No-Bake Caramel Slice with Chocolate Ganache and Biscuit Base

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

A classic Australian dessert featuring a crunchy biscuit base topped with smooth caramel and finished with a glossy dark chocolate ganache. 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 260 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 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Line a 9x9 inch square baking pan with parchment paper. In a bowl, mix 2 cups crushed digestive biscuits with 6 tbsp melted unsalted butter until evenly combined. Press firmly into the bottom of the prepared pan to form the base.
  2. Step 2: In a medium saucepan over medium heat, combine 1 can (14 oz) sweetened condensed milk, 3/4 cup brown sugar, 1/2 cup golden syrup, and 4 tbsp unsalted butter. Stir constantly for 8-10 minutes until the mixture thickens and turns a deep caramel color.
  3. Step 3: Pour the hot caramel evenly over the biscuit base and smooth with a spatula. Allow to cool for 30 minutes at room temperature.
  4. Step 4: In a small saucepan, heat 1/2 cup heavy cream over low heat until just simmering. Remove from heat and add 7 oz chopped dark chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
  5. Step 5: Pour the chocolate ganache over the cooled caramel layer and spread evenly. Refrigerate for at least 3 hours or until firm before slicing into squares.

Frequently asked questions

How long does No-Bake Caramel Slice with Chocolate Ganache and Biscuit Base 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 Ganache and Biscuit 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 Ganache and Biscuit 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 Ganache and Biscuit 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 Ganache and Biscuit 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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