No-Bake Caramel Slice with Sweetened Condensed Milk and Digestive Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Australian caramel slice featuring a crunchy digestive biscuit base topped with a rich, gooey caramel layer made from sweetened condensed milk. This australian-inspired desserts ready in about 35 minutes layers grams, crushed digestive biscuits, grams, melted unsalted butter, (395 grams) 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 280 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: 20 min Serves 16 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Line a 9x9 inch (23x23 cm) square baking pan with baking paper. In a medium bowl, combine 250 grams crushed digestive biscuits with 125 grams melted unsalted butter. Press the mixture firmly and evenly into the base of the prepared pan to form the crust.
  2. Step 2: In a medium saucepan over low heat, combine 1 can (395 grams) sweetened condensed milk, 150 grams brown sugar, 125 grams unsalted butter, and 2 tbsp golden syrup. Stir constantly and cook for 8-10 minutes until the caramel thickens and turns a golden amber color.
  3. Step 3: Pour the hot caramel evenly over the biscuit crust and smooth the surface with a spatula. Refrigerate the pan for 1 hour until the caramel is set.
  4. Step 4: Melt 200 grams dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave until smooth. Spread the melted chocolate evenly over the set caramel layer.
  5. Step 5: Refrigerate for at least 2 hours until the chocolate is firm. Cut into squares and serve chilled.

Frequently asked questions

How long does No-Bake Caramel Slice with Sweetened Condensed Milk and Digestive Crust take to make?

Total time is about 35 minutes (15 min prep + 20 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 Sweetened Condensed Milk and 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 Sweetened Condensed Milk and 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 Sweetened Condensed Milk and Digestive Crust 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 Sweetened Condensed Milk and 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.

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