No-Bake Caramel and Chocolate Slice with Coconut Base
A decadent Australian no-bake treat featuring a crunchy coconut biscuit base topped with gooey caramel and rich chocolate ganache. This australian-inspired desserts ready in about 45 minutes layers crushed digestive biscuits, unsweetened shredded coconut, melted unsalted butter 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.
Ingredients
- 200 g, crushed digestive biscuits
- 1/2 cup unsweetened shredded coconut
- 100 g, melted unsalted butter
- 1 can (395 g) sweetened condensed milk
- 3/4 cup packed brown sugar
- 2 tbsp golden syrup
- 60 g unsalted butter for caramel
- 200 g dark chocolate chips
- 1/2 cup heavy cream
Instructions
- Step 1: Line a 9x9-inch square pan with parchment paper. In a bowl, combine 200 g crushed digestive biscuits, 1/2 cup unsweetened shredded coconut, and 100 g melted unsalted butter. Press mixture firmly into the pan to form the base and chill in the fridge for 15 minutes.
- Step 2: In a medium saucepan, combine 1 can (395 g) sweetened condensed milk, 3/4 cup packed brown sugar, 2 tbsp golden syrup, and 60 g unsalted butter. Cook over low heat, stirring constantly for 10-12 minutes until caramel thickens and is golden and glossy.
- Step 3: Pour the caramel evenly over the chilled biscuit base and return to the fridge to set for 1 hour.
- Step 4: To make the chocolate topping, place 200 g dark chocolate chips and 1/2 cup heavy cream in a heatproof bowl. Microwave in 30-second bursts, stirring until smooth and glossy.
- Step 5: Pour the chocolate ganache over the set caramel layer and spread evenly. Chill for at least 2 hours until firm.
- Step 6: Remove from pan, cut into squares, and serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Caramel and Chocolate Slice with Coconut Base take to make?
Total time is about 45 minutes (20 min prep + 25 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 Caramel and Chocolate Slice with Coconut Base?
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 Caramel and Chocolate Slice with Coconut Base?
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 Caramel and Chocolate Slice with Coconut Base for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Caramel and Chocolate Slice with Coconut Base?
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.
