No-Bake Chocolate and Macadamia Slice
A rich, indulgent no-bake slice combining smooth chocolate with crunchy Australian macadamia nuts and a buttery biscuit base. This australian-inspired desserts ready in about 25 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 290 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
- 200 g, chopped dark chocolate
- 1 cup, roughly chopped macadamia nuts
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Line a 9x9 inch (23x23 cm) square baking pan with parchment paper. In a large bowl, combine 200 g crushed digestive biscuits and 100 g melted unsalted butter. Stir until the mixture resembles wet sand.
- Step 2: Press the biscuit mixture evenly into the bottom of the prepared pan to form a firm base. Refrigerate while preparing the topping.
- Step 3: In a medium saucepan over low heat, combine 1 can (395 g) sweetened condensed milk, 200 g chopped dark chocolate, 2 tbsp unsweetened cocoa powder, and 1 tsp vanilla extract. Stir continuously until smooth and thickened, about 5 minutes.
- Step 4: Remove from heat and fold in 1 cup roughly chopped macadamia nuts.
- Step 5: Pour the chocolate mixture over the biscuit base and spread evenly. Refrigerate for at least 3 hours or until set before slicing into bars.
Frequently asked questions
How long does No-Bake Chocolate and Macadamia Slice take to make?
Total time is about 25 minutes (15 min prep + 10 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 Macadamia Slice?
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 Macadamia Slice?
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 Macadamia Slice 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 Macadamia Slice?
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.
