No-Bake Caramel Slice with Digestive Biscuit Base

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

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 dessert combining a crunchy digestive biscuit base, rich caramel center, and smooth chocolate topping. This Australian-inspired recipe, ready in about 35 minutes, layers digestive biscuits, unsalted butter, 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 250 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 250 cal/serving

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Ingredients

250 g, crushed digestive biscuits
125 g, melted unsalted butter
1 can (395 g) sweetened condensed milk
200 g brown sugar
100 g unsalted butter (for caramel)
2 tbsp golden syrup
200 g, chopped dark chocolate
50 g unsalted butter (for chocolate topping)

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Instructions

Step 1: Line a 9x9 inch square baking pan with parchment paper. In a bowl, combine 250 g crushed digestive biscuits with 125 g melted unsalted butter; mix until crumbs are evenly coated.
Step 2: Press the biscuit mixture firmly and evenly into the base of the prepared pan. Place in the fridge to chill while preparing the caramel.
Step 3: In a heavy-bottomed saucepan, combine 1 can (395 g) sweetened condensed milk, 200 g brown sugar, 100 g unsalted butter, and 2 tbsp golden syrup. Cook over medium-low heat, stirring constantly for 10 minutes until the caramel thickens and darkens.
Step 4: Pour the caramel evenly over the chilled biscuit base and return to the fridge for 1 hour until set.
Step 5: Melt 200 g chopped dark chocolate with 50 g unsalted butter in a heatproof bowl over simmering water. Stir until smooth.
Step 6: Pour the chocolate topping over the set caramel layer and spread evenly. Chill in the fridge for at least 2 hours before slicing into squares to serve.