilk recipes? You might want to check out my easy 2 ingredient Caramilk Mousse recipe 💛
More No Bake Slice Recipes:
Gluten Free Rice Krispie Treats
Strawberry Rice Krispie Treats
Gluten Free Lemon Slice
Mini Egg Fudge Slice
Easy Caramilk Slice
Ingredients
- 2-4 Caramilk Twirls (optional)
- 250 g biscuits see notes
- 395 g sweetened condensed milk (1 can)
- 150 g salted butter cubed
- 360 g Cadbury Caramilk chocolate (2 blocks) chopped
Instructions
- Line the base and sides of an 8” (20cm) square cake tin with baking paper. I use two long strips, crisscrossed, letting the paper overhang on the sides so the slice can be lifted out easily.
- Roughly chop the Caramilk twirls, place them in a bowl and pop them in the freezer. This helps stop them from melting later when we add them to the slice mixture.
- Lightly crush the biscuits. I just do this with my hands as the ones I use crush easily, but you can put them in a plastic bag and crush them with a rolling pin if you prefer, or use a food processor.
- Place condensed milk and butter in a large, microwave-safe bowl or jug. Microwave on high power for 1 minute, then stir. Continue microwaving in 30-second bursts, until butter is melted. You could do this in a saucepan over low heat on the stove, if you prefer.
- Stir in the chopped Caramilk chocolate. Microwave on medium power in 30-second bursts until the chocolate is melted. Set aside to cool slightly until no longer hot to the touch.
- Optional: Use an electric handheld mixer to beat the mixture for a couple of minutes. This helps to cool it, and also makes the fudge a bit lighter in texture.
- Add the crushed biscuits to the mixture and stir until well mixed. Then add the chopped Twirls, leaving out a small handful to decorate the top, and stir gently to distribute them evenly.
- Pour or spoon the mixture into the prepared tin. Smooth the surface, and top with the reserved Twirl pieces. I like to crumble them up a bit more with my fingers.
- Refrigerate for 2-3 hours or until firm. Cut into pieces. Store in an airtight container – between layers of baking paper – in the fridge for up to a week, or freeze for up to 3 months.
