Caramel and Chocolate Layered No-Bake Dessert

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A luscious layered no-bake dessert combining a crunchy base, rich caramel, and silky chocolate ganache for an indulgent treat. This recipe, ready in about 30 minutes, layers digestive biscuits, unsalted butter, and dulce de leche into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200 g digestive biscuits, crushed
• 100 g unsalted butter, melted
• 1 cup dulce de leche
• 1 cup heavy cream
• 200 g dark chocolate, chopped

Instructions

1. Step 1: In a medium bowl, combine 200 g crushed digestive biscuits with 100 g melted unsalted butter; stir until crumbs are evenly coated.
2. Step 2: Press the biscuit mixture firmly into the bottom of a 9-inch springform pan to form an even base; chill in the refrigerator for 15 minutes.
3. Step 3: Spread 1 cup dulce de leche evenly over the chilled biscuit base.
4. Step 4: In a small saucepan, heat 1 cup heavy cream over medium heat until just simmering, about 3-4 minutes.
5. Step 5: Remove the cream from heat and immediately pour over 200 g chopped dark chocolate in a heatproof bowl; let sit for 2 minutes, then stir until smooth and glossy.
6. Step 6: Pour the chocolate ganache gently over the caramel layer, smoothing the top with a spatula.
7. Step 7: Refrigerate the layered dessert for at least 3 hours or until the ganache is firm.
8. Step 8: Remove from the pan and slice into 12 portions before serving.