No-Bake Caramel Slice with Macadamia and Coconut Base
A classic Australian dessert featuring a crunchy macadamia and coconut base topped with rich, gooey caramel and a smooth chocolate layer. This australian-inspired desserts ready in about 35 minutes layers crushed digestive biscuits, melted unsalted butter, roughly chopped macadamia nuts 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
- 200 g, crushed digestive biscuits
- 100 g, melted unsalted butter
- 1/2 cup, roughly chopped macadamia nuts
- 1/2 cup desiccated coconut
- 1 can (395 g) sweetened condensed milk
- 1 cup, packed brown sugar
- 100 g unsalted butter (caramel)
- 200 g, chopped dark chocolate
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Line a 9x9 inch square pan with parchment paper. In a large bowl, combine 200 g crushed digestive biscuits, 100 g melted unsalted butter, 1/2 cup roughly chopped macadamia nuts, and 1/2 cup desiccated coconut. Press this mixture firmly into the base of the pan.
- Step 2: In a medium saucepan over medium heat, combine 1 can (395 g) sweetened condensed milk, 1 cup packed brown sugar, and 100 g unsalted butter. Stir constantly for 10-12 minutes until the caramel thickens to a golden brown and coats the back of a spoon.
- Step 3: Pour the hot caramel evenly over the biscuit base and refrigerate for 1 hour until set.
- Step 4: Melt 200 g chopped dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
- Step 5: Pour the melted chocolate over the set caramel layer and spread evenly. Chill for another 2 hours until firm.
- Step 6: Cut into squares and serve chilled.
Frequently asked questions
How long does No-Bake Caramel Slice with Macadamia and Coconut 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 Macadamia and Coconut 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 Macadamia and Coconut 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 Macadamia and Coconut 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 Macadamia and Coconut 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.
