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 268kcal

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

Grease and line an 18 cm (7") square baking tin (base measurement) with baking paper/parchment with sides overhanging (see my notes) and set aside.
Place biscuits in a food processor and process until fine crumbs (or place them in a sturdy plastic bag and bash them with something like a rolling pin) and set aside.
250 g plain sweet biscuits
Place chocolate, salted butter and condensed milk into a medium-sized glass bowl, and heat in the microwave (in 30-second bursts, mixing between each) until melted and smooth.
200 g caramel filled chocolate block, broken into squares, 50 g salted butter, 395 g sweetened condensed milk
Once the chocolate has melted, add peanut butter and vanilla, mixing to combine.
⅓ cup peanut butter, ¼ teaspoon vanilla
Then add biscuit crumbs, mixing well.
Place mixture into prepared tin & smooth the top - I use a mini silicone spatula.
Sprinkle coconut evenly over the slice & refrigerate for 1½ hours or until set.
1 tablespoon dessicated coconut
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*