No-Bake Chocolate and Caramel Slice with Biscuit Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A decadent Australian-inspired no-bake slice combining rich chocolate, gooey caramel, and crunchy biscuit base for a perfect treat. This australian-inspired desserts ready in about 35 minutes pairs digestive biscuits, unsalted butter, (395 g) sweetened condensed milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 15 min Serves 12 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Line a 9x9-inch square baking pan with parchment paper. In a food processor, pulse 200 g digestive biscuits until finely crushed. Melt 100 g unsalted butter in a saucepan over low heat, then combine with crushed biscuits until evenly coated. Press this mixture firmly into the base of the prepared pan to form an even crust.
  2. Step 2: In a heavy-bottomed saucepan over medium heat, combine 1 can (395 g) sweetened condensed milk, 150 g brown sugar, and 2 tbsp golden syrup. Stir continuously for about 10 minutes until the mixture thickens to a caramel consistency and turns a deep golden color. Pour the caramel evenly over the biscuit base and refrigerate for 30 minutes to set.
  3. Step 3: Chop 200 g dark chocolate and place it in a heatproof bowl. Heat 100 ml heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate. Let sit for 2 minutes and stir gently until smooth and glossy. Pour the chocolate ganache over the set caramel layer, smoothing with a spatula, and sprinkle 1/2 tsp sea salt flakes on top. Refrigerate for at least 2 hours before cutting into squares and serving.

Frequently asked questions

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

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover No-Bake Chocolate and Caramel Slice with Biscuit Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep digestive biscuits from drying out.

Can I substitute ingredients in No-Bake Chocolate and Caramel Slice with 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 Biscuit Crust 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 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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