Name: Caramilk Biscuit Truffles Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Australian
Ingredients: 250g plain biscuits; 50g butter; 2 blocks Caramilk chocolate (180g each); 1 can condensed milk (395g); Desiccated coconut (for rolling); Chopped nuts (for rolling); Sprinkles (for rolling); Melted chocolate (for coating); 1 teaspoon coconut oil (to thin melted chocolate)

Jump to Recipe· 4.7 from 90 reviews

If you’re anything like me and love a treat that’s both ridiculously tasty and surprisingly easy to make, then this Caramilk Biscuit Truffles Recipe is about to become your new go-to. I absolutely love how these truffles balance that creamy Caramilk chocolate flavor with crunchy biscuits and a hint of buttery sweetness. Trust me, once you try them, you’ll understand why my family goes crazy for these little bites of joy. Stick around and I’ll walk you through every step so you can make these at home and impress anyone lucky enough to get a taste.

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Why You’ll Love This Recipe

Super Simple Ingredients: You probably have most of what you need right now — no fancy stuff required.
No Baking Required: These truffles come together fast, which is perfect for when you want something sweet ASAP.
Kid and Crowd Pleaser: My kids and dinner guests can’t get enough — these disappear quickly!
Versatile Toppings: Whether coconut, nuts, or sprinkles — you get to customize them your way.

Caramilk Biscuit Truffles Recipe - Recipe Step

Ingredients You’ll Need

All you need are some basic pantry staples that perfectly complement the rich and creamy Caramilk chocolate. I find that using fresh biscuits and good quality condensed milk makes a huge difference here — don’t skip on those!

Caramilk Biscuit Truffles Recipe - Ingredients

Plain biscuits: The foundation of texture — I like digestives or Marie biscuits, crushed finely for the best consistency.
Butter: Adds richness and helps bind the mixture together — make sure it’s unsalted for balance.
Caramilk chocolate: The star of the show — trust me, using two full blocks gives that perfect caramel-chocolate flavor.
Condensed milk: Sweet and sticky, it sweetens and helps hold everything together beautifully.
Desiccated coconut: Great for rolling and adds a nice chewy texture on the outside.
Chopped nuts: Optional but adds a nice crunch — I usually go for toasted almonds or peanuts.
Sprinkles: Fun and festive, great if you’re making these for a special party or kids.
Melted chocolate: For coating, optional but adds a professional touch and extra decadence.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Caramilk Biscuit Truffles Recipe is how easy it is to customize. You can tweak the toppings or even the type of biscuits you use to suit your own tastes or dietary needs.

Nut-Free Version: I’ve made these without nuts before, just rolling in coconut or sprinkles — perfect for nut allergies and just as delicious.
Dark Chocolate Coating: For a richer contrast, swap out the milk chocolate coating for dark chocolate. My hubby loves that switch!
Gluten-Free Option: Use gluten-free biscuits and you’re good to go; truffle texture stays just right.
Flavored Add-Ins: Try adding a pinch of cinnamon or a splash of vanilla extract for a little extra depth – a game changer in my kitchen.

How to Make Caramilk Biscuit Truffles Recipe

Step 1: Crush the Biscuits Into Fine Crumbs

Start by crushing your plain biscuits until they’re nice and fine — I use a food processor for this because it’s quick and gives a perfect crumb texture. If you don’t have one, pop the biscuits in a sealed plastic bag and smash away with a rolling pin. Just be sure there are no large chunks because you want smooth, even truffles.

Step 2: Melt Butter and Caramilk Chocolate Together

In a large glass bowl, melt the butter first because it helps the chocolate melt smoothly without burning. Add broken-up Caramilk chocolate and microwave in 30-second bursts, stirring between each to blend everything perfectly. The key here is patience — don’t rush or overheat, or you’ll risk the chocolate seizing up.

Step 3: Mix Condensed Milk and Crushed Biscuits

Once your chocolate and butter mixture is silky, stir in the condensed milk, then fold in the crushed biscuits until well combined. The mixture should be soft and sticky. Here’s a little trick I discovered: roll the truffles while the mixture is still warm — it’s easier to shape! If it cools and firms up too much, just pop it back in the microwave for 20 seconds.

