No-Bake Caramel Slice with Chocolate and Coconut
A nostalgic Australian dessert bar featuring a crunchy biscuit base, gooey caramel center, and a rich chocolate coconut topping. This australian-inspired desserts ready in about 35 minutes layers digestive biscuits, crushed, unsalted butter, melted, (14 oz) 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 210 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.
Ingredients
- 1 1/2 cups digestive biscuits, crushed
- 6 tbsp unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1 cup brown sugar
- 6 tbsp unsalted butter
- 2 tbsp golden syrup
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup desiccated coconut
Instructions
- Step 1: Line a 9x9-inch square pan with parchment paper. Combine 1 1/2 cups crushed digestive biscuits and 6 tbsp melted unsalted butter in a bowl, mixing until crumbs are evenly coated. Press mixture firmly into the base of the prepared pan.
- Step 2: In a saucepan over medium heat, combine 1 can (14 oz) sweetened condensed milk, 1 cup brown sugar, 6 tbsp unsalted butter, and 2 tbsp golden syrup. Stir constantly for 8-10 minutes until the caramel thickens and turns a deep golden color.
- Step 3: Pour the hot caramel evenly over the biscuit base and spread with a spatula. Refrigerate for 1 hour to set.
- Step 4: Melt 1 1/2 cups semi-sweet chocolate chips in a heatproof bowl over simmering water until smooth. Pour melted chocolate over the chilled caramel layer.
- Step 5: Sprinkle 1/2 cup desiccated coconut evenly over the chocolate. Refrigerate for an additional 2 hours until firm.
- Step 6: Remove from the pan using parchment paper edges and cut into 16 squares before serving.
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 Coconut 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 Coconut?
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 Coconut?
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 Coconut 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 Coconut?
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.
