No-Bake Chocolate and Caramel Slice with Coconut Base
A decadent no-bake treat featuring a crunchy coconut biscuit base topped with caramel and rich chocolate ganache. This australian-inspired desserts ready in about 35 minutes layers crushed digestive biscuits, unsweetened shredded coconut, melted unsalted butter 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.
Ingredients
- 200 g, crushed digestive biscuits
- 1 cup unsweetened shredded coconut
- 125 g, melted unsalted butter
- 1 can (395 g) sweetened condensed milk
- 1/2 cup brown sugar
- 3 tbsp golden syrup
- 200 g dark chocolate chips
- 1/2 cup heavy cream
Instructions
- Step 1: Line a 9x9-inch square pan with baking paper. In a bowl, combine 200 g crushed digestive biscuits, 1 cup unsweetened shredded coconut, and 125 g melted unsalted butter. Mix until well combined and press firmly into the base of the pan.
- Step 2: In a small saucepan, combine 1 can (395 g) sweetened condensed milk, 1/2 cup brown sugar, and 3 tbsp golden syrup. Cook over medium heat, stirring constantly for 8-10 minutes until mixture thickens and turns golden caramel color.
- Step 3: Pour the caramel evenly over the biscuit base and refrigerate for 30 minutes to set.
- Step 4: In a heatproof bowl, combine 200 g dark chocolate chips and 1/2 cup heavy cream. Heat in 20-second bursts in the microwave, stirring between, until chocolate is melted and ganache is smooth.
- Step 5: Pour the chocolate ganache over the set caramel layer and spread evenly. Refrigerate for at least 2 hours until firm before slicing into bars.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate and Caramel Slice with Coconut Base take to make?
Total time is about 35 minutes (20 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 Coconut 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 Coconut 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 Coconut Base 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 Coconut 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.
