No-Bake Chocolate and Caramel Slice with Macadamia Crunch

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A decadent no-bake dessert layering chocolate, caramel, and crunchy macadamia nuts for a rich Australian treat. 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.

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

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Instructions

  1. Step 1: Line a 9x9-inch square baking pan with baking paper; combine 200 g crushed digestive biscuits with 100 g melted unsalted butter in a bowl and press firmly into the base of the pan to form an even crust.
  2. Step 2: In a saucepan over low heat, mix 1 can (395 g) sweetened condensed milk, 100 g brown sugar, 50 g unsalted butter, and 2 tbsp golden syrup; stir continuously for 10 minutes until thickened and caramel-colored.
  3. Step 3: Pour the hot caramel evenly over the biscuit base; sprinkle 1/2 cup roughly chopped macadamia nuts and 1/4 tsp sea salt flakes over the caramel layer; refrigerate for 30 minutes to set.
  4. Step 4: Melt 200 g chopped dark chocolate in a heatproof bowl over simmering water, stirring until smooth and glossy.
  5. Step 5: Pour the melted chocolate over the set caramel and macadamia layer, spreading evenly with a spatula.
  6. Step 6: Refrigerate the slice for at least 2 hours or until firm before cutting into squares and serving.

Frequently asked questions

How long does No-Bake Chocolate and Caramel Slice with Macadamia Crunch 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 Macadamia Crunch?

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 Macadamia Crunch?

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 Macadamia Crunch 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 Macadamia Crunch?

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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