No-Bake Caramel Slice Bars with Macadamia Nuts

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 treat featuring a crunchy biscuit base, creamy caramel layer, and rich chocolate topping studded with macadamia nuts. This Australian-inspired recipe, ready in about 35 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 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: 20 min Cook: 15 min Serves 12 Australian cuisine 320 cal/serving

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Ingredients

200 g, crushed digestive biscuits
100 g, melted unsalted butter
1 can (395 g) sweetened condensed milk
1/2 cup brown sugar
100 g unsalted butter for caramel
1/2 cup, roughly chopped macadamia nuts
200 g dark chocolate chips
1 tbsp vegetable oil

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Instructions

Step 1: Line a 9x9 inch square baking pan with parchment paper. Combine 200 g crushed digestive biscuits and 100 g melted unsalted butter in a bowl. Press mixture firmly into the bottom of the pan to form an even base.
Step 2: In a saucepan over medium heat, combine 1 can (395 g) sweetened condensed milk, 1/2 cup brown sugar, and 100 g unsalted butter. Stir constantly for 8-10 minutes until the mixture thickens and turns golden caramel — be careful not to burn.
Step 3: Pour the caramel evenly over the biscuit base, then sprinkle 1/2 cup roughly chopped macadamia nuts evenly on top. Refrigerate for 1 hour until set.
Step 4: Melt 200 g dark chocolate chips with 1 tbsp vegetable oil in a heatproof bowl over simmering water, stirring until smooth.
Step 5: Pour the melted chocolate over the caramel and nuts layer, spreading evenly. Refrigerate for another 2 hours until the chocolate is firm.
Step 6: Cut into bars and serve chilled or at room temperature.