Step 4: Roll Into Small Balls and Coat

Grab a tablespoon of mixture and start rolling those truffles by hand. You’ll find they form into smooth little balls quickly. Roll them in your choice of toppings: desiccated coconut, chopped nuts, or sprinkles — I love mixing it up depending on the mood or occasion. Then place them on a lined baking tray.

Step 5: Optional Chocolate Coating for Extra Decadence

If you want to get fancy, make the truffles slightly smaller and chill them for about 15 minutes. Then melt some chocolate with a teaspoon of coconut oil to thin it out (this is my secret – it gives the coating a beautiful shine and smooth texture). Dip the chilled truffles in melted chocolate using two forks, let excess drip off, and lay them back on the tray to set. This step really ups the wow factor.

Step 6: Store Properly and Enjoy

Once set, store these truffles in an airtight container in the fridge — they’ll keep well for up to two weeks, although in my experience, they rarely last that long!

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Pro Tips for Making Caramilk Biscuit Truffles Recipe

Crush Evenly: I realized crushing biscuits too coarsely changes the texture — aim for fine crumbs for that melt-in-your-mouth softness.
Warm Hands Help: Rolling truffles with slightly warm hands prevents sticking and makes shaping easier.
Use Good Quality Chocolate: Caramilk is the hero here, and better chocolate means better truffles — don’t skimp.
Don’t Overheat Chocolate: Melt in short bursts; I learned the hard way that overcooked chocolate seizes and ruins the texture.

How to Serve Caramilk Biscuit Truffles Recipe

Caramilk Biscuit Truffles Recipe - Serving

Garnishes

I usually keep it simple with desiccated coconut or a mix of crushed nuts; both add lovely texture contrasts. For festive occasions, sprinkles or edible glitter work wonders to make these truffles pop—plus, kids absolutely love the colorful surprise!

Side Dishes

These truffles pair nicely with a hot cup of tea or coffee — perfect for afternoon treats or after dinner. If it’s a party, I like to serve them alongside a cheese platter or fresh fruit to balance the sweetness.

Creative Ways to Present

For birthdays or holidays, I’ve placed these truffles in cute mini cupcake liners or arranged them in decorative boxes tied with ribbon. Recently, I made a dessert board with different flavored truffles laid out with nuts and fresh berries — it was a real showstopper!

Make Ahead and Storage

Storing Leftovers

Simply keep any leftover truffles in an airtight container in the fridge. From my experience, they stay fresh for up to two weeks but honestly, they rarely last longer than a few days around here. Storing them chilled also keeps the texture perfect.

Freezing

I’ve frozen these truffles successfully by placing them on a tray to freeze individually, then transferring to a freezer-safe container. When thawed overnight in the fridge, they maintain their texture and flavor — great if you want to prep ahead for events.

Reheating

Because they’re no-bake, reheating isn’t necessary — but if you want gooey warmth, pop them in the microwave for 10-15 seconds. Just be careful not to overdo it, or the chocolate coating can melt off entirely.

FAQs

Can I use other chocolates besides Caramilk in this recipe?

Absolutely! While Caramilk adds that special caramel twist I love, you can substitute with milk chocolate, white chocolate, or even dark chocolate depending on your preference — just keep in mind it will change the flavor profile slightly.
How do I prevent truffles from sticking to my hands?

Rolling with slightly warm, clean hands usually helps. If the mixture is too sticky, chill it for a bit to firm up before rolling. You can also lightly grease your hands with a little butter or cooking spray.
Can I make these truffles vegan or dairy-free?

Yes! Use dairy-free butter, vegan chocolate, and a sweetened condensed coconut milk as substitutes. The texture might be a tiny bit different, but they still turn out delicious.
Do these truffles need to be refrigerated?

Yes, storing them in the fridge helps maintain their shape and freshness, especially if coated in chocolate. Just bring to room temperature before serving for best flavor.

Final Thoughts

This Caramilk Biscuit Truffles Recipe is one I keep coming back to — it’s such a crowd-pleaser and absolutely fuss-free. Whether you’re making a batch for a family gathering, a festive party, or just a cozy night in with a movie, these truffles deliver that perfect sweet fix. Give them a try; I promise you’ll find yourself making them again and again, just like I do!