No-Bake Caramel Slice Bars with Digestive Crust

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

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 drafted and published.

A classic Australian no-bake dessert featuring a buttery biscuit base topped with creamy caramel and smooth chocolate ganache. This Australian-inspired recipe, ready in about 40 minutes, layers digestive biscuits, unsalted butter, 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 280 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 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

250 g (about 2 1/2 cups crushed) digestive biscuits
150 g, melted unsalted butter
1 can (395 g) sweetened condensed milk
100 g brown sugar
100 g unsalted butter (for caramel)
200 g, chopped dark chocolate
100 ml heavy cream

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Line a 9x9 inch square baking pan with parchment paper. In a bowl, combine 250 g crushed digestive biscuits with 150 g melted unsalted butter, stirring until fully combined and crumbly.
Step 2: Press the biscuit mixture firmly into the base of the prepared pan in an even layer. Chill in the refrigerator for 15 minutes to set.
Step 3: In a saucepan over medium heat, combine 1 can (395 g) sweetened condensed milk, 100 g brown sugar, and 100 g unsalted butter. Stir constantly for 10-12 minutes until the mixture thickens and turns a rich caramel color.
Step 4: Pour the caramel evenly over the chilled biscuit base and refrigerate for 1 hour until firm.
Step 5: In a small saucepan, heat 100 ml heavy cream until just simmering. Pour over 200 g chopped dark chocolate in a bowl and let sit for 2 minutes, then stir until smooth and glossy.
Step 6: Pour the chocolate ganache over the caramel layer and spread evenly. Refrigerate for at least 2 hours until fully set before cutting into bars.