No-Bake Chocolate, Caramel, and Biscuit Slice

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

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 developed and reviewed.

A rich and indulgent Australian dessert slice layering buttery biscuits, gooey caramel, and smooth chocolate, requiring no baking. This Australian-inspired recipe, ready in about 25 minutes, layers digestive biscuits, unsalted butter, brown sugar 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: 15 min Cook: 10 min Serves 12 Australian cuisine 320 cal/serving

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Ingredients

200 g, roughly crushed digestive biscuits
100 g unsalted butter
1/2 cup brown sugar
1/2 cup sweetened condensed milk
2 tbsp golden syrup
200 g, chopped dark chocolate
1/4 cup heavy cream

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Instructions

Step 1: Line a 9x9-inch square baking dish with parchment paper. Melt 100 g unsalted butter in a medium saucepan over medium heat. Stir in 1/2 cup brown sugar, 1/2 cup sweetened condensed milk, and 2 tbsp golden syrup. Bring to a gentle boil, stirring constantly, and cook for 5 minutes until caramel thickens.
Step 2: Remove caramel from heat and fold in 200 g roughly crushed digestive biscuits until fully coated. Press this mixture evenly into the prepared dish and refrigerate for 30 minutes to set.
Step 3: While caramel base chills, heat 1/4 cup heavy cream in a small saucepan until simmering. Pour over 200 g chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Step 4: Pour chocolate ganache evenly over the set biscuit caramel base. Refrigerate for at least 2 hours until firm. Slice into squares and serve chilled.