This easy no-bake Caramilk Slice is the perfect treat for Caramilk fans. With a smooth fudgy base, crunchy biscuit pieces and chopped Twirls, this simple slice could become your new favourite.
I love no-bake slices—also called fudge slices or hedgehog slices—and this Caramilk version is delightfully easy. It earned enthusiastic approval from my biggest Caramilk fans, so I know it’s worth sharing.
This recipe is adapted from my white chocolate and raspberry fudge slice and my Mini Egg fudge slice. For a bold Caramilk flavour I use two blocks of Caramilk and sprinkle in chopped Caramilk Twirls, but you can adjust quantities to suit your taste.
You don’t need special equipment to make this slice: a few pantry staples and simple steps are all it takes.
Ingredients
Ingredients for the Caramilk slice:
- Cadbury Caramilk chocolate: Two 180g blocks, chopped. If you find special edition flavours you like, they’ll work too. If Caramilk isn’t available, use another caramelised white chocolate.
- Caramilk Twirls: I use four 39g Twirls, chopped and kept cold. Substitute regular Twirls, Flakes, chocolate chips or another flaked chocolate if needed.
- Sweetened condensed milk: One 395g can.
- Butter: I prefer salted butter to balance the sweetness; use unsalted plus a pinch of salt if that’s all you have.
- Biscuits: About 250g plain or lightly flavoured biscuits—vanilla, chocolate, coconut or gingernuts all work. For gluten-free, use gluten-free biscuits.
How to Make Caramilk Slice
This no-bake Caramilk slice is straightforward. It’s an all-in-one fudge-style slice with biscuits folded into the chocolate mixture—no separate base or topping required. Below is a concise method; full details are in the recipe card.
Prepare an 8” (20cm) square tin by lining it with two crisscrossed strips of baking paper so the slice lifts out easily. You can secure the paper with binder clips or a light spray of oil on the tin base.
Chop the Twirls and place them in the freezer. Keeping them cold prevents them from melting when mixed into the warm chocolate base.
Roughly crush the biscuits. Use a food processor, or break them by hand or in a sealed bag with a rolling pin. A mix of fine crumbs and a few larger chunks gives good texture.
Melt the condensed milk and butter together in short bursts in the microwave, stirring between intervals. Alternatively, warm them together in a saucepan over low heat.
Once the butter is melted, add the chopped Caramilk and allow it to soften for a few minutes, then stir until smooth and fully combined.
Optional: Beat the mixture briefly with a handheld mixer to cool and lighten it slightly. This also helps prevent the Twirls from melting when folded in.
Fold in the crushed biscuits and frozen Twirls, reserving a handful of Twirl pieces to sprinkle on top if you like.
Press the mixture into the prepared tin, smooth the surface and scatter the reserved Twirl pieces on top. Chill in the refrigerator for at least 2–3 hours until firm.
For a more finished look, drizzle a little extra melted Caramilk or chocolate over the top before chilling.
How long does Caramilk Slice last?
Stored in an airtight container in the fridge, this slice will keep well for up to a week. Freeze for longer storage by placing pieces between sheets of baking paper in a freezer-safe container; they can be eaten straight from the freezer or thawed in the fridge.
Tips for Kids
No-bake slices are a fun, simple project for kids. If they’re not ready to use a knife to chop chocolate, put wrapped chocolate on a firm surface and gently break it with a rolling pin. The same gentle approach works for breaking Twirls and biscuits.
It’s an easy, safe way for kids to help with the recipe, and the reward is a tasty slice to enjoy together.
Love Caramilk recipes? Try my easy two-ingredient Caramilk mousse for another quick treat.
More No Bake Slice Recipes:
Gluten Free Rice Krispie Treats
Strawberry Rice Krispie Treats
Gluten Free Lemon Slice
Mini Egg Fudge Slice
Easy Caramilk Slice
Print Recipe
Pin Recipe
Ingredients
- 2-4 Caramilk Twirls (optional)
- 250 g biscuits see notes
- 395 g sweetened condensed milk (1 can)
- 150 g salted butter cubed
- 360 g Cadbury Caramilk chocolate (2 blocks) chopped
Instructions
-
Line an 8” (20cm) square tin with baking paper, letting paper overhang the sides so you can lift the slice out easily.
-
Roughly chop the Caramilk Twirls and freeze them briefly to keep them firm for mixing.
-
Lightly crush the biscuits by hand, in a bag with a rolling pin, or in a food processor.
-
Combine condensed milk and butter in a microwave-safe bowl. Microwave 1 minute, stir, then heat in 30-second bursts until the butter is melted. Alternatively, warm gently in a saucepan.
-
Stir in the chopped Caramilk and microwave in 30-second bursts on medium until melted. Let cool until no longer hot to the touch.
-
Optional: Beat the mixture for a couple of minutes to lighten and cool it.
-
Add the crushed biscuits and chopped Twirls, reserving a few pieces to scatter on top. Stir gently to combine.
-
Press the mixture into the prepared tin, smooth the top and finish with the reserved Twirl pieces.
-
Refrigerate for 2–3 hours or until firm, then cut into pieces. Store in an airtight container in the fridge for up to a week, or freeze for up to 3 months.
Notes
Nutritional Disclaimer: Any nutritional information provided is an estimate and is intended as a guide only.