No bake slices are among my favourite recipes, so easy but packs a flavour punch, and this Caramilk No Bake Slice is delicious
Published September 24, 2019, Updated April 4, 2024
With the news from Cadbury that Caramilk is coming back for good has been met with much excitement. For me I love using it in baking, it is a basic chocolate with no nasties and brings in a gorgeous flavour. Plus it is lovely to work with. You can now also use the Whittakers Blondie in its place.
No bake slices are easy and quick to make, simply combining a biscuit base with the melted ingredients of chocolate, butter and condensed milk. For this one I have included coconut and walnuts to give it a little more texture and flavour.
The Caramilk is creamy and rich so it is a lovely base recipe to add texture to. What else would you add?
According to my sources at the always reliable Wikipedia, Caramilk was sold in NZ and Australia in the mid 1990’s before eventually being stopped. It is a caramel flavoured white chocolate. In 2017 it was released in New Zealand and everyone went crazy to get their hands on some.
You could find it in Australia occasionally but at times it was 30 times the recommended retail price!!! Again they bought it back in early 2018 on limited release.
After a lot of requests it is now to be a permanent flavour in the range, available in both New Zealand and Australia. Which is great news for all fans…..now do you think they could also bring back snifters and tangy fruits???
Once you have prepared the base, allow it to chill while you prepare the topping, which of course is more Caramilk. You use two blocks to create this recipe.
For any chocolate topping the trick is to add a little oil to the chocolate, this gives it a lovely gloss but more importantly it ensures that when you slice it the topping doesn’t crack.
The other trick is to allow the slice to return to room temperature before slicing if you have time.
If you love Caramilk recipes then be sure to check out these ones too, simply click on the title
Caramilk Cheesecake
One-Pot Chocolate Brownie with Caramilk
The Best Caramilk Mudcake
Caramilk Cookie Slice
Caramilk Coconut Brownie
Absolutely Divine Caramilk Coconut Brownie
And now onto the recipe, what else would you like to see me try with Caramilk?
Caramilk No Bake Slice Recipe
Caramilk No Bake Slice
Delicious creamy no bake slice with delicious Caramilk Chocolate, walnuts and coconut
Ingredients
- 250g packet of Plain Biscuits (I use Superwines or Arrowroot)
- 3/4 Cup (75g) Desiccated Coconut
- ½ Cup (60g) Coarsely Chopped Walnuts
- 155 grams Caramilk Block (One whole block less one row, save that for topping)
- 100g Butter, cubed
- 395g Can Sweetened Condensed Milk
Chocolate Topping
- 1 Block plus a row of Caramilk Chocolate
- 1 teaspoon Vegetable Oil
Instructions
- Prepare a 25cm square slice dish or baking tin with greaseproof paper (I always give my tin a quick spray with cooking oil then line with paper so it sticks nicely) and set aside.
- Using a food processor roughly crush the biscuits (or pop them in a ziplock bag and bash them a bit with a rolling pin) to a fine crumb
- Roughly chop your walnuts and set aside also.
- In a large saucepan slowly melt together the chocolate, butter and condensed milk, stirring often to ensure it does not catch until butter completely melted and ingredients blended together.
- Allow the mixture to cool slightly, then add to this the crushed biscuits, coconut, walnuts and mix thoroughly.
- Pour mixture into the prepared pan and using the back of a large spoon spread it around and flatten mixture until it is completely smooth and packed tight.
- Put the biscuit base in the fridge to cool for 30 minutes while you prepare the topping
- ~~Chocolate Topping ~~
- You can prepare this either on the stove top in a double boiler or in the microwave. Quicker and easier to use microwave.
- Place the chocolate in a medium sized microwave proof bowl
- Heat for 30 second bursts, stirring in between until the chocolate is completely melted and smooth.
- Add the oil to the chocolate and combine welll then pour over the cooled biscuit base. (The Oil is to prevent the topping from cracking!)
- Place back in the fridge for a minimum of 30 minutes to set completely, ideally 4 hours
- Bring the slice to almost room temperature before slicing to ensure it does not crack.
