This fudgey mess of a slice is called Caramilk Slice. The Italians have "brutti ma buoni" or "ugly, but good biscuits" and we Aussies have this really ugly but amazing caramilk slice. It's fudgey, it's sweet, it's 100% delicious, but it's super ugly. Quick and easy to make, it's perfect for when you need to bring a plate!
Why you're going to love this slice
Make no mistake, it's ugly. But looks aren't everything. Here's why you're going to love this slice:
- fudgey, sweet and sticky, it's like fudge but in slice form
- burnt caramel edges make it taste even better
- super easy to make
- freezer friendly
- store in the fridge for 5 days
- no nuts
- ugly by design, so you cant mess it up!
What goes into the recipe
don't forget to scroll to the recipe card for ingredient amounts and method
- digestive biscuits- hob nobs also work as do anzacs or marie biscuits, you're only using half the pack, so use the rest to either make these no bake cheesecakes or this Jelly Slice
- brown sugar- to help make the base sticky and delicious
- desiccated coconut- entirely for texture
- butter- to get the base to stick together
- cinnamon- to extra flavour in the base
- sweetened condensed milk-to make the topping
- caramilk- because um- delicious
- vanilla- to add to the flavour of the top
How to make this recipe
- break the biscuits into a food processor
- process until it resembles a fine crumb
- add the coconut, butter, cinnamon and sugar and process again.
- Press into the base of a lined tin
- chop the caramilk roughly
- Place the chopped caramilk on top of the base
- Combine the sweetened condensed milk and the vanilla and pour over
- Bake at 160 degrees celsius for 25 minutes.
- Remove from the oven cool to room temp, then refrigerate for 8 hours. Chop and serve
Expert Tips and FAQs
You need to tell people how good this Caramilk Slice is, because from outside appearances they won't believe you! But then they will be begging for the recipe!
Under lock and key. Or it will vanish from the fridge. And that not because it looks good, it's entirely because it tastes so amazing.
Go ahead. The butter in this caramilk slice can be swapped for coconut oil. The sweetened condensed milk can be swapped for coconut sweetened condensed milk. But I have no idea what you can sub the caramilk for, sorry.
More slice recipes to try
Why don't you subscribe to my newsletter, or follow along on Facebook and Instagram? If you make something from the blog please tag @kidgredients on instagram- it really makes my day to see what you've been making!
Caramilk Slice Recipe
- 150 grams digestive biscuits broken up
- 80 grams brown sugar
- 30 grams desiccated coconut
- 1 teaspoon ground cinnamon
- 80 grams butter melted
- 395 grams sweetened condensed milk
- 1 teaspoon vanilla extract
- 180 grams caramilk roughly chopped
- Preheat your oven to 160 degrees celsius fan forced (180 conventional), 355F
- Break the biscuits into the bowl of a food processor.
- Process until fine crumbs.
- Add the butter, cinnamon, sugar and coconut and process until it comes together.
- Press into the base of a lined slice tin (3.8cm (H) x 19.5cm (W) x 28.5cm (D)).
- Sprinkle the chopped caramilk over the base.
- Mix the vanilla into the condensed milk.
- Pour over the caramilk, and bake for 25 minutes.
- The slice will be hot and bubbly. Allow to cool to room temp then refrigerate 8 hours.