caramilk

Adding protein powder to the yoghurt creates a thick and creamy cheesecake-y texture on top. With a double dose of caramel thanks to the milk and yoghurt, you don’t need to add anything else – it’s already sweet enough!


Double-Caramel Overnight Weet-Bix recipe

Weet-Bix

milliliters (1/2 cup) caramel

salted caramel greek yoghurt

vanilla protein powder

tbsp honey macadamia granola

Cadbury chocolate

Are you ready to meet your new favourite Caramilk dessert? This cake is easy, delicious and is packed full of Australia's most popular chocolate. What's there not to love?

Quick-mix Caramilk cake recipe

butter, chopped

(3/4 cup) caster sugar

(3/4 cup) brown sugar

pkt Caramilk chocolate, coarsely chopped

185 milliliters (3/4 cup) milk

eggs, lightly whisked

(11/2 cups) plain flour

(1/2 cup) self-raising flour

(1/3 cup) thickened cream

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Caramilk Chocolate Cupcakes are soft and fluffy chocolate cupcakes filled with a caramilk ganache and topped with a caramilk buttercream.

Caramilk Chocolate Cupcakes

Cup Dutch Process Cocoa Powder ((47.5 grams))

Cup Boiling Water ((250 milliliters))

Cup Butter, Softened ((110 grams))

Cup Caster Sugar ((200 grams))

Large Eggs

tsp Vanilla Extract

1 and 1/3 Cups All Purpose Flour ((170 grams))

tsp Baking Soda

tsp Baking Powder

1 and 1/2 Cups Caramilk Chocolate ((300 grams))

Cup Cream ((125 milliliters))

Cup Caramilk Chocolate, Melted ((200 grams))

Cup Milk ((68 milliliters))

Cups Icing Sugar ((360 grams))

Pieces Caramilk Chocolate for decorating (Optional)

Preheat oven to 180°C (350°F) and line a 12 piece muffin tray.

Mix the cocoa and boiling water together until the cocoa has dissolved. Place in the fridge to cool.

Cream the butter and sugar together.

Add eggs one at a time, beating well after each addition.

Mix the flour, baking soda and baking powder together.

With the mixer on, add a 1/3 of the flour mixture to the butter mixture. Then add a 1/3 of the cocoa mixture. Continue alternating between the two, always beginning and ending with flour mixture. Stir in the vanilla extract.

Spoon the mixture evenly between the muffin cases and place in the oven for 15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.

Place them on a tray to cool completely.

Heat the cream until nearly boiling point over a medium heat. Remove from heat and pour over the caramilk chocolate in a bowl.

Stir until smooth. Allow to cool.

Hollow out the middle of each cupcake and spoon the caramilk ganache into the middle of each and set aside.

Caramilk Ganache;

Place the softened butter in a bowl and beat until smooth.

Add in half the icing sugar and the melted chocolate and beat until smooth.

Add in the remaining icing sugar and beat.

Add in the milk one tablespoon at a time until you have a stiff but spreadable consistency.

Using a piping bag and a nozzle attached (any nozzle you want for whatever design you desire), pipe the buttercream onto each cupcake. Decorate with two pieces of the caramilk chocolate on top of each cupcake if you wish.

Caramilk Buttercream;

This Caramilk Slice is the ultimate sweet treat for any Caramilk lover! Smooth Caramilk fudge with crunchy biscuit pieces and flakes of Caramilk Twirl, you&#x27;ll have trouble stopping at just one piece!

Easy Caramilk Slice

2-4 Caramilk Twirls ((optional))

250 g biscuits (see notes)

395 g sweetened condensed milk ((1 can))

g butter

360 g Cadbury Caramilk chocolate ((2 blocks) chopped)

Line

Line the base and sides of an 8” (20cm) square cake tin with baking paper. I use two long strips, crisscrossed, letting the paper overhang on the sides so the slice can be lifted out easily.

Chop

Roughly chop the Caramilk twirls, place them in a bowl and pop them in the freezer. This helps stop them from melting later when we add them to the slice mixture.

Crush

Lightly crush the biscuits. I just do this with my hands as the ones I use crush easily, but you can put them in a plastic bag and crush them with a rolling pin if you prefer, or use a food processor.

Melt

Place condensed milk and butter in a large, microwave-safe bowl or jug. Microwave on high power for 1 minute, then stir. Continue microwaving in 30-second bursts, until butter is melted. You could do this in a saucepan over low heat on the stove, if you prefer.

Stir

Stir in the chopped Caramilk chocolate. Microwave on medium power in 30-second bursts until the chocolate is melted. Set aside to cool slightly until no longer hot to the touch.

Optional: Use an electric handheld mixer to beat the mixture for a couple of minutes. This helps to cool it, and also makes the fudge a bit lighter in texture.

Add the crushed biscuits to the mixture and stir until well mixed. Then add the chopped Twirls, leaving out a small handful to decorate the top, and stir gently to distribute them evenly.

Spread

Pour or spoon the mixture into the prepared tin. Smooth the surface, and top with the reserved Twirl pieces. I like to crumble them up a bit more with my fingers.

Refrigerate

Refrigerate for 2-3 hours or until firm. Cut into pieces. Store in an airtight container - between layers of baking paper - in the fridge for up to a week, or freeze for up to 3 months.

This moreish slice contains only five ingredients and takes 10 minutes to prep. The Caramilk and condensed milk combo give it a rich caramel flavour, that will ensure you come back to this recipe time and time again.


Condensed milk Anzac slab recipe

pkt ANZAC biscuits

butter, melted

(1 cup) desiccated coconut

block Caramilk chocolate, chopped

can sweetened condensed milk

Step 1

Preheat oven to 180C/160C fan forced. Grease a 3cm-deep, 16 x 26cm slice pan. Line base and sides with baking paper, extending paper 3cm over long sides.

Step 2

Break biscuits into a food processor. Process until fine crumbs form. Pour butter into the prepared pan. Scatter biscuit crumbs evenly over butter and press down to compact.

Step 3

Sprinkle with the coconut and chocolate. Drizzle over the condensed milk to cover. Bake for 25-30 minutes or until golden and set. Cool to room temperature and then refrigerate overnight.

Step 4

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Crunchy on the outside, soft on the inside, these mini pudding cups are the perfect treat. Caramilk baking chips hold their shape when baked so you will get an extra flavour hit when you bite in.



Mini Caramilk rice puddings recipe

30.00 gm cornflour

thickened cream

eggs, lightly beaten

(2 cups) cooked short or medium grain rice

vanilla paste

(1/4 cup) caster sugar

Caramilk baking chips

Preheat oven to 190C/170C fan forced. Lightly grease a 12 x ½ cup muffin pan and line each hole with a round of baking paper.

Combine cornflour and 100ml cream in a large bowl, whisking to remove any lumps. Whisk in remaining cream and egg. Add rice, vanilla, sugar and Caramilk. Stir until well combined. Spoon into the prepared pan holes.

Bake for 20-25 minutes or until golden. Leave to cool for 5 minutes before inverting and transferring to a serving tray. Serve with the cream.

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Top 6 caramilk recipes from across the web

The most viewed caramilk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Quick-mix Caramilk cake recipe

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Top 6 caramilk recipes from across the web

The most viewed caramilk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Double-Caramel Overnight Weet-Bix r...

Quick-mix Caramilk cake recipe

Caramilk Chocolate Cupcakes

Easy Caramilk Slice

Condensed milk Anzac slab recipe

Mini Caramilk rice puddings recipe

The most viewed caramilk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine