Caramilk Slice

My no-bake Caramilk slice recipe yields the ultimate crunchy, creamy, chocolatey treat. It needs just 4 ingredients and no sweetened condensed milk or butter.

Craving more Caramilk recipes? Try my Caramilk cookies next. 

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make a Caramilk slice
4. Arman’s recipe tips
5. Frequently asked questions
6. More no bake desserts
7. Caramilk Slice (Recipe Card)

I try to rotate my no-bake treats so I always have something to look forward to. While I have plenty to choose from, I have a few standbys I always turn to. 

These Caramilk bars are crunchy yet soft, with the perfect balance of smooth white chocolate and decadent Caramilk. 

Why I love this recipe

• The perfect make-ahead treat. These bars freeze like a dream and taste just as good a few days after I make them. 
• 4 key ingredients. And if you’ve tried my healthy peanut butter rice krispy treats, you should have everything on hand. 
• No oven needed. These no-bake bars come together in minutes. All you have to do is combine the ingredients, refrigerate the bars, then slice them up. 
• Perfect for Caramilk lovers. If you love Caramilk’s creamy, rich caramel flavor, then you’ll be obsessed with these bars. 

Key Ingredients

• Rice bubbles/Rice krispies. For the light, crispy texture and to bulk up the bars. I also tested this recipe with crushed biscuits, and while they had a different texture, both were delicious!
• Cadbury Caramilk chocolate. Either the actual chocolate bar or the Cadbury Caramilk baking chips. 
• Maple syrup. For sweetness and to bind the bars. If you have access to brown rice syrup or honey, those will also work. 
• Peanut butter. Smooth and creamy peanut butter with no added sugar. To keep it nut free, use smooth tahini or sunflower seed butter. 
• White chocolate. Optional, but I love swirling white chocolate with the Caramilk to create an even richer frosting. 

How to make a Caramilk slice

Step 1- Prep. Line a 9×13-inch slice tin with parchment paper. In a large bowl, add the rice cereal.

Step 2- Melt the liquids. In a microwave-safe bowl, combine the remaining ingredients and melt until smooth.

Step 3- Shape the bars. Transfer the mixture to the bowl and stir to combine. Transfer to the lined baking pan and press down until even and smooth. Refrigerate the pan.

Step 4- Add the chocolate layer. In a microwave-safe bowl, combine the Caramilk and peanut butter. Heat until the chocolate has melted. Whisk together and pour the chocolate mixture over the bars. If desired, melt the white chocolate and add swirls to the melted Caramilk topping. 

Step 5- Refrigerate and slice. Place the tin back in the refrigerator for at least 2 hours to firm up, then slice into bars. 

Arman’s recipe tips

• Slice with a sharp, warm knife. My #1 tip for slicing sticky bars is to run a sharp knife under hot water, quickly dry it, and then use that to slice the bars. You’ll want to repeat this step in between each slice to guarantee clean, even cuts.  
• Leave some parchment paper sticking out. I like to leave at least 2 inches of paper sticking out so the bars are easier to retrieve from the pan.
• Make them sweeter. I think the Caramilk adds plenty of sweetness, but if you want to make an extra-decadent bar, replace the peanut butter with Lotus Biscoff cookie butter.
• Add mix-ins. Like walnuts, toasted coconut, or peanut butter chips.

Frequently asked questions

More no bake desserts

• Biscoff cheesecake
• Crunch bars
• Kit kat bars
• No bake peanut butter balls
• Or any of my no bake recipes

Originally published May 2021, updated and republished February 2025