No-Bake Caramel Slice with Digestive Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A layered Australian classic dessert featuring a crunchy biscuit base, a thick caramel filling, and a smooth chocolate topping — all no bake. This australian-inspired desserts ready in about 35 minutes layers crushed digestive biscuits, melted unsalted butter, (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 320 calories and feeds 12, 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 12 Australian cuisine 320 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 bowl, combine 200 g crushed digestive biscuits with 100 g melted unsalted butter. Press the mixture evenly into the bottom of the pan to form the crust. Chill in the refrigerator while preparing the caramel.
  2. Step 2: In a medium saucepan over low heat, combine 1 can (14 oz) sweetened condensed milk, 100 g brown sugar, 100 g unsalted butter, and 2 tbsp golden syrup. Stir continuously for 8-10 minutes until thickened and golden caramel forms.
  3. Step 3: Pour the hot caramel over the biscuit crust, spreading it evenly. Return the pan to the refrigerator and chill for at least 1 hour until set.
  4. Step 4: Melt 200 g chopped dark chocolate with 50 g unsalted butter in a heatproof bowl over simmering water until smooth.
  5. Step 5: Pour the melted chocolate over the set caramel layer and spread evenly. Refrigerate for another 1 hour or until the chocolate is firm.
  6. Step 6: Slice into squares and serve chilled or at room temperature.

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 Digestive Crust 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 Crust?

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 Crust?

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 Crust for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Crust?

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