No-Bake Caramel Slice with Condensed Milk and Chocolate Topping

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic Australian treat featuring a crunchy biscuit base topped with rich homemade caramel and smooth chocolate ganache. This Australian-inspired recipe, ready in about 40 minutes, layers digestive biscuits, crushed, unsalted butter, melted, 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 220 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: 15 min Serves 16 Australian cuisine 220 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 medium bowl, combine 2 cups crushed digestive biscuits with 1/2 cup (115 g) melted unsalted butter until crumbs are evenly coated. Press mixture firmly into the base of the pan and refrigerate for 15 minutes.
  2. Step 2: In a medium saucepan, combine 1 can (14 oz) sweetened condensed milk, 1 cup brown sugar, 1/2 cup golden syrup, and 6 tbsp unsalted butter. Cook over medium heat, stirring constantly, until mixture thickens and turns a golden caramel color, about 8-10 minutes.
  3. Step 3: Pour the caramel evenly over the biscuit base and refrigerate until set, about 1 hour.
  4. Step 4: In a heatproof bowl, melt 1 1/2 cups dark chocolate chips with 1 tbsp vegetable oil over a pot of simmering water, stirring until smooth.
  5. Step 5: Pour melted chocolate over the set caramel layer and spread evenly. Refrigerate for at least 2 hours or until firm.
  6. Step 6: Cut into squares and serve chilled.

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