No-Bake Chocolate Caramel Slice with Coconut and Biscuits

By · Reviewed by AislePrompt Editorial · ·

A luscious Australian dessert bar combining a crunchy biscuit base with gooey caramel and rich chocolate topped with shredded coconut—no baking required. 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 220 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 220 cal/serving
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Ingredients

Instructions

  1. 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 mixture firmly into the base of the pan to form an even layer.
  2. Step 2: In a saucepan over medium heat, combine 1 can (395 g) sweetened condensed milk, 100 g brown sugar, 2 tbsp golden syrup, 50 g unsalted butter, and 1 tsp vanilla extract. Stir constantly for 8-10 minutes until thickened to a rich caramel consistency.
  3. Step 3: Pour the warm caramel evenly over the biscuit base. Refrigerate the pan for 20 minutes to set the caramel layer.
  4. Step 4: Melt 200 g chopped dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Pour the chocolate over the chilled caramel layer and spread evenly.
  5. Step 5: Sprinkle 1/4 cup shredded coconut over the chocolate while still warm. Refrigerate the slice for at least 2 hours until fully set.
  6. Step 6: Once set, lift the slice from the pan using the parchment paper and cut into 16 squares to serve.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Chocolate Caramel Slice with Coconut and Biscuits 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 Coconut and Biscuits?

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 Coconut and Biscuits?

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 Coconut and Biscuits 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 Coconut and Biscuits?

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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