No-Bake Chocolate and Caramel Slice with Biscuit Base
A decadent no-bake slice combining crunchy biscuits, smooth caramel, and rich chocolate, inspired by an Australian candy favorite. This australian-inspired desserts ready in about 30 minutes layers digestive biscuits, unsalted butter, (1 can) 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 290 calories and feeds 12, 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 digestive biscuits
- 100 g unsalted butter
- 395 g (1 can) sweetened condensed milk
- 100 g brown sugar
- 2 tbsp golden syrup
- 200 g dark chocolate
- 3 tbsp peanut butter
Instructions
- Step 1: Line a 9x9 inch square baking tin with parchment paper, allowing some overhang for easy removal.
- Step 2: Place 200 g digestive biscuits into a large ziplock bag and crush with a rolling pin until coarse crumbs remain.
- Step 3: In a medium saucepan, melt 100 g unsalted butter over low heat. Stir in 100 g brown sugar and 2 tbsp golden syrup until sugar dissolves and mixture is smooth.
- Step 4: Add 395 g sweetened condensed milk to the saucepan and cook over low heat, stirring constantly for 8-10 minutes until thickened and caramel-colored.
- Step 5: Remove the caramel from heat and fold in the crushed biscuit crumbs, mixing until fully combined.
- Step 6: Press the biscuit caramel mixture evenly into the prepared tin and refrigerate for 20 minutes to set.
- Step 7: In a microwave-safe bowl, combine 200 g dark chocolate and 3 tbsp peanut butter. Microwave in 30-second bursts, stirring each time, until smooth and glossy.
- Step 8: Pour the chocolate-peanut butter mixture over the set biscuit base, spreading evenly with a spatula.
- Step 9: Refrigerate for at least 2 hours or until the chocolate is firm. Slice into bars to serve.
Frequently asked questions
How long does No-Bake Chocolate and Caramel Slice with Biscuit Base take to make?
Total time is about 30 minutes (15 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 Chocolate and Caramel Slice with Biscuit 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 Chocolate and Caramel Slice with Biscuit 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 Chocolate and Caramel Slice with Biscuit Base for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Biscuit 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.
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