No-Bake Caramel Slice with Chocolate and Coconut Crust

By · Reviewed by AislePrompt Editorial · ·

A decadent Australian dessert bar featuring a crunchy biscuit base topped with soft caramel and a smooth chocolate glaze finished with shredded coconut. This australian-inspired desserts ready in about 35 minutes layers digestive biscuits, crushed, unsalted butter, melted, (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 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: 15 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. Combine 200 g crushed digestive biscuits with 100 g melted unsalted butter in a bowl and press firmly into the base of the pan to form an even crust.
  2. Step 2: In a medium saucepan, combine 1 can (395 g) sweetened condensed milk, 100 g brown sugar, 2 tbsp golden syrup, and 100 g unsalted butter. Cook over medium heat, stirring constantly for 8-10 minutes until the mixture thickens and turns a golden caramel color.
  3. Step 3: Pour the caramel evenly over the biscuit base and refrigerate for 1 hour until set.
  4. Step 4: Melt 200 g chopped dark chocolate in a heatproof bowl over simmering water. Pour the melted chocolate over the caramel layer and spread evenly.
  5. Step 5: Sprinkle 50 g shredded coconut over the chocolate layer while still wet. Refrigerate for another hour until fully set before slicing into bars.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Caramel Slice with Chocolate and Coconut Crust 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 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 with Chocolate and Coconut 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 with Chocolate and Coconut 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 with Chocolate and Coconut 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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