No-Bake Caramel Slice with Digestive Biscuit Base
A classic Australian dessert combining a crunchy digestive biscuit base, rich caramel center, and smooth chocolate topping. This australian-inspired desserts ready in about 35 minutes layers crushed digestive biscuits, melted unsalted butter, (395 g) 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.
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)
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Caramel Slice with Digestive 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 Digestive 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 Digestive 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 Digestive 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 Digestive 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.
