No-Bake Caramel Slice Bars with Digestive Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Australian no-bake dessert featuring a buttery biscuit base topped with creamy caramel and smooth chocolate ganache. This australian-inspired desserts ready in about 40 minutes layers melted unsalted butter, (395 g) sweetened condensed milk, brown sugar 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
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Pour the caramel evenly over the chilled biscuit base and refrigerate for 1 hour until firm.
  5. 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.
  6. 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.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Caramel Slice Bars with Digestive Crust 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 Caramel Slice Bars 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 No-Bake Caramel Slice Bars 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 No-Bake Caramel Slice Bars 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 No-Bake Caramel Slice Bars 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.

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