Caramilk Slice

Recipe by Blossom NZ
READY IN: 20mins
SERVES: 24-30


  • 400
    g canned caramel topping
  • 500
    g biscuits (wine or arrowroot are best)
  • 34
    cup desiccated coconut
  • 250
    g butter (melted)
  • 25
  • 250
    g white cooking chocolate (or Nestle Milky Bar)


  • Crush the biscuits roughly. Add the coconut.
  • Set aside approximately 1/4 c of the caramel (for the icing).
  • Mix the remaining caramel and butter through the biscuit/coconut mix. This should be a bit sticky and form into a ball easily. If not, mix a little Condensed Milk or extra melted butter through.
  • Press into a slice tin and place into the fridge.
  • Put the chocolate, caramel and butter into a bowl and melt in the microwave on low heat (I like to do it in 1 min blasts and stir so the chocolate doesn't scorch).
  • Keep heating until, when stirred briskly, the icing is smooth and glossy.
  • Spread over the base immediately and replace in the fridge. Leave to set for 1-2 hours.
  • Cut into squares and enjoy!