Chocolate Ripple Caramel Slice

Deliciously decadent caramel slice using Arnott’s Chocolate Ripple. 

  • Difficulty: Medium
  • Arnott's product: Choc Ripple
  • Cooking time:
  • Prep time:
  • Chill time: 3 Hrs
  • Serves: 8+


  • 250g pack Arnotts Choc Ripple Biscuits
  • 100g butter, melted
  • 50g butter, chopped
  • 395g can sweetened condensed milk
  • 200g dark chocolate, chopped
  • 1/3 cup thickened cream


  1. Grease a 20cm (base) square cake tin. Line base and sides with baking paper, allowing a 3cm over hang on all sides.
  2. Process biscuits until it resembles fine crumbs. Add melted butter. Process until combined. Tip mixture into prepared tin, using the back of a metal spoon, press mixture over base of prepared tin. Refrigerate for 15 minutes.
  3. To make caramel filling, place 50g butter and condensed milk in a small saucepan over medium- low heat. Heat stirring constantly for 10- 12 minutes or until mixture thickens and becomes golden. Pour over base, with the back of a metal spoon, smooth top. Refrigerate for 10 minutes.
  4. Meanwhile place chocolate and cream in a bowl over a small pot of boiling water. Stirring constantly for 5 minutes or until melted.
  5. Spread chocolate over filling. Cover and refrigerate for 3 hours or until set.
  6. Cut into pieces and serve.