No-Bake Australian Caramel Slice with Chocolate Topping

By · Reviewed by AislePrompt Editorial · ·

A decadent layered treat combining a buttery biscuit base, thick caramel center, and smooth chocolate topping, perfect for sharing. This australian-inspired desserts ready in about 40 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.

Prep: 20 min Cook: 20 min Serves 16 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Line a 9x9 inch (23x23 cm) square pan with parchment paper. Combine 200 g crushed digestive biscuits and 100 g melted unsalted butter in a bowl, mixing until the crumbs are fully coated and hold together when pressed.
  2. Step 2: Press the biscuit mixture firmly into the base of the lined pan to form an even layer. Chill in the fridge while preparing the caramel.
  3. Step 3: In a saucepan, combine 1 can (395 g) sweetened condensed milk, 150 g brown sugar, 2 tbsp golden syrup, and 75 g unsalted butter. Cook over medium heat, stirring constantly, for 8-10 minutes until the caramel thickens and turns a light golden color.
  4. Step 4: Pour the hot caramel over the chilled biscuit base, spreading evenly with a spatula. Return to the fridge and chill for at least 1 hour until set.
  5. Step 5: Melt 200 g chopped dark chocolate and 50 g unsalted butter in a heatproof bowl over simmering water (double boiler method), stirring until smooth.
  6. Step 6: Pour the melted chocolate mixture over the set caramel layer and spread evenly. Refrigerate for another 2 hours until the chocolate is firm.
  7. Step 7: Remove from fridge, lift the slice out using the parchment edges, and cut into squares with a sharp knife. Serve chilled.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Australian Caramel Slice with Chocolate Topping take to make?

Total time is about 40 minutes (20 min prep + 20 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 No-Bake Australian Caramel Slice with Chocolate Topping?

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 No-Bake Australian Caramel Slice with Chocolate Topping?

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 No-Bake Australian Caramel Slice with Chocolate Topping 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 No-Bake Australian Caramel Slice with Chocolate Topping?

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.

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