No-Bake Chocolate and Caramel Slice with Crunchy Biscuit Base
A rich, indulgent Australian-inspired treat combining a crunchy biscuit base with a smooth caramel layer topped by velvety chocolate. This australian-inspired desserts ready in about 40 minutes layers crushed digestive biscuits, melted unsalted butter, (395 g) 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 320 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, crushed digestive biscuits
- 100 g, melted unsalted butter
- 1 can (395 g) sweetened condensed milk
- 150 g brown sugar
- 3 tbsp golden syrup
- 200 g, chopped dark chocolate
- 100 ml heavy cream
Instructions
- Step 1: Line an 8x8-inch square pan with parchment paper. In a bowl, combine 200 g crushed digestive biscuits with 100 g melted unsalted butter, mixing until evenly coated. Press this mixture firmly into the base of the pan to form a compact biscuit base; chill in the fridge for 15 minutes.
- Step 2: In a medium saucepan, add 1 can (395 g) sweetened condensed milk, 150 g brown sugar, and 3 tbsp golden syrup. Cook over medium heat, stirring constantly for about 10 minutes until the mixture thickens and turns a deep caramel color. Pour the caramel evenly over the chilled biscuit base and refrigerate for 30 minutes to set.
- Step 3: Heat 100 ml heavy cream in a small saucepan over low heat until just simmering. Remove from heat and pour over 200 g chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. Pour the chocolate ganache over the set caramel layer, spreading evenly. Refrigerate for at least 2 hours until fully set before slicing into squares.
Frequently asked questions
How long does No-Bake Chocolate and Caramel Slice with Crunchy Biscuit Base 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 Crunchy 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 Crunchy 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 Crunchy 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 Crunchy 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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