It’s no secret that I have a serious sweet tooth. And one of my favourite things of all time is caramel. You will find so many amazing caramel recipes here, the fan favourites being Caramel Macarons and Millionaire’s Shortbread.
Save this recipe 💌
Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!
This quick and easy no bake Caramel Slice recipe was very generously shared with me by my sister, Helen. It was a favourite of her family’s when her kids were growing up, made by their adopted Grandmother. The first time I made this recipe and photographed it, I sent the photo to my now 30 year old niece. Her reply was “the second it touches my tastebuds, I’m transported back to her kitchen”. This is what I love about nostalgic baking! The memories around these types of treats are the best!
And I have to say, it’s realllly good caramel slice! No fussing about, just throwing it all in together and tasting the magic. It’s quickly become a favourite with my boys and I hope your families enjoy it as much as ours.
Why We Love This Recipe
- It’s a combination of gorgeous textures -a super creamy caramel, with chunks of cookies.
- You can literally make it in 10 minutes!
- 5 staple Aussie ingredients.
- No fancy equipment, just a large mixing bowl, a small to medium saucepan and a silicone spatula. You don’t even need to use a rolling pin if you don’t want to!
- It’s a no bake recipe, making it super easy.
- You can use it as a base to create more amazing desserts.
Recipe Ingredients
- Malt o Milk Biscuits are available everywhere in Australia. If they’re not available where you live, try another malt biscuit or even Biscoff or Graham Crackers.
- Condensed Milk is what makes great caramel.
- Brown Sugar for a lovely, golden flavour.
- Golden Syrup creates a beautiful, smooth caramel with an extra depth of flavour.
- Unsalted Butter for just a little more richness.
Substitutions & Variations
- Malt o Milk Biscuits: try using Biscoff cookies for a warmer, more festive flavour. Graham crackers or other plain sweet biscuits will create a more subtle flavour. Using Oreos could give it a whole different spin as well!
- Add some Chocolate: once everything is mixed in, fold through some white or milk chocolate chips or chunks. The heat will melt the chocolate a little and it will leave streaks of deliciousness, creating a no bake chocolate caramel slice
- Topping: if you want to get extra fancy, you could top this Caramel Slice with some melted milk or dark chocolate. Even fancier would be feathering through some melted white chocolate into milk or dark chocolate layer, like in Millionaire’s Shortbread.
- Golden Syrup: if you can’t get golden syrup, you can use maple syrup, but it won’t be as rich. Treacle can also work.
How To Make Caramel Slice
Step 1:
Spray a 20cm (8 inch) square baking tin with oil and line with baking paper.
Step 2:
Crush the Malt o Milk biscuits, leaving some good chunks and place into a large heatproof bowl. The easiest way is to use a rolling pin, but a bottle will also do.
Step 3:
Add the remaining ingredients to a small to medium sized saucepan and cook over low-medium heat, stirring constantly with a silicone spatula. Make sure you scrape along the edges and the bottom of the saucepan, so that the caramel doesn’t stick and burn.
Step 4:
After about 5 minutes of stirring, the caramel will come to a soft boil. I stop cooking it now, otherwise it will become a deeper caramel and that’s not what I want.
Step 5:
Pour the caramel over the crushed biscuits and combine with the silicone spatula.
Step 6:
Transfer mixture to your prepared pan and smooth it out. Placing a sheet of baking paper over the top and running the back of a spoon along the paper works well, as it won’t stick to the mixture. Just remove the paper once it’s level, but be careful, as the mixture is hot!
Step 7:
Refrigerate until set (approx. 2 hours), then use a sharp knife to cut into portions and serve.
Expert Baking Tips
- A small silicone spatula will help to get every last drop of condensed milk out of your can.
- Avoid getting dark spots in your caramel by constantly stirring it over low-medium heat and by scraping into the edges of your saucepan. Caramel can burn easily, but if you follow these tips, you can’t fail.
- A top sheet of baking paper works wonders for smoothing out your caramel slice, as the caramel won’t stick to your spoon or spatula.
- Keeping some chunky bits in your crushed biscuits gives some great texture to this slice, so don’t crush all of the biscuits. You want a combination of chunks and fine crumbs.
Storage Tips
- Room temperature: you could leave it at room temperature only on a cool day. It’s definitely too sticky for warm weather.
- Refrigerate: Caramel Slice is best stored in the fridge, in an airtight container. Just leave a sheet of baking paper between the layers if you’re stacking it. It will stay good for a couple of weeks, but my guess is it will never last that long!
- Freeze: In an airtight container, it will freeze well for 3 months.
Quick and Easy No Bake Caramel Slice
Equipment
- 1 silicone spatula
- 1 small saucepan
- 1 large mixing bowl
Ingredients
- 500 g Malt O Milk biscuits (2 packets) see notes for substitutes
- 395 g Sweetened Condensed Milk
- ½ cup Brown sugar
- ¼ cup Golden syrup
- 200 g Unsalted butter
Instructions
- Spray a 20cm (8 inch) square baking tin with oil and line with baking paper
- Crush the Malt o Milk biscuits, leaving some good chunks and place into a large heatproof bowl. The easiest way is to use a rolling pin, but a bottle will also do.
- Add the remaining ingredients to a small to medium sized saucepan and cook over low-medium heat, stirring constantly with a silicone spatula. Make sure you scrape along the edges and the bottom of the saucepan, so that the caramel doesn’t stick and burn
- After about 5 minutes of stirring, the caramel will come to a soft boil. I stop cooking it now, otherwise it will become a deeper caramel and that’s not what I want
- Pour the caramel over the crushed biscuits and combine with the silicone spatula
- Transfer mixture to your prepared pan and smooth it out. Placing a sheet of baking paper over the top and running the back of a spoon along the paper works well, as it won’t stick to the mixture. Just remove the paper once it’s level, but be careful, as the mixture is hot!
- Refrigerate until set (approx. 2 hours)
- Use a sharp knife to cut into portions and serve
Notes
- Malt o Milk Biscuits: try using Biscoff cookies for a warmer, more festive flavour. Graham crackers or other plain sweet biscuits will create a more subtle flavour. Using Oreos could give it a whole different spin as well!
- A small silicone spatula will help to get every last drop of condensed milk out of your can
- Avoid getting dark spots in your caramel by constantly stirring it over low-medium heat and by scraping into the edges of your saucepan. Caramel can burn easily, but if you follow these tips, you can’t fail
- A top sheet of baking paper works wonders for smoothing out your caramel slice, as the caramel won’t stick to your spoon or spatula
- Keeping some chunky bits in your crushed biscuits gives some great texture to this slice, so don’t crush all of the biscuits. You want a combination of chunks and fine crumbs.
Nutrition
Save this recipe 💌
Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!
Fletcher says
Super easy to make and delicious too, the effort to payoff on this recipe is seriously good