Slices recipes with condensed milk - Afternoon tea
The yummiest, easiest, no-bake Caramello Slice made with Cadbury Caramello chocolate.... This is the best chocolate caramel slice ever!
Condensed Milk Slice

This no-bake simple slice is made with just 4 ingredients (you probably already own!) and takes no time to make.
Provided by: ginnymegs
Total time: 30 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: australian
Number of ingredients: 4
Provided by: ginnymegs
Total time: 30 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: australian
Number of ingredients: 4
Ingredients:
- 225g milk coffee biscuits
- 375g condensed milk
- 2 cups coconut
- 1/2 cup lemon juice
How to cook:
- Place a layer of biscuits in a slice pan.
- Mix together condensed milk, coconut and lemon juice.
- Pour mixture on top of biscuits. Add another layer of biscuits on top.
- Refrigerate and slice befor serving.
Condensed Milk & Lemon no bake Cookie slice
The lemon and condensed milk slice is a beautiful and tasty slice that can be kept longer in
Duration: 5:24
Caramello Slice

The yummiest, easiest, no-bake Caramello Slice made with Cadbury Caramello chocolate.... it's to-die-for!!!! This is the best chocolate caramel slice ever!
Provided by: Lucy - Bake Play Smile
Total time: 250 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: Slices
Number of ingredients: 7
Provided by: Lucy - Bake Play Smile
Total time: 250 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: Slices
Number of ingredients: 7
Ingredients:
- 250 g plain sweet biscuits (like Arnott's Marie Biscuits (cookies))
- 220 g Cadbury Caramello chocolate (or alternative, see notes)
- 1/4 cup (60g) butter
- 1/2 - 3/4 cup (200-300g) tin sweetened condensed milk (full fat, see notes)
- 1/4 cup (25g) desiccated coconut
- 250 g milk chocolate (for topping)
- 1 tbs coconut oil or vegetable oil (optional)
Nutrition:
- Calories: 256 kcal
- Carbohydrate: 29 g
- Protein: 2 g
- Fat: 16 g
- Saturated Fat: 9 g
- Cholesterol: 7 mg
- Sodium: 106 mg
- Fiber: 2 g
- Sugar: 19 g
- Serving Size: 1 serving
- Conventional Method
- Grease and line the base and sides of an 18cm x 28cm rectangular baking tin with baking paper. Set aside.
- Crush biscuits in a food processor until fine crumbs remain. Set aside.
- Break the Caramello chocolate into pieces and melt with butter in the microwave (or stove-top).
- Stir through the sweetened condensed milk, coconut and crushed biscuits.
- Press the mixture into the prepared tin and smooth firmly using the back of a spoon. Place into the refrigerator.
- Melt the block of plain chocolate and vegetable/coconut oil (optional) in a microwave-safe bowl on 50% power for 3 minutes or until melted (stirring every 30 seconds) and spread evenly over the top of the slice.
- Refrigerate for a minimum of 4 hours before cutting into slices.
- Thermomix Method
- Grease and line the base and sides of an 18cm x 28cm rectangular baking tin with baking paper. Set aside.
- Place the biscuits into the Thermomix bowl and crush for 8 seconds, Speed 8. Set aside in a separate bowl.
- Place the Caramello chocolate (broken into pieces) and butter into the Thermomix bowl and melt for 3 minutes, 50 degrees, Speed 2.
- Add the sweetened condensed milk, coconut and crushed biscuits and mix for 10 seconds, Reverse, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds or until well combined.
- Press the mixture into the prepared tin and smooth firmly using the back of a spoon. Place into the refrigerator.
- In a clean and dry Thermomix bowl, melt the chocolate and vegetable/coconut oil (optional) for 3 minutes, 50 degrees, Speed 2. Pour the melted chocolate over the slice.
- Refrigerate for a minimum of 4 hours before cutting into slices.
Creamy Lemon Slice

A classic baked creamy lemon slice made with just 5 ingredients! This baked lemon slice takes less than 10 minutes to prepare... and tastes AMAZING!!!
Provided by: Lucy - Bake Play Smile
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: Australian recipe,western
Number of ingredients: 5
Provided by: Lucy - Bake Play Smile
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: Australian recipe,western
Number of ingredients: 5
Ingredients:
- 200 g plain sweet biscuits (see notes)
- 115 g butter (melted)
- 395 g sweetened condensed milk
- 1/2 cup (125g) lemon juice
- 4 eggs
Nutrition:
- Calories: 205 kcal
- Carbohydrate: 22 g
- Protein: 4 g
- Fat: 10 g
- Saturated Fat: 5 g
- Cholesterol: 61 mg
- Sodium: 157 mg
- Sugar: 16 g
- Serving Size: 1 serving
- Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tray with baking paper and set aside.
- Crush the biscuits until they resemble fine crumbs. Add the melted butter and mix to combine.
- Press the biscuit mixture firmly into the base of the tin. Bake for 10 minutes in the oven. Remove and allow to cool.
- Using electric beaters or a stand mixer, beat the sweetened condensed milk, lemon juice and eggs until creamy (approximately 4-5 minutes). Note: the mixture will be very runny at this stage.
- Pour the liquid onto the prepared base and bake for 15 minutes or until set. Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
- Store in an airtight container in the fridge for up to 5 days.
- Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tin with baking paper and set aside.
- Melt the butter in the Thermomix on 80 degrees, Speed 2, 3 minutes (or until melted).
- Add the biscuits and crush on Speed 8, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Firmly press the mixture into the base of the prepared tin and bake for 10 minutes. Remove from oven and allow to cool.
- Place the sweetened condensed milk, lemon juice and eggs into a clean and dry Thermomix bowl and mix on Speed 4, 45 seconds. Scrape down the sides and mix for a further 45 seconds or until creamy. Note: the mixture will be very runny at this stage.
- Pour the liquid into the prepared base and bake for 15 minutes or until set.
- Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
- Store in an airtight container in the fridge for up to 5 days.