No-Bake Chocolate Caramel Slice with Biscuit Base

By · Reviewed by AislePrompt Editorial · ·

A decadent Australian dessert combining a crunchy biscuit base, smooth caramel layer, and rich chocolate topping without the need for baking. 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 280 calories and feeds 16, 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 16 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Line a 9x9-inch square baking pan with parchment paper. Combine 200 g crushed digestive biscuits with 100 g melted unsalted butter in a bowl and mix thoroughly until crumbs are evenly coated.
  2. Step 2: Press the biscuit mixture firmly into the base of the prepared pan, creating an even layer. Chill in the refrigerator for 20 minutes to set.
  3. Step 3: In a saucepan over medium heat, combine 1 can (395 g) sweetened condensed milk, 100 g brown sugar, 2 tbsp golden syrup, and 50 g unsalted butter. Stir constantly for 8-10 minutes until the mixture thickens and turns a light golden caramel color.
  4. Step 4: Pour the caramel evenly over the chilled biscuit base and return the pan to the refrigerator for at least 30 minutes to set.
  5. Step 5: Melt 200 g chopped dark chocolate gently in a heatproof bowl over simmering water. Pour the melted chocolate over the caramel layer and spread evenly.
  6. Step 6: Refrigerate the slice for 2 hours or until the chocolate topping is firm. Cut into squares and serve chilled.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Chocolate Caramel Slice with Biscuit Base 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 Caramel Slice with Biscuit Base?

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 Caramel Slice with Biscuit Base?

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 Caramel Slice with Biscuit Base for a different number of people?

The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). 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 Caramel Slice with Biscuit Base?

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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