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
Yield: 16
Prep Time: 30 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes
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: 16Serving Size: 1
Amount 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
