No-Bake Caramel Slice with Chocolate and Macadamia

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Australian no-bake dessert featuring a crunchy biscuit base, rich caramel center, and smooth chocolate macadamia topping. This australian-inspired desserts ready in about 40 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 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: 20 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. In a bowl, mix 200 g crushed digestive biscuits with 100 g melted unsalted butter until evenly combined. Press mixture firmly into the base of the prepared pan to form an even layer. Chill in the fridge while preparing caramel.
  2. Step 2: In a heavy-bottomed saucepan over medium heat, combine 1 can (395 g) sweetened condensed milk, 1/2 cup brown sugar, 100 g unsalted butter, and 2 tbsp golden syrup. Stir continuously for 8-10 minutes until the caramel thickens and turns a golden brown, becoming glossy and smooth.
  3. Step 3: Pour warm caramel over the chilled biscuit base, spreading evenly with a spatula. Return to fridge for 1 hour to set.
  4. Step 4: Melt 200 g chopped dark chocolate in a heatproof bowl over simmering water (double boiler), stirring until smooth. Remove from heat and quickly stir in 1/2 cup chopped macadamia nuts.
  5. Step 5: Pour chocolate and macadamia mixture over set caramel layer, spreading evenly. Refrigerate for at least 2 hours or until chocolate is firm. Cut into squares and serve chilled.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (20 min prep + 20 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 Macadamia?

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 Macadamia?

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 Macadamia 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 Macadamia?

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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