- Slice using a sharp knife & Store in an airtight container until ready to serve.
- Enjoy!
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 204Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 174mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 3g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
So it is as easy as that! I hope you enjoy this recipe and check out my other Caramilk recipes while you are here. There is something for everyone.
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Happy Baking
Anna
Deanna McLean says
Would you have a suggestion to do for a nut allergy… something to replace the walnuts?
justamumnz says
You can simply leave them out.
Sue says
Absolutely yummy. Impossible not to slurp the warm ,creamy ,chocolate condensed milk as I was making this . I used dark chocolate as I didn’t have caramilk . It doesn’t last in my house.
Oh amazing and thoroughly recommend for a quick slice to take to friends house .
justamumnz says
I am so pleased you enjoyed it! Yes it works beautifully with any chocolate you love.
Jessica says
My partner and I have made this slice twice now and it doesn’t last long! So delicious. We made it yesterday and now the event we’re going to has been cancelled, so I’m asking if its suitable for freezing? Thanks.
justamumnz says
Yes you can freeze this recipe.
Jody says
Absolutely delicious, didn’t last long in our house. I didn’t put the walnuts in as my kids don’y like them, but tasted really good anyway.
justamumnz says
Can definitely leave the walnuts out. So glad you enjoyed it.
Nikki says
Hi Maureen, I take it you’re based in the UK! I’d like to make this recipe and wondered what UK biscuits you’d recommend?
Bianca Brennan says
Hi there I am wanting to make this slice but minus the coconut and walnuts do I need to adjust anything? Than you
justamumnz says
You can add a little extra biscuits for the coconut but omit the walnuts all together. Some people have added rice bubbles also for some extra texture.
Wendy says
I weighed everything all made according to your recipe. Biscuits crushed fine no lumps and it was a sticky sloppy mess. Put back In bowl after 2 hrs in fridge and added more crushed biscuits. Still very sticky but hoping for the best. Added almost another pkt of biscuits. Ran out of biscuits, so stopped and got it into the fridge. Hoping for the
Best.
justamumnz says
Oh no how odd! I make this often, I wonder what happened?
Natalie says
It’s delicious to eat straight out of the freezer!
Morven says
For my anti-nut co-workers I replaced the nuts for chopped up hokey pokey and sprinkled some smashed hokey pokey on the chocolate topping. 5+ star ratings were received from all who tasted it. Thanks for an excellent recipe.
justamumnz says
What a brilliant idea! Love it
Hayley says
Love this recipe!! Can I freeze the slice?
justamumnz says
Yes you can, wrap it well and pop in an airtight container once completely set.
Natalie says
Hi there, I’ve made both this slice and the dark chocolate slice which is similar of yours and both don’t set very well for me (the base). Any ideas where I could be going wrong? the last one I made I had to remix the whole slice together in a pot and set it that way just so that I didn’t’ waste all of the ingredients. It was still delicious of course…
justamumnz says
It’s either adding too much wet ingredients or not enough dry, or alternatively not crushing the biscuits fine enough. If they are big lumps they won’t absorb the liquid enough. I would have some extra biscuits on hand to crush.
Lisa says
Hi Anna! Can any oil be added to the topping (coconut/olive), or do you find vegetable oil is best?
Thanks,
Lisa
justamumnz says
As long as it has no/limited taste. Coconut or light olive is fine.
Sue says
One of the most delicious things I have tasted in a long time
justamumnz says
That’s great to hear 🙂
Maria Kember says
Thank you so much.
Maria Kember says
I’d like to make this but confused about the amount of chocolate to use. Hope you can let me know. Thank you.
justamumnz says
Hi, two whole blocks total. One block less a row for the base and one block plus that row for the topping. 🙂
Maureen says
Love this recipe, have to use Caramac as no Caramilk in the UK.
justamumnz says
So glad it works so well with Caramac
Bruce says
Planning to try it today, with Whittakers chocolate – the “C word” is not spoken here!
Bridget says
An absolute favourite in our house (and many, many other houses, I am sure!) So easy to make and so delicious! I think my hubby would have it for breakfast if he could! Hee hee! Thanks 🙂