No-Bake Chocolate Caramel Slice with Biscuit Base and Coconut Topping
A luscious Australian dessert slice combining a buttery biscuit base, smooth caramel layer, rich chocolate topping, and toasted coconut finish. 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 310 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.
Ingredients
- 200 g, crushed digestive biscuits
- 100 g, melted unsalted butter
- 1 can (395 g) sweetened condensed milk
- 1/2 cup brown sugar
- 100 g unsalted butter
- 2 tbsp white sugar
- 1 cup sweetened shredded coconut
- 200 g, chopped dark chocolate
- 2 tbsp unsalted butter
Instructions
- Step 1: Line a 9x9 inch (23x23 cm) square baking pan with parchment paper. Combine 200 g crushed digestive biscuits with 100 g melted unsalted butter, mixing until evenly combined. Press firmly into the base of the pan and chill for 30 minutes.
- Step 2: In a medium saucepan, combine 1 can (395 g) sweetened condensed milk, 1/2 cup brown sugar, 100 g unsalted butter, and 2 tbsp white sugar over medium heat. Stir continuously for 10 minutes until the caramel thickens and turns golden.
- Step 3: Pour the warm caramel evenly over the chilled biscuit base and sprinkle 1 cup sweetened shredded coconut evenly on top. Press lightly and chill for 1 hour until set.
- Step 4: Melt 200 g chopped dark chocolate and 2 tbsp unsalted butter together in a heatproof bowl over simmering water until smooth.
- Step 5: Pour the melted chocolate over the set caramel and coconut layer, spreading evenly with a spatula. Refrigerate for 2 hours until the chocolate is firm.
- Step 6: Cut into squares and serve chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate Caramel Slice with Biscuit Base and Coconut Topping 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 and Coconut Topping?
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 and Coconut Topping?
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 and Coconut Topping 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 and Coconut Topping?
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.
