No-Bake Caramel Slice with Chocolate and Biscuit Base

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Australian no-bake treat featuring a crunchy biscuit base topped with buttery caramel and a smooth chocolate layer. This australian-inspired desserts ready in about 35 minutes layers crushed digestive biscuits, melted unsalted butter for base, (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 250 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: 15 min Serves 16 Australian cuisine 250 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Line a 9x9-inch square baking pan with parchment paper. In a mixing bowl, combine 200 g crushed digestive biscuits with 100 g melted unsalted butter. Press the mixture evenly into the base of the prepared pan and chill in the refrigerator while preparing the caramel.
  2. Step 2: In a medium saucepan over medium heat, combine 1 can (395 g) sweetened condensed milk, 125 g unsalted butter, 125 g packed brown sugar, and 2 tbsp golden syrup. Stir constantly for 10 minutes until the mixture thickens and turns a rich golden caramel color.
  3. Step 3: Pour the hot caramel over the chilled biscuit base and spread evenly. Return the pan to the refrigerator to set for 1 hour.
  4. Step 4: Melt 200 g chopped dark chocolate with 50 g unsalted butter in a heatproof bowl over simmering water, stirring until smooth.
  5. Step 5: Pour the chocolate mixture over the set caramel layer and spread evenly with a spatula.
  6. Step 6: Refrigerate for at least 2 hours until the chocolate topping is firm. Cut into 16 squares and serve chilled.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does No-Bake Caramel Slice with Chocolate and Biscuit Base take to make?

Total time is about 35 minutes (20 min prep + 15 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 with Chocolate and Biscuit 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 Slice with Chocolate and Biscuit 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 Slice with Chocolate and Biscuit Base 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 with Chocolate and Biscuit 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.

Related recipes