Classic Caramel Slice with Digestive Crust
Sweet and buttery caramel layer atop a crunchy digestive biscuit crust, finished with a smooth chocolate topping—a beloved Aussie treat. This australian-inspired desserts ready in about 30 minutes layers crushed digestive biscuits, melted unsalted butter, (395 g) sweetened condensed milk 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 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" 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, crushed digestive biscuits
- 100 g, melted unsalted butter
- 1 can (395 g) sweetened condensed milk
- 150 g brown sugar
- 100 g unsalted butter
- 2 tbsp golden syrup
- 200 g dark chocolate chips
- 2 tbsp unsalted butter
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. Mix 200 g crushed digestive biscuits with 100 g melted unsalted butter until evenly combined. Press mixture firmly into the base of a lined 9x9-inch square baking pan. Bake for 10 minutes until set and golden. Remove and cool slightly.
- Step 2: In a saucepan over medium heat, combine 1 can (395 g) sweetened condensed milk, 150 g brown sugar, 100 g unsalted butter, and 2 tbsp golden syrup. Stir continuously for 8-10 minutes until the caramel thickens and turns a deep golden color.
- Step 3: Pour the hot caramel evenly over the biscuit base, spreading smoothly. Refrigerate for 30 minutes to set.
- Step 4: Melt 200 g dark chocolate chips with 2 tbsp unsalted butter in a heatproof bowl over simmering water, stirring until smooth.
- Step 5: Pour melted chocolate over the set caramel layer and spread evenly. Chill in the fridge for at least 2 hours until firm before cutting into squares and serving.
Frequently asked questions
How long does Classic Caramel Slice with Digestive Crust take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Classic Caramel Slice with Digestive Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Classic Caramel Slice with Digestive Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Caramel Slice with Digestive Crust for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Caramel Slice with Digestive Crust?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
