No-Bake Chocolate and Caramel Tim Tam Slice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A decadent no-bake dessert inspired by the iconic Australian Tim Tam, layering chocolate, caramel, and biscuit crumb in a luscious slice. This Australian-inspired recipe, ready in about 35 minutes, layers Tim Tam biscuits, crushed, unsalted butter, melted, 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 350 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 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Line an 8x8-inch baking pan with parchment paper. In a medium bowl, combine 200 g crushed Tim Tam biscuits with 100 g melted unsalted butter, mixing until the mixture holds together when pressed.
  2. Step 2: Press the biscuit mixture evenly into the base of the prepared pan, creating a firm foundation. Chill in the refrigerator for 20 minutes to set.
  3. Step 3: In a small saucepan over low heat, warm 1/2 cup sweetened condensed milk with 150 g chopped soft caramel candies, stirring constantly for 5 minutes until smooth and combined. Pour over chilled biscuit base and return to the fridge for 30 minutes.
  4. Step 4: Heat 1/2 cup heavy cream in a small saucepan 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 to form ganache.
  5. Step 5: Pour the chocolate ganache evenly over the set caramel layer, smoothing the top, then sprinkle 1/4 tsp sea salt flakes over the ganache.
  6. Step 6: Refrigerate the slice for at least 2 hours or until firm. Cut into squares and serve chilled.

Related recipes