A soft memory of summer kitchens and the smell of sweet caramel, this Caramilk Biscuit Slice is the kind of dessert that arrives with a story and leaves you smiling. It’s cozy, easy, and a little bit nostalgic — like a family recipe passed around the table. Pull up a chair; this one’s good for sharing.
Why make this recipe
Because sometimes the sweetest comforts don’t need an oven — they need a chilled pan, a tin of biscuits, and a heartwarming cup of Caramilk. This slice comes together quick, feeds a crowd, and tastes like childhood afternoons and kitchen laughter.
How to make Caramilk Biscuit Slice
Ingredients:
- 1 1/2 x 320g pkts malt o milk biscuits
- 2/3 cup custard powder
- 1 tbsp caster sugar
- 3 cups milk
- 180g Caramilk chocolate, chopped
- 150ml thickened cream, whipped
- Icing sugar, to serve
Directions:
Grease a 3cm deep, 20x30cm slice pan. Line with baking paper, allowing the paper to overhang the sides. Arrange half the biscuits over the base of the prepared pan, trimming to fit, if necessary. Place custard powder and sugar in a medium saucepan. Add 1/2 cup of milk and mix to form a smooth paste. Stir in remaining milk. Place over a medium high heat and bring to the boil. Cook for 2 minutes. Remove from heat and stir through Caramilk until smooth. Cool completely, stirring occasionally. Fold through whipped cream. Spread custard evenly over the biscuit base and smooth the surface. Top with a layer of biscuits, trimming to fit, if necessary. Cover and place in the fridge for 4 hours to set. Dust slice with icing sugar. Use a sharp knife to cut into even pieces. Serve.
How to serve Caramilk Biscuit Slice
Slice it into squares and serve chilled on a pretty plate. A steaming cup of coffee, strong tea, or a glass of cold milk pairs beautifully. For a Southern touch, offer extra whipped cream or a few toasted pecans on the side.
How to store Caramilk Biscuit Slice
Store the slice in an airtight container in the fridge for up to 4 days. If you need to keep it longer, you can freeze portions wrapped tightly in plastic wrap and foil for up to 1 month — thaw in the fridge overnight before serving.
Tips to make Caramilk Biscuit Slice
- Use a sharp knife warmed under hot water and dried before each cut for clean slices.
- Stir the custard well as it cools to keep it silky smooth.
- Make sure the Caramilk is fully melted into the hot custard to avoid streaks.
- If your biscuits are uneven, press them lightly so the slice sets flat and pretty.
- For extra flavor, gently toast the biscuits for a minute in a low oven before assembling.
Variations (if any)
- Add a handful of chopped toasted pecans between layers for crunch and Southern charm.
- Swirl through a little dulce de leche with the custard for a deeper caramel note.
- Swap the malt biscuits for graham crackers or tea biscuits for a different texture.
FAQs
Q: Can I use a different chocolate instead of Caramilk?
A: Yes — white chocolate or a caramelized white chocolate substitute will work, though the Caramilk gives that unique, creamy caramel flavor that makes the slice special.
Q: Can I make this dairy-free?
A: You can try using a plant-based cream and dairy-free white chocolate, and swap the milk for a fortified plant milk. The texture may vary a bit, so chill well before slicing.
Q: Do I have to chill it for 4 hours?
A: Four hours gives the best set, but if you’re in a hurry, a couple of hours in the fridge may work — the slice will be softer and trickier to cut cleanly.
Q: How do I stop the biscuits from getting too soggy?
A: Ensure the custard is thick and cooled slightly before layering, and press the biscuit layers gently but not too hard. The fridge setting time helps the biscuits soften just enough without becoming mushy.
Q: Can I double the recipe?
A: You can, but use a larger pan and adjust chilling time. For best results, keep proportions the same.
Conclusion
If you’re curious to see another no-bake take on this caramel slice, Chef Not Required offers a lovely version worth peeking at: Chef Not Required’s Caramilk Slice (no-bake). For a slightly different twist and presentation, Sweetness and Bite’s recipe shares helpful photos and tips: Sweetness and Bite’s Caramilk Fudge Slice.
Come by the kitchen anytime — there’s always a slice set aside and a warm chair waiting. Sharing this simple, sweet treat is how we make memories and keep the good stories alive.
Caramilk Biscuit Slice
Ingredients
Method
- Grease a 3cm deep, 20x30cm slice pan. Line with baking paper, allowing the paper to overhang the sides.
- Arrange half the biscuits over the base of the prepared pan, trimming to fit if necessary.
- Place custard powder and sugar in a medium saucepan. Add 1/2 cup of milk and mix to form a smooth paste.
- Stir in remaining milk. Place over medium high heat and bring to the boil. Cook for 2 minutes.
- Remove from heat and stir through Caramilk until smooth. Cool completely, stirring occasionally.
- Fold through whipped cream into the cooled Caramilk custard mixture.
- Spread custard evenly over the biscuit base and smooth the surface.
- Top with a layer of biscuits, trimming to fit if necessary.
- Cover and place in the fridge for 4 hours to set.
- Dust slice with icing sugar before serving.
- Use a sharp knife to cut into even pieces and serve.