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 – then this is the perfect slice recipe.
If you’ve been known to indulge in a Cadbury Caramilk bar, then you’re going to love this easy slice recipe. It uses 2 whole blocks for a delicious white chocolate caramel flavor. Then it’s filled with crushed biscuits, coconut and walnuts for a texture that’s chewy with a little crunch. It’s essentially the vanilla version of my favorite hedgehog slice recipe – only it just might be more delicious.
Ever since I moved to Australia, I heard people rave about Caramilk bars. What was this white chocolate, caramel treat? In Canada, a Caramilk bar is milk chocolate filled with gooey caramel – similar to a Caramello in Australia. But I had never heard of this mysterious Aussie Cadbury Caramilk. What was this caramelised white chocolate?
Well, after one bite I was converted. Sweet, creamy and something a little extra special – like a grown-up white chocolate bar. So obviously, I needed to turn it into a delicious homemade treat. You can definitely make this recipe with plain white chocolate if that’s all you have on hand (or what you prefer) – but a golden Caramilk makes it even more delicious
The Best Caramilk Slice Recipe
This Caramilk slice is an easy, no-bake, no effort type of recipe.
For the base layer, you’ll melt together 1 can of sweetened condensed milk (NOT evaporated milk), a Caramilk bar, and some butter. You can do this in the microwave or over simmering water in a double boiler. If doing it in the microwave, just be sure to have the microwave on a medium power setting (I typically do 360 watts on mine) for 45-second intervals, then stir between each. This ensures that everything melts together into a smooth consistency, instead of the chocolate baking and becoming grainy.
Then you’ll stir in crushed biscuits, chopped walnuts and desiccated coconut. I used Marie biscuits – but something like Arrowroot, Walkers shortbread, or even digestive will work. I like to have a combination of fine crumbs and larger pieces, but it’s really up to you. Feel free to leave out the nuts if that’s more your thing, or you could use pecans or shredded almonds.
The mixture gets pressed into the bottom of a lined pan, then goes in the fridge to firm up.
For the topping, you’ll melt down another bar of Caramilk (yes – we’re using 2 in total) and whisk in a tiny bit of oil. The oil makes the chocolate on top easier to cut and gives it a little shine. Then pour the melted chocolate over the base layer, spread it smooth and pop it in the fridge to firm up.
Pro Tip: For easier slicing, when the chocolate on top is about 80% hardened, score the top with a thin knife where you plan to cut the bars. This ensures that the chocolate will slice without cracking.
Storage and Freezing
Caramilk slice can be stored at room temperature in an airtight container, or in the fridge if your kitchen is warm. I typically store it in the fridge during the summer months. It can also be wrapped tightly, placed in a freezer container, and frozen for up to 2 months. Thaw in the fridge before enjoying.
Sweet, delicious caramel white chocolate – this Caramilk slice combines everything you love about the iconic chocolate bock, in the perfect easy slice recipe. And for even more easy slice recipe, be sure to try:
- Hedgehog Slice
- Chocolate Slice
- Malteser Slice
- Peanut Butter Shortbread Slice – it’s like a millionaire’s shortbread, but with peanut butter instead of caramel
- 20 x20 cm pan - or a 23 x23 cm pan (8x8 or 9x9 inch)
- 250 grams biscuits such as Marie, Arrowroot or Walkers shortbread
- 1/2 cup desiccated coconut
- 1/2 cup chopped walnuts
- 180 grams Caramilk* 1 large bar
- 85 grams unsalted butter (6 tablespoons)
- 1 395 gram tin sweetened condensed milk (14 oz can)
- 180 grams Caramilk 1 large bar
- 2 teaspoons vegetable oil or canola
- Line a 20x20 cm (or 23 x 23 cm) pan with parchment paper, leaving an overhang around the edges.
- Crush the biscuits in a food processor, or place them in a sandwich bag/freezer bag and bash with a rolling pin. I like to use a combination of larger pieces and fine crumbs -
- In a large bowl, stir together the crushed biscuits, coconut and chopped walnuts.
- Chop the Carmailk bar and butter into small pieces and add to a large, heatproof bowl. Pour in the sweetened condensed milk. Microwave on medium power (I use the 360 watt setting) for 45-second intervals, and stir between each. Melt until smooth. Do not use high power - or your chocolate can bake and even burn.
- Pour the melted Caramilk mixture over the cookie crumbs and stir to combine.
- Stir the mixture into the prepared pan and smooth the top. Place in the fridge to firm up (about 30 minutes).
- Chop the Caramilk into very small pieces and place in a heatproof bowl.
- Microwave on medium power for 45-second intervals, stirring between each, until smooth. Stir in the oil
- Pour the melted chocolate over the base layer and smooth the top.
- Place in the fridge for the chocolate to firm up (about 30 minutes), or let the chocolate harden at room temperature (about 60 minutes). When the topping is about 80% hardened
- If you prefer, this can be made in a 20x28 cm slice pan - it will be quite a bit thinner though.
- I am using an Australian Caramilk bar for this recipe - which is a caramelised white chocolate. It is not milk chocolate filled with caramel. Caramilk can be substituted with white chocolate.
- 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 only and based on 1 piece, assuming the tin is cut into 12 equal pieces.