No Bake Caramello Slice

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

For all my caramel lovers out there, check out my Caramello Slice. It’s no bake, AND it has a secret extra ingredient you may not have thought of but you’re gonna love me (or hate me!) for…

Caramel + peanut butter = mmmmmmmm…….take your caramel dreams to a new level people!

These bars (or slice as we call it here in Australia) are sooooooo good, but sooooooo simple! No baking required, just use a block of Caramello chocolate, melt & mix in the other ingredients then put it in the fridge to set. Done. Dangerously good bars coming soon to a fridge near you…

Caramel is one of my favourite flavours, and I now know that it pairs beautifully with peanut butter. I think it’s the slightly salty/sweet combination that is so good.

How to make caramello slice, you will need:

• 200g Cadbury Caramello chocolate block (see my notes below the recipe)
• 250g plain sweet biscuits
• 50g salted butter
• 395g can of condensed milk
• 1/3 cup peanut butter – I used smooth
• 1/4 tsp vanilla
• 1 tbsp desiccated coconut 

For detailed instructions see recipe below.

My top tips for making this no bake caramello slice

• 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.
• 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 caramello 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.

More recipes for slices, bars and brownies you may like

Peanut Butter Nutella Brownies – another great match for peanut butter, Nutella! 

Easy Date Slice – my readers’ favourite easy slice recipe, by far.

Raspberry Shortbread Slice – the base doubles as a crumble topping!

I’m not sure if I told you guys before, but I have come to enjoy peanut butter rather late in life. I think it stems from my parents not allowing me to eat nuts as a child for fear of choking (in those days I don’t think anyone even thought about an allergic reaction!) and from then on nuts weren’t really my thing until a few years ago. Shame really…but I’m making up for lost time! 

Enjoy,

Lee-Ann ♥

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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 Modern Australian, Australian

Keyword peanut butter caramel slice, caramello slice, caramello bars

Total Time 15 minutes

Servings 16 squares

Calories Per Serve 280 kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

• 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)
• 1/3 cup peanut butter I used smooth
• 1/4 tsp vanilla
• 1 tbsp dessicated coconut

Instructions

1. Grease & line an 18 cm (7") square baking tin (base measurement) with baking paper/parchment with sides overhanging (see notes).

2. Place chocolate (200g/7oz), salted butter (50g/2oz) & condensed milk (395g/14oz) into a medium sized glass bowl, and heat in microwave for 2 1/2 - 3 mins (in 30 second bursts, mixing between each) until melted & smooth.

3. 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).

4. Once chocolate has melted, add peanut butter (⅓ cup) & vanilla (¼ tsp), mixing to combine.

5. 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

6. Slice into 16 bars (or 24 bites - see notes) and serve

Recipe Notes

• 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*