No-Bake Caramel Slice with Condensed Milk and Chocolate Topping

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

A classic Australian treat featuring a crunchy biscuit base topped with rich homemade caramel and smooth chocolate ganache. This australian-inspired desserts ready in about 40 minutes layers digestive biscuits, crushed, (115 g) 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 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does No-Bake Caramel Slice with Condensed Milk and Chocolate Topping take to make?

Total time is about 40 minutes (25 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 Condensed Milk and Chocolate Topping?

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 Condensed Milk and Chocolate Topping?

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 Condensed Milk and Chocolate Topping 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 Condensed Milk and Chocolate Topping?

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.

Related recipes