No-Bake Chocolate and Caramel Slice with Anzac Biscuit Crust

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

A rich, no-bake slice featuring a crunchy Anzac biscuit base layered with gooey caramel and topped with smooth dark chocolate — a beloved Australian treat. This australian-inspired desserts ready in about 40 minutes layers rolled oats, desiccated coconut, all-purpose flour 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: 20 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 square baking pan with parchment paper.
  2. Step 2: Combine 1 cup rolled oats, 1 cup desiccated coconut, 3/4 cup all-purpose flour, and 3/4 cup packed brown sugar in a large bowl.
  3. Step 3: Stir in 150 g melted unsalted butter and 2 tbsp golden syrup until mixture is evenly coated.
  4. Step 4: Press the mixture firmly into the base of the prepared pan to form the Anzac biscuit crust.
  5. Step 5: In a medium saucepan, combine 1 can (395 g) sweetened condensed milk, 1/2 cup white sugar, and 60 g unsalted butter; cook over medium heat, stirring constantly for 10-12 minutes until the mixture thickens and turns a golden caramel color.
  6. Step 6: Pour the caramel evenly over the biscuit crust and refrigerate for 20 minutes until set.
  7. Step 7: Melt 200 g chopped dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave.
  8. Step 8: Pour the melted chocolate over the caramel layer and spread evenly.
  9. Step 9: Refrigerate the slice for at least 2 hours until fully set before cutting into squares.

Frequently asked questions

How long does No-Bake Chocolate and Caramel Slice with Anzac Biscuit Crust take to make?

Total time is about 40 minutes (20 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 Chocolate and Caramel Slice with Anzac Biscuit 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 Chocolate and Caramel Slice with Anzac Biscuit 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 Chocolate and Caramel Slice with Anzac Biscuit 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 Chocolate and Caramel Slice with Anzac Biscuit 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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