No Bake Caramello Slice

No Bake Caramello Slice - no bake, melt & mix bars using a block of Caramello chocolate. A caramel lover's dream!

Course Snack, Sweet Treat

Cuisine Australian, Modern Australian

Total Time 15

Servings squares

Calories 280kcal

200 g caramel filled chocolate block, broken into squares (7oz) I used Cadbury Caramello
250 g plain sweet biscuits (9oz) I used Arnott's Marie
50 g salted butter (2oz)
395 g can condensed milk (14oz)
⅓ cup peanut butter I used smooth
¼ teaspoon vanilla
1 tablespoon dessicated coconut

Grease & line an 18 cm (7") square baking tin (base measurement) with baking paper/parchment with sides overhanging (see notes).
Place chocolate (200g/7oz), salted butter (50g/2oz) & condensed milk (395g/14oz) into a medium sized glass bowl, and heat in microwave for 2 ½ - 3 mins (in 30 second bursts, mixing between each) until melted & smooth.
Meanwhile, place biscuits (250g/9oz) in a food processor & process until fine crumbs (or place them in a sturdy plastic bag & bash them with something like a rolling pin).
Once chocolate has melted, add peanut butter (⅓ cup) & vanilla (¼ tsp), mixing to combine.
Then add biscuit crumbs, mixing well. Place mixture into prepared tin & smooth the top - I use a mini silicone spatula. Sprinkle coconut (1 tbsp) evenly over slice & refrigerate for 1½ hours or until set
Slice into 16 bars (or 24 bites - see notes) and serve

Caramello is a milk chocolate block/bar filled with flowing caramel.
The size of the baking tin I have used in this recipe is 18 cm (7") square - but this is just a guide. You could make it in a tin a bit larger or smaller, you would just get a thinner or thicker finished product.
Another note on the "baking tin" to use, you don't have to use a baking tin at all! Because this is a no bake, fridge slice you could use any food safe container that's the right size like tupperware etc. I would still grease and line it though - see my next point.
I know we aren't baking this slice, so you are probably wondering why I have put in the instructions to "grease & line" a baking tin - you will thank me once the slice has set and you want to get it out of the tin! You use the overhanging edges of the paper to pull it out of the tin. The reason I grease the tin first, is so that the baking paper stays (mostly!) in place when you tip in your mixture and push it into the corners.
When I sliced this for the photos I cut it into 16 bars, but you could also slice it into 24 - these would be more "bite-size" - your choice.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*