No-Bake Caramel Slice with Chocolate and Biscuits
A classic Australian no-bake treat featuring a crunchy biscuit base, a gooey caramel middle, and a smooth chocolate topping. This australian-inspired desserts ready in about 35 minutes layers crushed digestive biscuits, melted unsalted butter, (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 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
- 125 g, melted unsalted butter
- 1 can (395 g) sweetened condensed milk
- 100 g brown sugar
- 2 tbsp golden syrup
- 200 g, chopped dark chocolate
Instructions
- Step 1: Line a 9x9 inch (23x23 cm) square baking pan with parchment paper. In a bowl, mix 200 g crushed digestive biscuits with 125 g melted unsalted butter until well combined. Press the mixture firmly into the base of the pan.
- Step 2: In a medium saucepan, combine 1 can (395 g) sweetened condensed milk, 100 g brown sugar, and 2 tbsp golden syrup. Cook over medium heat, stirring constantly for 8-10 minutes until thickened and golden caramel forms.
- Step 3: Pour the caramel evenly over the biscuit base and refrigerate for 30 minutes to set.
- Step 4: Melt 200 g chopped dark chocolate in a heatproof bowl over simmering water or in 30-second bursts in the microwave, stirring until smooth.
- Step 5: Pour the melted chocolate over the set caramel layer and smooth with a spatula. Refrigerate for at least 2 hours until firm.
- Step 6: 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 Slice with Chocolate and Biscuits 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 Biscuits?
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 Biscuits?
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 Biscuits 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 Slice with Chocolate and Biscuits?
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.
