No-Bake Chocolate Caramel Slice with Coconut Base
A luscious Australian no-bake slice featuring a crunchy coconut biscuit base topped with layers of gooey caramel and rich chocolate. This australian-inspired desserts ready in about 35 minutes layers digestive biscuits, crushed, desiccated coconut, unsalted butter, melted 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.
Ingredients
- 2 cups digestive biscuits, crushed
- 1 cup desiccated coconut
- 1/2 cup unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1 cup brown sugar
- 1/4 cup golden syrup
- 1/4 cup unsalted butter (for caramel)
- 200 g dark chocolate, chopped
- 1/4 cup heavy cream
Instructions
- Step 1: In a large bowl, combine 2 cups crushed digestive biscuits, 1 cup desiccated coconut, and 1/2 cup melted unsalted butter. Press the mixture firmly into a 9x9-inch lined square pan to form an even base.
- Step 2: In a medium saucepan, combine 1 can (14 oz) sweetened condensed milk, 1 cup brown sugar, 1/4 cup golden syrup, and 1/4 cup unsalted butter. Cook over medium-low heat, stirring constantly for 10-12 minutes until thick and golden caramel forms.
- Step 3: Pour the hot caramel evenly over the biscuit base and spread smoothly. Refrigerate for 1 hour until set.
- Step 4: Meanwhile, melt 200 g chopped dark chocolate with 1/4 cup heavy cream in a heatproof bowl over simmering water until glossy and smooth.
- Step 5: Pour the chocolate ganache over the set caramel layer and spread evenly with a spatula. Refrigerate for at least 2 hours until firm before slicing into bars.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate Caramel Slice with Coconut 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 Coconut 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 Coconut 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 Coconut 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 Coconut 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.
