No-Bake Caramel Slice with Oats and Condensed Milk

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

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 no-bake caramel slice featuring a crunchy oat base topped with a smooth, buttery caramel layer made from condensed milk. This Australian-inspired recipe, ready in about 25 minutes, layers unsalted butter, brown sugar, 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 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: 15 min Cook: 10 min Serves 16 Australian cuisine 220 cal/serving

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Ingredients

1/2 cup (113g) unsalted butter
1/2 cup packed (100g) brown sugar
1 can (14 oz) sweetened condensed milk
2 cups (180g) rolled oats
1 cup (125g) all-purpose flour
1/2 cup (40g) desiccated coconut
1/2 tsp baking soda
1 tsp vanilla extract

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Instructions

Step 1: Line a 9x9-inch square baking pan with parchment paper, leaving overhang to lift out the slice easily.
Step 2: In a medium saucepan, melt 1/2 cup (113g) unsalted butter over medium heat. Stir in 1/2 cup packed brown sugar and 1 can (14 oz) sweetened condensed milk. Bring to a gentle boil, stirring constantly for 5 minutes until thick and caramel-colored.
Step 3: Remove the caramel mixture from heat and stir in 1 teaspoon vanilla extract.
Step 4: In a large mixing bowl, combine 2 cups rolled oats, 1 cup all-purpose flour, 1/2 cup desiccated coconut, and 1/2 teaspoon baking soda.
Step 5: Pour half of the oat mixture into the prepared pan and press down firmly to form the base.
Step 6: Pour the hot caramel evenly over the base, then sprinkle the remaining oat mixture on top and press gently.
Step 7: Refrigerate the slice for at least 3 hours or until set. Cut into squares and serve chilled.