No-Bake Chocolate and Caramel Slice with Macadamia Nuts

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

A decadent Australian sweet treat layering rich chocolate, buttery caramel, and crunchy macadamia nuts on a biscuit base, requiring no oven time. 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

Instructions

  1. Step 1: Line a 9x9 inch (23x23 cm) square baking pan with parchment paper. Combine 200 g crushed digestive biscuits and 100 g melted unsalted butter in a bowl. Press mixture firmly into the base of the prepared pan to form an even layer.
  2. Step 2: In a medium saucepan over low heat, combine 1 can (395 g) sweetened condensed milk, 100 g brown sugar, 100 g unsalted butter, and 2 tbsp golden syrup. Stir continuously for 10-12 minutes until the mixture thickens and turns a rich caramel color.
  3. Step 3: Remove caramel from heat and stir in 100 g roughly chopped macadamia nuts evenly.
  4. Step 4: Pour the caramel and nut mixture over the biscuit base, spreading it evenly with a spatula. Refrigerate for 1 hour until set.
  5. Step 5: Melt 200 g chopped dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth.
  6. Step 6: Pour melted chocolate over the caramel layer and spread evenly. Chill the slice in the refrigerator for at least 2 hours until the chocolate is firm.
  7. Step 7: Cut into squares and serve chilled or at room temperature.

Equipment for this recipe

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Frequently asked questions

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

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 Nuts?

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 Nuts 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 Nuts?

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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