No-Bake Chocolate Caramel Slice with Digestive Crust

By · Reviewed by AislePrompt Editorial · ·

A luscious no-bake dessert featuring a crunchy digestive biscuit base topped with gooey caramel and smooth chocolate, capturing the beloved Australian treat. This australian-inspired desserts ready in about 40 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 320 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: 20 min Serves 16 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Line a 9x9-inch square baking pan with parchment paper. Combine 250 g crushed digestive biscuits with 125 g melted unsalted butter in a bowl, mixing until evenly coated. Press mixture firmly into the base of the prepared pan to form a compact crust. Chill in the refrigerator while preparing the caramel.
  2. Step 2: In a medium saucepan over medium heat, combine 1 can (395 g) sweetened condensed milk, 150 g brown sugar, 100 g unsalted butter, and 2 tbsp golden syrup. Cook, stirring constantly, for 8-10 minutes until the caramel thickens and turns a deep golden color.
  3. Step 3: Pour the hot caramel evenly over the chilled biscuit base and spread with a spatula. Return the pan to the refrigerator and chill for 1 hour until caramel sets.
  4. Step 4: Melt 200 g chopped dark chocolate with 1 tbsp vegetable oil in a heatproof bowl over simmering water, stirring until smooth. Pour the chocolate over the set caramel layer and spread evenly. Refrigerate for at least 2 hours until the chocolate is firm.
  5. Step 5: Once set, remove slice from pan using the parchment overhang and cut into squares with a sharp knife. Keep refrigerated until serving.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Chocolate Caramel Slice with Digestive Crust take to make?

Total time is about 40 minutes (20 min prep + 20 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 Digestive Crust?

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 Digestive Crust?

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 Digestive Crust 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 Digestive Crust?

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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