Chocolate Ripple Caramel Slice

Arnott's Product
Choc Ripple >
  • Servings: 8
  • Occasion: Dessert
  • Cooking time: 15 minutes
  • Prep time: 15 minutes
  • Chill time: 3 hours

Deliciously decadent caramel slice using Arnott's Chocolate Ripple.

  • 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


Step 1 Grease a 20cm base square cake tin. Line base and sides with baking paper, allowing a 3cm over hang on all sides.

Step 2 Process biscuits until it resembles fine crumbs. Add melted butter. Process until combined.

Step 3 Tip mixture into prepared tin, using the back of a metal spoon, press mixture over base of prepared tin. Refrigerate for 15 minutes.

Step 4 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.

Step 5 Pour over base, with the back of a metal spoon, smooth top. Refrigerate for 10 minutes.

Step 6 Meanwhile place chocolate and cream in a bowl over a small pot of boiling water. Stirring constantly for 5 minutes or until melted.

Step 7 Spread chocolate over filling. Cover and refrigerate for 3 hours or until set.

Step 8 Cut into pieces and serve.

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