No-Bake Chocolate Caramel Slice with Crunchy Biscuit Base

By · Reviewed by AislePrompt Editorial · ·

A decadent Australian treat combining a buttery biscuit crust, smooth caramel center, and rich chocolate topping, all without baking. This australian-inspired desserts ready in about 35 minutes layers digestive biscuits, crushed, unsalted butter, melted, (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 210 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 210 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 with 100 g melted unsalted butter in a bowl and mix until evenly coated.
  2. Step 2: Press the biscuit mixture firmly into the bottom of the prepared pan using the back of a spoon to create an even crust. Chill in the fridge while preparing the caramel.
  3. Step 3: In a medium saucepan, combine 1 can (395 g) sweetened condensed milk, 100 g brown sugar, 60 g unsalted butter, and 1 tsp vanilla extract. Cook over medium heat, stirring constantly for 10-12 minutes until the mixture thickens and turns a golden caramel color.
  4. Step 4: Pour the warm caramel evenly over the chilled biscuit base and return the pan to the fridge for 1 hour until the caramel sets.
  5. Step 5: Melt 150 g chopped dark chocolate with 1 tbsp vegetable oil in a heatproof bowl over simmering water, stirring until smooth.
  6. Step 6: Pour the melted chocolate over the set caramel layer and smooth with a spatula. Refrigerate for another 2 hours until the chocolate is firm.
  7. Step 7: Remove from the fridge and cut into 16 squares. Serve chilled or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Chocolate Caramel Slice with Crunchy 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 Crunchy 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 Crunchy 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 Crunchy 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 Crunchy 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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