No-Bake Chocolate and Caramel Slice with Digestive Crust
A classic Australian dessert featuring a crunchy biscuit base layered with rich caramel and topped with smooth chocolate ganache. This australian-inspired desserts ready in about 35 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
- 100 g brown sugar
- 100 g unsalted butter for caramel
- 2 tbsp golden syrup
- 200 g, chopped dark chocolate
- 100 ml heavy cream
Instructions
- Step 1: Line a 9x9 inch square baking pan with parchment paper. Combine 200 g crushed digestive biscuits and 100 g melted unsalted butter in a bowl, mixing until crumbs are evenly coated.
- Step 2: Press the biscuit mixture firmly into the base of the prepared pan to form an even layer. Chill in the fridge for 15 minutes to set.
- Step 3: In a saucepan over medium heat, combine 1 can (395 g) sweetened condensed milk, 100 g brown sugar, 100 g unsalted butter, and 2 tbsp golden syrup. Stir constantly until mixture thickens and turns a rich caramel color, about 10-12 minutes.
- Step 4: Pour the warm caramel evenly over the chilled biscuit base, spreading with a spatula. Return to the fridge for 30 minutes to set.
- Step 5: Heat 100 ml heavy cream in a small saucepan until just simmering, then remove from heat. Pour over 200 g chopped dark chocolate in a bowl and let sit for 2 minutes.
- Step 6: Stir the chocolate and cream mixture until smooth and glossy. Pour the ganache over the set caramel layer and spread evenly.
- Step 7: Refrigerate the slice for at least 2 hours or until firm. Cut into squares and serve chilled.
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 Digestive Crust 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 Digestive 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 Digestive 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 Digestive 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 Digestive 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.
