No-Bake Caramel Slice with Chocolate and Shortbread Base

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A beloved Australian sweet treat featuring a buttery shortbread base topped with rich caramel and a glossy chocolate layer. This australian-inspired desserts ready in about 45 minutes layers all-purpose flour, icing sugar, (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 310 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: 25 min Cook: 20 min Serves 16 Australian cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Line a 9x13-inch baking pan with parchment paper. In a bowl, combine 1 1/2 cups all-purpose flour, 3/4 cup softened unsalted butter, and 1/2 cup icing sugar. Mix until a crumbly dough forms, then press evenly into the base of the prepared pan.
  2. Step 2: Refrigerate the base for 15 minutes to firm up.
  3. Step 3: For the caramel, combine 1 can (14 oz) sweetened condensed milk, 1 cup packed brown sugar, 1/2 cup unsalted butter, and 2 tbsp golden syrup in a saucepan over medium heat. Stir constantly for 8-10 minutes until the mixture thickens and turns golden.
  4. Step 4: Pour the hot caramel over the chilled base and spread evenly. Refrigerate for 1 hour until set.
  5. Step 5: Melt 1 1/2 cups dark chocolate chips with 2 tbsp unsalted butter in a heatproof bowl over simmering water, stirring until smooth.
  6. Step 6: Pour the chocolate over the set caramel layer and spread evenly. Refrigerate for another 2 hours until the chocolate is firm.
  7. Step 7: 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 Shortbread Base take to make?

Total time is about 45 minutes (25 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 Shortbread 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 Shortbread 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 Shortbread 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 Shortbread 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.

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