Caramilk Slice
Indulge in the irresistible sweetness of this Caramilk Slice—a no-bake dessert that’s as easy to make as it is to devour! Featuring a buttery biscuit and coconut base held together with rich condensed milk, this slice is topped with a luscious layer of melted Caramilk and white chocolate for a creamy, caramel-infused finish. Perfect for satisfying your sweet tooth or impressing guests, this 20-minute recipe requires minimal effort yet delivers maximum flavor. Whether served chilled or at room temperature, each bite offers a delightful combination of crunch and velvety smoothness. Ideal for parties, afternoon tea, or a midweek treat, this decadent slice is destined to become a family favorite.
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Recipe Information
Ingredients
- 250 grams plain biscuits (such as Marie or Digestive biscuits)
- 395 grams sweetened condensed milk
- 150 grams unsalted butter
- 1 cup desiccated coconut
- 200 grams white chocolate
- 200 grams Caramilk chocolate
- 1 teaspoon vegetable oil
Instructions
Grease and line a 20cm x 20cm square baking pan with baking paper, leaving an overhang on the sides to help lift the slice out later.
In a food processor, blend the plain biscuits until they resemble fine crumbs. If you don’t have a food processor, place the biscuits in a sealed zip-lock bag and crush them using a rolling pin.
In a medium saucepan, melt the butter over low heat, then add the sweetened condensed milk, stirring until combined and smooth. Remove from heat.
In a large mixing bowl, combine the biscuit crumbs and desiccated coconut. Pour the melted butter and condensed milk mixture over the dry ingredients, and mix thoroughly until evenly combined.
Press the mixture firmly and evenly into the prepared baking pan using the back of a spoon or your hands. Chill in the refrigerator for 15–20 minutes, or until firm.
While the base is chilling, melt the white chocolate and Caramilk chocolate together. Break both chocolates into small pieces and place them in a heatproof bowl over a pot of simmering water. Stir until completely melted and smooth. Alternatively, you can melt the chocolates in the microwave in short bursts, stirring between each burst.
Once melted, stir in the vegetable oil to make the chocolate topping glossy and easier to slice later.
Pour the melted chocolate mixture over the chilled biscuit base, spreading it evenly with a spatula or the back of a spoon.
Refrigerate the slice for 2–3 hours, or until the chocolate topping is set.
Once set, lift the slice out of the pan using the baking paper overhang. Use a sharp knife to cut into 16 pieces (or smaller, if preferred). For cleaner cuts, warm the knife blade slightly under hot water and wipe dry before slicing.
Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
6465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.1 g | 528% | |
| Saturated Fat | 259.5 g | 1298% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 652.2 g | 237% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 498.4 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1925 mg | 148% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3554 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
