No-Bake Caramel Slice with Oat Base and Chocolate Topping

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 popular Australian treat featuring a crunchy oat and biscuit base, layered with rich caramel and topped with smooth dark chocolate. This Australian-inspired recipe, ready in about 40 minutes, layers digestive biscuits, rolled oats, unsalted butter 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: 20 min Cook: 20 min Serves 16 Australian cuisine 220 cal/serving

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Ingredients

200 g, crushed digestive biscuits
100 g rolled oats
150 g, melted unsalted butter
1 can (395 g) sweetened condensed milk
150 g brown sugar
100 g golden syrup
60 g unsalted butter (for caramel)
200 g dark chocolate (70% cocoa), chopped

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Instructions

Step 1: Line a 9x9 inch (23x23 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a large bowl, combine 200 g crushed digestive biscuits and 100 g rolled oats. Pour in 150 g melted unsalted butter and stir well until the mixture is evenly coated and crumbly.
Step 3: Press the biscuit and oat mixture firmly into the base of the prepared pan to form an even layer. Place in the fridge to chill while preparing the caramel.
Step 4: In a medium saucepan over low heat, combine 1 can (395 g) sweetened condensed milk, 150 g brown sugar, 100 g golden syrup, and 60 g unsalted butter. Stir continuously for 10-12 minutes until the caramel thickens and turns a golden amber color.
Step 5: Pour the hot caramel evenly over the chilled biscuit base and return to the fridge for 1 hour to set.
Step 6: Melt 200 g chopped dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Pour the melted chocolate over the set caramel layer and spread evenly.
Step 7: Refrigerate the slice for another 2 hours or until the chocolate is firm. Use the parchment paper overhang to lift the slice out of the pan, then cut into 16 squares to serve.