No-Bake Chocolate Caramel Slice Inspired by Australian Treats

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, layered no-bake dessert featuring a crunchy biscuit base, gooey caramel center, and smooth chocolate topping. This Australian-inspired recipe, ready in about 40 minutes, layers digestive biscuits, unsalted butter, 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: 20 min Serves 12 Australian cuisine 320 cal/serving

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Ingredients

200 g, crushed digestive biscuits
100 g, melted unsalted butter
1 can (395 g) sweetened condensed milk
150 g brown sugar
100 g unsalted butter for caramel
2 tbsp golden syrup
200 g, chopped dark chocolate
50 g unsalted butter for chocolate

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Instructions

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 firmly into the base of the prepared pan to form an even layer.
Step 2: In a medium saucepan, combine 1 can (395 g) sweetened condensed milk, 150 g brown sugar, 100 g unsalted butter, and 2 tbsp golden syrup. Cook over medium heat, stirring constantly for 8-10 minutes until the mixture thickens, turns golden, and starts to pull away from the pan edges.
Step 3: Pour the hot caramel evenly over the biscuit base and refrigerate for 30 minutes until set.
Step 4: In a heatproof bowl over simmering water, melt 200 g chopped dark chocolate and 50 g unsalted butter together, stirring until smooth and glossy.
Step 5: Pour the chocolate mixture over the set caramel layer and spread evenly with a spatula.
Step 6: Refrigerate the slice for at least 2 hours until the chocolate topping is firm. Cut into bars and serve chilled.