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Caramilk Slice

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.
Course Dessert
Cuisine Australian
Keyword Caramilk Slice, White Chocolate Slice
Prep Time 10 minutes
Chilling 2 hours
Total Time 2 hours 10 minutes
Servings 12 pieces
Calories 384kcal
Author Fiona Dowling

Equipment

  • 20 x20 cm pan - or a 23 x23 cm pan (8x8 or 9x9 inch)

Ingredients

Caramilk Slice

  • 250 grams biscuits such as Marie, Arrowroot or Walkers shortbread
  • ½ cup desiccated coconut
  • ½ 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)

Topping

  • 180 grams Caramilk 1 large bar
  • 2 teaspoons vegetable oil or canola

Instructions

Caramilk Slice

  • 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).

Topping

  • 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

Notes

  1. If you prefer, this can be made in a 20x28 cm slice pan - it will be quite a bit thinner though.
  2. 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.
  3. Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week. 
  4. Nutrition information is an estimate only and based on 1 piece, assuming the tin is cut into 12 equal pieces. 

Nutrition

Calories: 384kcal | Carbohydrates: 32g | Protein: 4g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 111mg | Potassium: 62mg | Fiber: 1g | Sugar: 12g | Vitamin A: 195IU | Calcium: 15mg | Iron: 1mg