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Calling all Cadbury Caramilk fans – boy do I have the perfect dessert (or snack) for you! With a smooth Caramilk fudge base, crunchy biscuit pieces and chopped Caramilk Twirls, this easy to make, no-bake Caramilk Slice might just be your new favourite recipe.
I’m a big fan of easy fudge slices or no-bake slices, and this Caramilk fudge 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 on 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 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 and Australia, but if you live elsewhere and want to try this recipe, try to find another type of caramelised white chocolate, it may well work perfectly in this slice.
- Caramilk Twirls – Chopped up and added to the slice, and sprinkled on top, the Twirls are lovey light crunchy little morsels. 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 – You can use salted or unsalted butter in this recipe. I like to use salted butter, 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).
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 chopping the Twirls, and popping them into the freezer. Freezing them means they won’t melt when they’re added to the base mixture.
- Next, line an 8″ (20cm) square with two overlapping 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.
- Using short bursts in the microwave, melt together the sweetened condensed milk, butter and chopped Caramilk chocolate 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).
- While the Caramilk mixture cools a bit, 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. You want some large chunks and some small pieces.
- Stir the crushed biscuits and Twirls into the cooled Caramilk mixture, then spread it all into the prepared pan.
- Sprinkle the top with a few more bits of chopped chocolate and/or twirls, and pop it into the fridge. It will need at least a couple of hours to set.
Told you it was easy!
If you wanted to dress it up a bit more you could drizzle the top with some melted chocolate (or more melted Caramilk).
Recently I have also started giving the fudge mixture a quick beat with an electric mixer before adding in the crunchy bits. This serves two purposes – it helps cool the mix down a bit to prevent the Twirls from melting, and it also gives the fudge a bit of a lighter, smoother texture.
This step is entirely optional, but I’m definitely a fan of it. Team Beat It, all the way.
Storing the Slice
The Caramilk fudge slice should be stored in an airtight container in the fridge. if you leave it at room temperature the slice can get a bit sticky, so it’s best to store it in the fridge and serve it cold.
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…
Love Caramilk recipes? You might want to check out my easy 2 ingredient Caramilk Mousse recipe 💛
- 4 (or more!) Caramilk Twirls
- 395g (1 can) sweetened condensed milk
- 150g salted butter, cubed
- 360g (2 blocks) Cadbury Caramilk chocolate, chopped
- 200g biscuits (see notes)
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.
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 and Hokey Pokey 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.
While the mixture cools, 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.
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.
You can use any of your favourite plain or flavoured biscuits for this recipe.
If you can't find Caramilk Twirls, then regular milk choc Twirls, Flakes, or even some chocolate chips would also be great alternative additions.
I prefer to use salted butter in this recipe as the salt helps cut through the sweetness of the chocolate and condensed milk. If you only have unsalted butter then I recommend adding a pinch of salt to the butter + condensed milk mix before you microwave it.