Easy Caramilk Slice

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This easy no bake Caramilk Slice is the perfect treat for Caramilk lovers! With a smooth Caramilk fudge base, crunchy biscuit pieces and chopped Caramilk Twirls, this simple slice might just be your new favourite recipe.

A stack of three pieces of Caramilk fudge slice

I’m a big fan of easy fudge slices or no-bake 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.

This recipe is a variation of my white chocolate and raspberry fudge slice and Easter Mini Egg Fudge Slice recipes. 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?

Despite the fact we’re “going big”, you actually only need a handful of ingredients to make this easy slice, and you won’t need any fancy equipment either.

Ingredients + Alternatives

Here’s what you’ll need to make this Caramilk slice recipe:

The Caramilk slice ingredients laid out on a light purple background.

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 and Australia, 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 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 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).

Two squares of slice, sitting on the remaining 14 squares, surrounded by pieces of chocolate and Twirls.

How to Make Caramilk Slice

Like my other fudge slice recipes, this one is super easy to make. It’s an all-in-one 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.

A hand holding a small white bowl of chopped Caramilk Twirls.

Chop the Twirls, and pop them into the freezer. Freezing them means they won’t melt when they’re added to the base mixture.

Plain biscuits in a resealable plastic bag, being crushed into small pieces with a wooden rolling pin.

Crush the biscuits. If you really wanted to, you could 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.

Sweetened condensed milk and chopped butter in a large glass bowl.

Using short bursts in the microwave, melt together the sweetened condensed milk, and butter in a microwave-safe bowl. (You could also do this in a medium saucepan over low heat, if you prefer, and 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.

The melted caramilk mixture being beaten with a handheld electric mixer.

Optional: 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.)

The chopped biscuits and twirls being stirred into the fudge mixture.

Stir in the crushed biscuits and Twirls until well distributed. Leave out a handful of twirls to sprinkle on top, if you like.

The Caramilk slice mixture pressed into a square cake pan, and sprinkled on top with extra caramilk twirls.

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).

Cut the slice into pieces and serve.

Two squares of slice showing the chunks of biscuit and chocolate inside.

Storing the Slice

The Caramilk fudge slice should be stored in an airtight container in the fridge.

You can freeze it for longer storage, by placing it between layers of baking paper in an airtight freezer container. You can eat it frozen, or allow it to thaw in the fridge before eating.

How long does Caramilk Slice last?

We’ve never had it last more than a few days – but that’s because we eat it all so quickly. The slice should last well in the fridge for at least a week.

Tips for Kids

If the kids want to make this by themselves and they’re not able to use a sharp knife to chop the chocolate, try popping the still-wrapped blocks of chocolate on a firm surface, and the kids can whack the blocks with a rolling pin. This will break the chocolate up into smaller pieces, that can then get 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.

Don’t mind if I do…

16 squares of slice, with a wrapped block of Caramilk chocolate and a Caramilk Twirl.

FAQ

Caramilk is a caramelised white chocolate, so it tastes like a combination of caramel and white chocolate.

Because Caramilk is a caramelised white chocolate, you can generally replace it in recipes with any other caramelised white chocolate. In NZ and Australia, Whittaker’s Blondie is a great alternative. In the UK, Caramac should work too.

Yes you can. It keeps well in an airtight container in the freezer for up to three months.

Love Caramilk recipes? You might want to check out my easy 2 ingredient Caramilk Mousse recipe 💛

More No Bake Slice Recipes:

White Chocolate and Raspberry Slice
Gluten Free Lemon Slice
Mini Egg Fudge Slice

Two squares of Caramilk Fudge Slice, stacked on other squares of slice.

This Caramilk Slice is the ultimate sweet treat for any Caramilk lover! Smooth Caramilk fudge with crunchy biscuit pieces and flakes of Caramilk Twirl, you'll have trouble stopping at just one piece!

4.50 from 26 votes

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Prep Time: 10

Cook Time: 3

Chilling Time: 3

Total Time: 3 13

Cuisine: New Zealand

Category: Slices and Bars

Author: Natalie | Sweetness & Bite

Makes: 16 pieces

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.

Notes

Biscuits – You can use any of your favourite plain or flavoured biscuits for this recipe. To make it gluten free, use gluten free biscuits.

Twirls – If you can’t find Caramilk Twirls, then regular milk choc Twirls, Flakes, or even some chocolate chips would also be great alternative additions.

Butter – I prefer to use salted butter in this recipe as the salt helps cut through the sweetness. If you only have unsalted butter then I recommend adding a pinch of salt to the butter + condensed milk mix before you microwave it.