No-Bake Aussie Chocolate Caramel Slice

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A decadent no-bake slice combining a crunchy biscuit base, luscious caramel layer, and smooth chocolate topping inspired by Australian treats. This Australian-inspired recipe, ready in about 50 minutes, layers digestive biscuits, crushed, unsalted butter, melted, 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 12, 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.

Prep: 25 min Cook: 25 min Serves 12 Australian cuisine 320 cal/serving

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Ingredients

200 g digestive biscuits, crushed
100 g unsalted butter, melted
1 can (395 g) sweetened condensed milk
150 g brown sugar
100 g unsalted butter (for caramel)
2 tbsp golden syrup
200 g dark chocolate, chopped
1 tbsp vegetable oil

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Instructions

Step 1: Line a 9x9 inch square baking tin with parchment paper. Combine 200 g crushed digestive biscuits with 100 g melted unsalted butter in a bowl, mixing until crumbs are evenly coated. Press mixture firmly into the base of the prepared tin and chill for 20 minutes.
Step 2: In a medium saucepan, combine 1 can (395 g) sweetened condensed milk, 150 g brown sugar, 100 g unsalted butter, and 2 tbsp golden syrup. Cook over medium-low heat, stirring constantly for 10-12 minutes until the caramel thickens to a golden, sticky consistency.
Step 3: Pour the caramel evenly over the chilled biscuit base and return to the fridge for 60 minutes until set.
Step 4: Melt 200 g chopped dark chocolate with 1 tbsp vegetable oil in a heatproof bowl over a simmering water bath, stirring until smooth.
Step 5: Pour the melted chocolate over the set caramel layer, spreading evenly. Refrigerate for at least 2 hours until firm.
Step 6: Remove from tin, cut into squares, and serve chilled.